CATEGORY |
CUISINE |
TAG |
YIELD |
Vegetables |
Mexican |
Corn(meal, Mexican, Side dishes, Vegetables |
6 |
Servings |
INGREDIENTS
1/4 |
c |
Onion; Chopped, 1 Sm |
2 |
tb |
Margarine Or Butter |
2 |
tb |
Vegetable Oil |
3 |
|
Zucchini; Md., * |
2 |
c |
Tomatoes; Chopped, 2 Md |
20 |
oz |
Hominy; Drained, 1 cn |
2 |
tb |
Lime Juice |
1 |
tb |
Chile Powder |
1 |
ts |
Salt |
1 |
ds |
Pepper |
INSTRUCTIONS
* Cut the zucchini into 1/2-inch pieces.
~------------------------------------------------------------------------
Cook and stir the onion in the margarine and oil in a 10-inch skillet over
medium heat until tender. Stir in the remaining ingredients and cook
uncovered, stirring occasionally, until the zucchini is tender, about 10 to
15 minutes.
Miscellaneous recipes from the collection of Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mo-misc.zip
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