Name: Tex-Mex Casserole
Ingredients: 4 Ears fresh corn; Butter; 3 md Onions; sliced thin (up to); 7 md Zuchhinis; sliced thin; 1 lg Seeded; chopped, drained tomato; 1 cn (8-oz) tomatillos; drained and diced -or-; 1 c Fresh tomatillos; 2 Anaheim chiles; seeded and chopped; 1 sm Jalapeno chile; seeded and chopped; 1 1/2 ts Fresh oregano -or-; 3/4 ts Dried oregano; Salt pepper and butter; 1 c Grated jack cheese

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CATEGORY	CUISINE	TAG	YIELD
Grains, Dairy	Tex-Mex	Casserole	6	Servings

INGREDIENTS

4		Ears fresh corn
		Butter
3	md	Onions; sliced thin (up to)
7	md	Zuchhinis; sliced thin
1	lg	Seeded; chopped, drained tomato
1	cn	(8-oz) tomatillos; drained and diced -or-
1	c	Fresh tomatillos
2		Anaheim chiles; seeded and chopped
1	sm	Jalapeno chile; seeded and chopped
1 1/2	ts	Fresh oregano -or-
3/4	ts	Dried oregano
		Salt pepper and butter
1	c	Grated jack cheese

INSTRUCTIONS

From: arielle@taronga.com (Stephanie da Silva)
Date: Mon, 8 Nov 1993 12:57:55 GMT
From a pamplet I got from Shepard's seeds.
Preheat oven to 350F.  Using a sharp knife, cut the corn from the cobs and
set aside. In a large skillet, heat a tablespoon of butter and saute the
onions and zucchini for 3 to 5 minutes over medium heat. Remove. Add
another tablespoon of butter and saute the tomato and tomatillos for 3 to 5
minutes.
Lightly grease a large casserole. Combine all the vegetables together;
season with oregano, salt and pepper. Sprinkle with the grated cheese and
dot with a little butter.
Bake the casserole, covered with its lid or with foil, for 30 minutes.  Run
it briefly under the broiler to brown before serving.
REC.FOOD.RECIPES ARCHIVES
/MISC
From rec.food.cooking archives.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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