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Calabacitas (little Squash)

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CATEGORY CUISINE TAG YIELD
Vegetables, Grains Mexican Ketchum kit, Sede dishes 4 Servings

INGREDIENTS

1 T 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 T Garlic, finely chopped
1 10 ounces frozen corn
defrosted
1 4 ounces mild green
chiles diced
2 t Spice Islands Ground Cumin
Seed
1 t Spice Islands Sweet Basil
1/4 t 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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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 65
Calories From Fat: 35
Total Fat: 4g
Cholesterol: 0mg
Sodium: 83.3mg
Potassium: 432.4mg
Carbohydrates: 6.6g
Fiber: 1.8g
Sugar: 4.9g
Protein: 2.1g


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