Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 1 pack | (3.8 ounces) Idaho scalloped potatoes |
| 1 cup | Mixed vegetable juice cocktail |
| 1 \N | Zucchini, cubed |
| 1 small | Tomato, chopped |
| 1 \N | Green pepper, cut into thin strips |
| 1 small | Onion, thinly sliced |
| 2 tablespoons | Butter or margarine |
| 1 teaspoon | Dried basil leaves 3/4 cup 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