| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats |
|
Vegetables |
1 |
Servings |
INGREDIENTS
| 4 |
|
Jalapeno chiles — chopped |
|
|
(optional -kind of- for |
|
|
Extra heat) |
| 2 |
c |
Chicken broth — preferably |
|
|
Home made |
| 1 |
md |
Onion — chopped |
| 2 |
|
Garlic cloves — chopped |
|
|
Fine |
| 2 |
tb |
Pure red chile powder |
| 4 |
md |
Yellow squash — sliced |
|
|
(about 8 cups) |
| 1 |
ts |
Oregano leaves — crushed |
| 1 |
|
17-oz can |
|
|
Drained |
|
|
Or 2 ears fresh, cut |
|
|
Red chile flakes (pequin) — |
|
|
Opt for more heat |
|
|
Salt and pepper — to taste |
|
|
Whole kernel corn — |
INSTRUCTIONS
1/4 "
In a dinner pot, saute the onion and garlic in about 1/4 cup of the chicken
broth till translucent. Add remaining stock and all other ingredients,
except salt and pepper. Cover and cook over low heat till the squash is
tender. Salt and pepper to taste. Of course, you can add more oregano, or
whatever, to your taste. I prefer yellow squash, but zucchini should work
as well. To serve, you may need a slotted spoon if there is much liquid
left.
Recipe By : Zenophon
From: Date: 05/27
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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