zucchini and corn dish

[Guest guest]

* Exported from MasterCook *

 

Mexican Succotash

 

Recipe By :Arthritis Cure Cookbook by Adderly and De Angelis

Serving Size : 4 Preparation Time :0:00

Categories : New Import

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 onion -- peeled and quartered

2 tablespoons unsalted butter

1 zucchini -- (1-2)

or 1/4 pound green beans

1 cup corn kernels -- fresh or frozen

(FRESH: cut from 1 or 2 ears)

1 teaspoon thyme

1/4 teaspoon salt

1/4 teaspoon ground black pepper

 

Using a blender or food processor, pulse mince the onion. Melt the butter in a

large skillet on a medium-high flame. Add the onion and saute until soft, about

5 minutes.

 

Pulse chop the zucchini or green beans and add to the onions along with the

corn, thyme, herbal salt, and pepper; toss the ingredients lightly. Cover the

skillet, and cook over low heat for 15 minutes, stirring occasionally.

 

Description:

" zucchini and corn "

Copyright:

" 1998 Affinity Communications Corp "

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 102 Calories; 6g Fat (48.9% calories from

fat); 2g Protein; 12g Carbohydrate; 2g Dietary Fiber; 16mg Cholesterol; 139mg

Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Vegetable; 1 Fat.

 

NOTES : Enjoy this dish in the summer when you can find these ingredients at

their freshest and most nutritious. Experiment with different combinations of

vegetables, and you'll combine a range of nutrients.

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

 

=-=-~-=-=-~-=-=-~-=-=-~-=-=-~-=-=-~-=-=-~

Kitpath's Riverside, Recipes and Things Mastercook

and more at http://home.earthlink.net/~kitpath/