The Melting Pot 2.0/The Melting Pot 2.0.iso/rdytrd/sowest4.txt

Text File | 1990-04-25 | 25KB | 619 lines

------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Posole
Categories: Mexican Soups Vegetables Meats
  Servings:  6

    1/4 c  Vegetable Oil
      1 ea Clove Garlic; Finely Chopped
    1/2 lb Pork; Boneless Shoulder, *
    1/4 c  Flour; Unbleached
    1/2 c  Onion; Chopped, 1 Medium
     15 oz Pinto Beans; Drained, 1 cn
     30 oz Hominy; Drained, 1 cn
    1/4 c  Carrot; Chopped
    1/4 c  Celery; Chopped
    1/4 c  Green Chiles; Chopped
      1 T  Red Chiles; Ground
      3 c  Chicken Broth
      1 t  Salt
    1/4 t  Pepper
  1 1/2 t  Oregano Leaves; Dried
    1/4 c  Onion; Chopped, 1 small
    1/4 c  Cilantro; Fresh, Snipped
      1 x  Lime Wedges
      1 x  Tortilla Chips

  This dish is a traditional New Years Day stew.  It is thick with hominy,
  beans and pork.
  --------------------------------------------------------------------------
   *  Pork should be cut into 1/2-inch cubes.
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++

  Heat oil and garlic in 3-quart saucepan until oil is hot.  Coat pork with
  flour.  Cook and stir pork in oil over medium heat until brown; remove
  pork with slotted spoon and drain.  Cook and stir 1/2 Cup onion in the
  same saucepan until tender.  Stir in beans, hominy, carrot, celery, green
  chiles, ground red chiles, and broth.  Heat to boiling; reduce heat.
  Cover and simmer 10 minutes.  Stir pork, salt and pepper into vegetable
  mixture.  Heat to boiling; reduce heat.  Cover and simmer 30 minutes.
  Sprinkle with oregano, 1/4 cup of onion and the cilantro.  Serve with lime
  wedges and tortilla chips.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Southwest Black Bean Soup
Categories: Soups Meats Vegetables Mexican
  Servings:  8

      1 c  Onion; Chopped, 1 Large
      4 ea Clove Garlic; Finely Chopped
      2 T  Vegetable Oil
      1 lb Black Beans; Dried
      2 c  Ham; Smoked, Cooked, Cubed
      6 c  Chicken Broth
      2 T  Red Chiles; Ground
      2 T  Cilantro; Fresh, Snipped
      1 T  Oregano Leaves; Dried
      2 t  Cumin; Ground
     28 oz Whole Tomatoes; Undrained
      1 ea Chipotle Chile; *
----------------------------QUICK CREME FRAICHE----------------------------
    1/3 c  Whipping Cream
    2/3 c  Dairy Sour Cream
---------------------------------GARNISHES---------------------------------
      1 x  Red Bell Pepper; Chopped

  *  Chipotle Chile should be one that has been canned in Adobo Sauce.
  --------------------------------------------------------------------------

  Cook and stir onion and garlic in oil in 4-quart Dutch oven until onion is
  tender.  Stir in remaining ingredients except Quick Creme Fraiche and Bell
  pepper; heat to boiling.  Boil 2 minutes; reduce heat.  Cover and simmer
  until beans are tender, about 2 1/2 hours.  Pour 1/4 of the soop into food
  processor workbowl fitted with steel blade or into blender container,
  cover and process until smooth.  Repeat with remaining soup.  Serve with
  Quick Creme Fraiche and Bell Pepper.

  QUICK CREME FRAICHE:

  Gradually stir whipping cream into sour cream.  Cover and refrigerate up
  to 48 hours.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Chicken Tortilla Soup
Categories: Soups Poultry Mexican Vegetables
  Servings:  6

    1/2 c  Onion; Finely Chopped, 1 Med
      1 ea Clove Garlic; Finely Chopped
      2 T  Vegetable Oil
      4 c  Chicken Broth
    1/4 c  Red Bell Pepper; Chopped
      1 T  Red Chiles; Ground
    3/4 t  Basil Leaves; Dried
    1/2 t  Salt
    1/4 t  Pepper
     15 oz Tomato Puree; 1 can
    1/2 c  Vegetable Oil
     10 ea 6"-dia Corn Tortillas; *
      2 c  Chicken Breasts; Cooked, **
---------------------------------GARNISHES---------------------------------
      1 x  Avocado Slices
      1 x  Cheese; ***

