"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Zucchini Mexicali Recipe

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This recipe for Zucchini Mexicali, by , is from The Fromm Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Cindy (Glen) Rihard
Added: Saturday, June 30, 2007


4 cups Zucchini, grated
3/4 cup Celery, finely sliced
1 Med Onion, sliced
2 Carrots, grated
1 Green Pepper, cut in thin strips
2 to 5 Tomatoes ( I use 1 can stewed tomatoes)
1/4 cup cooking oil
Dash of Salt
1/4 tsp Basil
2 tsp Mustard
1/3 cup Taco Sauce

Add all the vegetables, but the tomatoes in skillet
that has the cooking oil in it.
Cook 5 minutes stirring occassionally. Add remaining ingredients, salt & pepper to taste & cook 4 or 5 minutes more.




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