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Calabacitas (Squash, Corn and Green Chile) Recipe

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This recipe for Calabacitas (Squash, Corn and Green Chile), by , is from The Fisher/Bagley Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Libby Carlsten
Added: Monday, September 11, 2006

Category:
Category:

Ingredients:  
Ingredients:  
4 Tbsp canola oil
4 - 6 medium zucchini and summer squash (approximately 5 cups when cut into bite-sized pieces)
1 medium onion, chopped
2 -3 cups corn, fresh or frozen
1/2 - 1 cup chopped roasted green chile
salt to taste
3 Tbsp water
grated cheddar cheese (optional) for garnish

Directions:
Directions:
In a large skillet, heat oil, add squash and onion. Saute over medium heat until the vegetables begin to soften. Add corn, green chile, water and salt. Mix well. Cook covered over low heat until tender, about 15 -20 minutes. Another tablespoon or two of water can be added if the vegetables become dry. Remove from heat and top with cheese, if desired.

Number Of Servings:
Number Of Servings:
6-8
Personal Notes:
Personal Notes:
Recipe from the Rancho De Chimayo restaurant.

 

 

 

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