| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Mexican | Mexican | 6 | Servings |
INGREDIENTS
| 1 1/2 | lb | Zucchini squash |
| 1 | md | Onion; chopped |
| 2 | tb | Shortening |
| 2 | Cloves garlic; minced | |
| 1 1/2 | c | Canned tomatoes; drained |
| Salt to taste | ||
| 2 | ts | Cumin seeds |
| 2 | Hot chili peppers |
INSTRUCTIONS
Wash squash, cut into 1 inch cubes. Saute onion in shortening until clear, add squash and remaining ingredients. Bring to boil, reduce heat to simmer, and cook until done, about 15 to 20 minutes. Tootie Notes: you see the 1-that means we have several variations. One that is pretty good is to brown 1 lb ground beef, pour the mixture over this, top with cheddar cheese, shredded and put in oven until cheese is melted. There are other Calabaza variations. Recipe by: Alsace Miles-niece Posted to TNT - Prodigy's Recipe Exchange Newsletter by [email protected] (MRS IRA M DENNIS) on Aug 20, 1997
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