| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
Mexican |
|
1 |
Servings |
INGREDIENTS
| 1 |
tb |
Butter |
| 1/2 |
c |
Diced onion |
| 4 |
md |
Zucchini (about 1 1/2 pounds), cut into small dice |
|
|
Salt and pepper to taste |
| 1 1/2 |
c |
Grated fontina or Monterey Jack cheese Corn-Basil Sauce |
| 1 |
tb |
Butter |
| 1 1/2 |
c |
Grated fresh corn |
| 1 |
tb |
Cornmeal |
| 1/2 |
c |
Milk |
| 1/2 |
ts |
Salt |
| 2 |
|
Red jalapenos; seeded and minced |
| 2 |
tb |
Slivered sweet basil leaves |
INSTRUCTIONS
Recipes by Jacqueline Higuera McMahan
INSTRUCTIONS: Preheat the boiler to medium. Butter an 8-inch-square baking
pan. Melt the butter in a shallow, oven-proof saute pan. Add the onions and
zucchini and saute until the squash is golden but still al dente, about 10
minutes. Season with salt and pepper. Place in the prepared pan.
To make the sauce: Melt the butter in a saucepan. Add the grated corn,
cornmeal, milk, salt and jalapenos. Simmer until thickened. Remove from
heat and add the basil. Pour the corn sauce over the zucchini. Sprinkle
with the grated cheese and broil until the cheese is bubbly and golden
brown.
Serves 6.
PER SERVING: 200 calories, 11 g protein, 15 g carbohydrate, 12 g fat (7 g
saturated), 41 mg cholesterol, 197 mg sodium, 3 g fiber. Posted to
CHILE-HEADS DIGEST V4 #102 by Bob Batson <bob@sky.net> on Aug 28, 1997
A Message from our Provider:
“When Holy God draws near in true revival, people come under terrible conviction of sin. The outstanding feature of spiritual awakening has been the profound consciousness of the Presence and holiness of God. #Henry Blackaby”