CATEGORY |
CUISINE |
TAG |
YIELD |
Dairy, Grains, Meats |
California |
Bobbie – no, Cheese, Chick peas, Onions, Tomatoes |
10 |
Servings |
INGREDIENTS
1/2 |
lb |
Zucchini; in 1 inch chunks |
2 |
md |
Onions; chopped |
1 |
cn |
(15 oz) garbanzo beans; rinsed/drained |
1 |
cn |
(14 1/2 oz) diced tomatoes with liquid |
1 |
cn |
(11 oz) Mexican-style Corn; drained |
1 |
cn |
(14 1/2 oz) chicken broth |
2 |
ts |
Salt |
1/4 |
ts |
Pepper |
1 |
|
Clove garlic; minced |
1 |
ts |
Dried basil |
1 |
|
Bay leaf |
1 |
c |
Shredded Monterey jack cheese; (4 oz.) |
1 |
c |
Grated Romano cheese |
1 1/2 |
c |
Half and half cream |
|
|
Additional Monterey jack cheese; optional |
INSTRUCTIONS
In a 3 quart baking dish, combine the first 11 ingredients. Cover and bake
at 400 F,. for 1 hour, stirring once. Stir in the cheese and cream. Bake,
uncovered, for 10 minutes. Remove bay leaf. Top with additional Monterey
Jack cheese if desired.
Yield: 10-12 servings. ( 3 quarts.) Submitted by Martha Eastham, San Diego,
California
Recipe by: Country Magazine, Aug/Sept. '95, p. 51
Posted to MC-Recipe Digest V1 #963 by Roberta Banghart
<bobbi744@sojourn.com> on Dec 23, 1997
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