* Exported from MasterCook * Calabacitas (Southwest) Recipe By : Southwest the beautiful cookbook Serving Size : 6 Preparation Time :0:00 Categories : Vegetables {Mailing List} Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- butter -- 1/4-cup OR cooking spray -- or 1/2 cup chopped onion 1 garlic clove -- minced 6 cups cubed green summer squash and/or yellow summer squash 1 red bell pepper -- cored seeded and diced 1/2 cup anaheim chili pepper -- roasted cored and seeded -- peeled and diced 1 cup corn kernels 1 teaspoon pico de gallo -- preferably don enrique pico de gallo fresh ground black pepper -- to taste 1 cup lowfat shredded monterey jack cheese OR queso fresco -- crumbled Soften onion with garlic over medium heat in a sprayed skillet. Or, if using butter, melt it over medium heat in a large skillet then add the onion and garlic, and saute for 2 minutes. Add the squash and bell pepper and cook another 2 minutes. Stir in the chiles, corn and seasonings. Cover, lower the heat, and simmer until the squash is tender, about 3-5 minutes. Uncover, sprinkle with cheese and stir until cheese is melted. Should be served immediately. Notes: Information and recipe adapted from Southwest The Beautiful Cookbook; recipes by Barbara Pool Fenzl, text by Norman Kolpas, CollinsPublishers San Francisco, 1994. Recipes featured at Melissa's Specialty foods http://www.melissas.com Sept 1998: number of servings not listed; pat's guesses. Mastercook versions kitpath@earthlink.net Serves 4 small portions. [105 cals, 2g fat] - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 0 0 0 5663 0 0 0 0 0 0 20183 0 0 4043 0