| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy, Meats | Mexican | Vegetables, Soups, Mexican, Cheese | 4 | Servings |
INGREDIENTS
| 1/4 | c | Onion; Chopped, 1 Small |
| 1 | tb | Margarine Or Butter |
| 2 | c | Chicken Broth |
| 2 | tb | Green Chiles; Canned, * |
| 1/2 | ts | Salt |
| 1/8 | ts | Pepper |
| 2 | Zucchini; Small, Chopped | |
| 8 3/4 | oz | Whole Kernel Corn; Drained |
| 1 | c | Milk |
| 2 | oz | Cheese; Monterey Jack, ** |
| Nutmeg; Ground | ||
| Parsley; Snipped |
INSTRUCTIONS
GARNISHES * Canned green chiles should be finely chopped. ** Cheese should be cut into 1/4-inch cubes (about 1/2 cup) Cook and stir onion in margarine in 2-quart saucepan until tender. Stir in broth, chiles, salt, pepper, zucchini and corn. Heat to boiling, reduce heat. Cover and simmer until zucchini is tender, about 5 minutes. Stir in milk; heat until hot. Stir in cheese. Garnish with nutmeg and parsley. From Betty Crocker's "Southwest Cooking" and from Tia Darrow. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/sowest4.zip
A Message from our Provider:
“Jesus: Because only the best will do”