Cinco de Mayo

[Guest guest]

Some from the files. Melody

 

* Exported from MasterCook Mac *

 

Mcdougall Mexican Zucchini

 

Recipe By : McDougall Health Supporting Cookbook Volume One

Serving Size : 6 Preparation Time :0:00

Categories : Vegetarian Casseroles

Mexico V - Summer Squash

 

Amount Measure Ingredient -- Preparation Method

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

2 Medium Zucchini -- thinly sliced

1 Large Carrot -- coarsely grated

1 Medium Onion -- chopped

2 Stalks Celery -- chopped

1/2 Medium Green Pepper -- thinly sliced

2 Medium Tomatoes -- sliced

1 Cup Mild Green Chili Salsa

1/4 Tsp Dried Basil

1 Clove Garlic -- crushed

2 Tsp Prepared Mustard

 

Prepare vegetables as directed and layer in a casserole dish, all except

for the tomatoes. Combine ingredients for the sauce (salsa, basil,

garlic

and mustard) and pour over the layered vegetables. Place sliced tomatoes

over the top. Cover and bake at 325 degrees for 45 minutes. Remove cover

and bake for 15 minutes longer.

Helpful Hints: Serve with grains such as brown rice or bulgur wheat.

 

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

 

 

Per serving (excluding unknown items): 37 Calories; less than one gram

Fat (6% calories from fat); 2g Protein; 8g Carbohydrate; 0mg

Cholesterol; 41mg Sodium

 

 

_____

 

* Exported from MasterCook Mac *

 

Mexican Red Onion Soup (Vegan)

 

Recipe By :

Serving Size : 8 Preparation Time :0:00

Categories : Mexico Soup, Stews, Bisque

Vegetarian V - Garlic, Leek,

Onion, Chive

 

Amount Measure Ingredient -- Preparation Method

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

3 tablespoons olive oil

6 large red onions -- thinly sliced

1 tablespoon sugar

1 teaspoon oregano -- dried, crumbled

3/4 teaspoon ground cumin

3/4 teaspoon ground coriander

1/2 cup red wine vinegar

1/3 cup orange juice

1 1/2 tablespoons all-purpose flour

7 cups stock

1/2 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon ground allspice

1/4 teaspoon ground cinnamon

 

: In a stockpot or 5 quart Dutch oven, heat the oil over low heat. Add

the onions and cook, stirring frequently, for 30 minutes or until

softened and lightly colored. Sprinkle the onions with the sugar,

oregano, coriander, cumin, allspice, and cinnamon and cook 20 minutes

more, stirring occasionally. : Stir in the vinegar and orange juice and

cook 4 minutes longer. Sprinkle with the flour and cook, stirring

constantly, for 1 minute. Stir in the stock and bring to a boil over

moderate heat. Adjust the heat so that the mixture simmers gently,

cover, and cook 20 minutes longer. Stir in the salt and pepper. Makes

8-1 1/2 cup servings.

 

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

 

 

Per serving (excluding unknown items): 107 Calories; 5g Fat (43%

calories from fat); 2g Protein; 14g Carbohydrate; 0mg Cholesterol; 138mg

Sodium

 

 

_____

 

 

--

For world recipes in MasterCook format:

Subscribe - EthnicRegionalMCook- or

//EthnicRegionalMCook