| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Mexican |
Ketchum kit, Sede dishes |
4 |
Servings |
INGREDIENTS
| 1 |
tb |
Vegetable oil |
| 1 |
lb |
Zucchini; cut into 1/4-inch thick slices |
| 1/2 |
lb |
Crookneck squash; cut into 1/4-inch thick slices |
| 1 |
tb |
Garlic; finely chopped |
| 1 |
pk |
(10 ounces) frozen corn; defrosted |
| 1 |
cn |
(4 ounces) mild green chiles; diced |
| 2 |
ts |
Spice Islands Ground Cumin Seed |
| 1 |
ts |
Spice Islands Sweet Basil |
| 1/4 |
ts |
Spice Islands Cayenne Pepper |
|
|
Salt |
INSTRUCTIONS
In large skillet, heat oil over medium-high heat until hot; cook and stir
zucchini, crookneck squash and garlic 4 to 5 minutes or until vegetables
are crisp-tender. Add remaining ingredients, except salt; cook and stir
about 5 minutes or until heated th
rough and flavors are blended. Season with salt, as desired.
Makes 4 servings
Recipe By : Ketchum Kitchen
Posted to MC-Recipe Digest V1 #303
Date: Fri, 15 Nov 1996 06:00:48 -0800 (PST)
From: Greg Leonhardt <gregl@plinet.com>
NOTES : A quick dish full of Mexican flair
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