Ingredients: 2-3 Tbs. corn oil or butter
1-2 cloves garlic, minced
1 medium onion, chopped
1/4 cup tomato puree or stewed tomatoes
1/4 cup chicken broth
2 cups or 1 pound zucchini, sliced
3 ears corn
Salt and pepper to taste
1 cup of shredded cheese Preparation: Place the 2-3 tablespoons on a saucepan and add the garlic ad onion. Saute until the onions become translucent. Add the tomato puree and the chicken broth. Let it simmer for a minute or two. Add the zucchini and toss it around. Place the lid on and let it cook 3 to 4 minutes. Cut the corn off the cob and add to the mixture and toss it around. Put the lid back on and let it cook down for 4 to 5 minutes. Place in a bowl and sprinkle the cheese on the top and toss around. We at DIY believe all of the recipes from All in Good Taste are accurate and reliable, but since we have not tested them personally, we can claim no responsibility if the desired results are not achieved.
RESOURCES :
New Mexico Cooking: Southwestern Flavors of the Past and Present
Model: 1555610595
Author: Clyde Casey
Fisher Books, LLC / Perseus Book Group
Website: www.fisherbooks.com
Mexico One Plate At A Time
Model: 068484186X
Author: Rick Bayless with Deann Green Bayless
(2000)
Scribner Book Co./Simon and Schuster
New York, NY 10020
Phone: 212-698-7000
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