| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Mexican |
|
1 |
Servings |
INGREDIENTS
| 1 |
md |
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 |
tb |
Lime juice |
| 3 |
ts |
(or more) chili powder (mild or hot or a combination), to taste |
|
|
Salt to taste |
|
|
Freshly ground black pepper to taste |
INSTRUCTIONS
1. In a large, deep skillet or wide saucepan, saute the onion until soft.
2. 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
A Message from our Provider:
“Life: the time God gives you to determine how you spend eternity”