| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Mexican | 1 | Servings | |
INGREDIENTS
| 1 | Onion, chopped 1/21/2 cup | |
| 1 | lb | Zucchini, remove seeds if |
| the squash is large cut | ||
| int chunks or slices 1/2" | ||
| thick | ||
| 1 | 20-oz can whole hominy | |
| drained | ||
| 2 | Tomatoes, cored and diced | |
| 2 | T | Lime juice |
| 3 | t | or more chili powder mild |
| or hot or a combination | ||
| to taste | ||
| Salt to taste | ||
| Freshly ground black pepper | ||
| to taste |
INSTRUCTIONS
In a large, deep skillet or wide saucepan, saute the onion until soft. Add the remaining ingredients. Heat the ingredients over medium heat until they bubble, and cook them, uncovered, stirring several times, unitl the zucchini is barely tender, about 10 minutes. If desired, add a little bit of cheese to the top and served with flour tortillas. Posted by Michelle Dick, FATFREE listowner, while list was down. From: Kent Campbell <kencam@pobox.com> Date: Tue, 07 May 96 05:40:31 PDT
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