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Calabacitas (southwest)

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CATEGORY CUISINE TAG YIELD
Vegetables, Grains, Dairy Vegetables 6 Servings

INGREDIENTS

1/4 c Butter, OR cooking spray
1/2 c Chopped onion
1 Garlic clove, minced
6 c Cubed green summer squash
and/or yellow summer
squash
1 Red bell pepper, cored
seeded and diced
1/2 c Anaheim chili pepper
roasted cored and
seeded
peeled and diced
1 c Corn kernels
1 t Pico de gallo, preferably
don enrique pico de gallo
Fresh ground black pepper
to taste
1 c Lowfat shredded monterey
jack cheese OR queso
fresco crumbled

INSTRUCTIONS

Soften onion with garlic over medium heat in a sprayed skillet. Or, if
using butter, melt it over medium heat in a large skillet then add the
onion and garlic, and saute for 2 minutes.  Add the squash and bell
pepper and cook another 2 minutes. Stir in the  chiles, corn and
seasonings. Cover, lower the heat, and simmer until  the squash is
tender, about 3-5 minutes. Uncover, sprinkle with  cheese and stir
until cheese is melted. Should be served immediately.  Notes:
Information and recipe adapted from Southwest The Beautiful  Cookbook;
recipes by Barbara Pool Fenzl, text by Norman Kolpas,
CollinsPublishers San Francisco, 1994. Recipes featured at Melissa's
Specialty foods http://www.melissas.com Sept 1998: number of servings
not listed; pat's guesses.  Recipe by: Southwest the beautiful cookbook
Posted to EAT-LF Digest by Pat Hanneman <kitpath@earthlink.net> on  Sep
02, 1998, converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 136
Calories From Fat: 22
Total Fat: 2.4g
Cholesterol: 48.7mg
Sodium: 114.2mg
Potassium: 374.9mg
Carbohydrates: 9.2g
Fiber: 1.8g
Sugar: 3.3g
Protein: 19.3g


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