| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
Italian |
|
1 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Zucchini; sliced |
| 2 |
|
Onions; sliced |
| 1 |
cn |
(15 1/2 oz) garbanzo beans |
| 1 |
cn |
(1-lb) diced tomatoes |
| 1/4 |
c |
Butter; (or margarine) |
| 1 1/2 |
c |
Dry white wine |
| 2 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 2 |
ts |
Minced garlic |
| 1 |
ts |
Basil |
| 1 |
|
Bay leaf |
| 1 |
c |
Grated Monterey Jack cheese |
| 1 |
c |
Grated Romano cheese |
| 1 |
c |
Whipping cream; (condensed not-fat milk is good alternative) |
|
3 |
delicious quarts. |
INSTRUCTIONS
(The S.F. Chronicle)
Combine all ingredients except cheeses and cream in a 3-quart baking dish.
Cover. Bake in a 400 degree oven for one hour, stirring once half way
through. Stir in cheeses, then stir in cream. Bake 10 minutes longer. Makes
Posted to JEWISH-FOOD digest by Linda Shapiro <lss@coconet.com> on Oct 05,
1998, converted by MM_Buster v2.0l.
A Message from our Provider:
“We simply prepare ourselves. God fills us.”