| 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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