</flushright></flushright></x-rich><x-rich><flushright><flushright> Here is
another recipe from the May 6, 1996 edition of the Los Angeles Times,
Culinary SOS column written by Rose Dosti. This recipe comes from the Misto
Caffe and Bakery in Torrance, CA.
Saute, zucchini, squash, carrot, onion and garlic in olive oil in saucepan
over medium-low heat until tender, about 10 minutes. Add tomatoes, tomato
puree, oregano, basil and salt and pepper to taste. Simmer 25 minutes.
Process in batches in blender until smooth and thick. Return mixture to
saucepan, add whipping cream, stirring constantly, over low heat until
cream is heated through, about 10 minutes. Top with croutons and cheese if
desired.
Each serving without croutons or cheese: 250 calories; 470 mg sodium; 41 mg
cholesterol; 15 grams fat; 27 grams carbohydrates; 6 grams protein; 2.56
grams fiber. Date: Tue, 19 May 1998 14:10:20 +0000
Posted to JEWISH-FOOD digest by Harriet Neal <<queenbe@earthlink.net> on
May 19, 1998
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