| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
|
Poultry |
1 |
Servings |
INGREDIENTS
| 1/2 |
c |
Chopped green bell pepper (about 1 small) |
| 1/4 |
c |
Chopped onion (about 1 small) |
| 2 |
|
Cloves garlic, finely chopped |
| 2 |
ts |
Olive or vegetable oil |
| 3 |
c |
Cut-up cooked turkey or chicken |
| 1/2 |
c |
Water |
| 1 |
tb |
Chopped fresh or I teaspoon dried oregano leaves |
| 1 |
tb |
Chili powder |
| 1 |
ts |
Ground cumin /2 teaspoon salt |
| 1 |
cn |
(16 ounces) whole tomatoes, undrained |
| 1 |
pk |
(10 ounces) frozen mixed vegetables |
| 2 |
c |
1/2-inch slices zucchini (about 2 medium) |
INSTRUCTIONS
Cook bell pepper, onion and garlic in oil in 3-quart saucepan over medium
heat about 3 minutes, stirring frequently, until onion is tender. Stir in
remaining ingredients except frozen vegetables and zucchini; break up
tomatoes. Heat to boiling; reduce heat Cover and simmer I hour, stirring
occasionally. Stir in frozen vegetables and zucchini. Heat to boiling;
reduce heat. Simmer uncovered about 5 minutes, stirring occasionally,
until zucchini is crisp-tender.
6 servings. Microwave Directions: Place the bell pepper onion, garlic and
oil in 3 quart microwavable casserole. Cover tightly and microwave on high
3 minutes. Stir in remaining ingredients except frozen vegetables and
zucchini; break up tomatoes. Cover tightly and microwave 15 minutes. Stir
in frozen vegetables. Cover tightly and microwave 10 minutes. Stir in
zucchini. Cover tightly and microwave 3 to 6 minutes or until zucchini is
crisp-tender
From the files of Al Rice, North Pole Alaska. Feb 1994
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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