Shrimp And Potatoes In Lemony Ginger Sauce
INGREDIENTS:
1 pk (3.8 ounces) Idaho 1 Green pepper, cut into thin
-scalloped potatoes -strips
1 c Mixed vegetable juice 1 sm Onion, thinly sliced
-cocktail 2 tb Butter or margarine
1 Zucchini, cubed 1 ts Dried basil leaves 3/4 cup
1 sm Tomato, chopped -milk
1 pk (3.8 ounces) Idaho 1 Green pepper, cut into thin
-scalloped potatoes -strips
1 c Mixed vegetable juice 1 sm Onion, thinly sliced
-cocktail 2 tb Butter or margarine
1 Zucchini, cubed 1 ts Dried basil leaves 3/4 cup
1 sm Tomato, chopped -milk
In 2-quart microwave-safe casserole combine potatoes and vegetable juice until sauce is dissolved. Stir in zucchini, tomato, pepper, onion, butter and basil. Cover loosely with plastic wrap; cook on High 6 to 8 minutes, stirring once. Stir in milk. Re-cover and cook on High 7 to 9 minutes or until potatoes and vegetables are just tender, stirring once. Let stand 5 minutes. Makes 4 servings. From the files of Al Rice, North Pole Alaska. Feb 1994