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RECIPE of the MONTH

September 2000

ZUCCHINI GARDEN SKILLET

2 cups diced zucchini
1/2 teaspoon basil leaves, crushed
1 can cheddar cheese soup
16 ounce can tomatoes, chopped and drained
1/2 teaspoon prepared mustard
1/2 cup chopped onion
2 tablespoons margarine
3 cups cooked elbow macaroni
2 cups shredded sharp Cheddar cheese

In skillet, cook zucchini and onion with basic in margarine until tender. Add remaining ingredients. Heat until cheese melts. Stir occasionally. Makes about 5 servings.

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