  *    Corn Tortillas should be cut into 1/2-inch strips.
  **   Cooked Chicken breasts should be cut up or shredded.
  ***  Use Monterey Jack or Chihuahua Cheese in this recipe.
  --------------------------------------------------------------------------

  Cook and stir onions and garlic in 2 T oil in 4-quart Dutch oven until
  onion is tender.  Stir in broth, bell pepper, ground red chiles, basil,
  salt and pepper, and tomato puree.  Heat to boiling; reduce heat.  Simmer
  uncovered for 30 minutes.  Heat 1/2 cup oil in 10-inch skillet until hot.
  Cook tortilla strips in oil until light golden brown, 30 to 60 seconds;
  drain.  Divide tortilla strips and chicken among 6 bowls; pour broth over
  chicken.  Top with cheese and avocado slices.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Butternut Squash Soup
Categories: Soups Mexican Vegetables Fruits
  Servings:  6

    1/2 c  Onion; Chopped, 1 Medium
      2 T  Butter Or Margarine
      2 c  Chicken Broth
      1 lb Butternut Squash; *
      2 ea Pears; Pared and Sliced
      1 t  Thyme Leaves; Fresh, Snipped
    1/4 t  Salt
    1/4 t  White Pepper
    1/4 t  Coriander; Ground
      1 c  Whipping Cream
---------------------------------GARNISHES---------------------------------
      1 ea Pear; Unpared, Sliced
    1/2 c  Pecans; Toasted, Chopped

  *    Squash should be pared, seeded and cut into 1-inch cubes.
  --------------------------------------------------------------------------

  Cook and stir onion in margarine in 4-quart Dutch oven until tender.  Stir
  in broth, squash, 2 sliced pears, thyme, salt, white pepper, and
  coriander.  Heat to boiling; reduce heat.  Cover and simmer until squash
  is tender, 10 to 15 minutes.  Pour about half of the soup into food
  processor workbowl fitted with steel blade or into blender container;
  cover and process until smooth.  Repeat with remaining soup.  Return to
  Dutch oven; stir in whipping cream.  Heat, stirring frequently, until hot.
  Serve with sliced pear and pecans.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Beer Soup With Cheese
Categories: Soups Cheese Mexican Vegetables
  Servings:  4

    1/2 c  Onion; Chopped, 1 Medium
      2 T  Margarine Or Butter
     12 oz Beer; Any Brand, 1 Btl/can
    1/2 c  Carrot; Finely Chopped
    1/2 c  Celery; Finely Chopped
      2 c  Chicken Broth
      1 t  Salt
      1 t  Cumin; Ground
    1/4 t  Nutmeg; Ground
      1 x  Cloves; Ground, Dash of
      1 x  Pepper; Dash Of
      1 c  Dairy Sour Cream
----------------------------------GARNISH----------------------------------
      1 c  Cheese; *

  *  Use Cheddar Or Monterrey Jack cut into 1/4-inch Cubes.  (4 oz)
  --------------------------------------------------------------------------

  Cook and stir onion in margarine in 2-quart saucepan until tender.  Stir in
  beer, carrot and celery.  Heat to boiling; reduce heat.  Cover and simmer
  10 minutes.  Stir in remaining ingredients except sour cream and cheese.
  Heat to boiling; reduce heat.  Cover and simmer for 30 minutes.  Remove
  from heat; stir in sour cream.  Sprinkle with cheese.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Shrimp Soup
Categories: Seafood Soups
  Servings:  4

------------------------------------SOUP------------------------------------
    1/2 lb Raw Shrimp; *
      4 c  Chicken Broth
    1/2 t  Salt
    1/8 t  Saffron; Ground
      1 x  Pepper; Dash Of
      1 T  Cold Water
      1 t  Cornstarch
    1/2 c  Half & Half
    1/4 c  Parsley; Snipped
    1/4 c  Caesera Sauce; Below
-------------------------------CAESERA SAUCE-------------------------------
  1 1/2 c  Tomatoes;Finely Chopped
    1/2 c  Onion; Chopped, 1 Med
      1 ea Clove Garlic; Sm., Fine Chop
      1 ea Jalapeno Chile; Canned, **
    1/2 t  Jalapeno Chile Liquid;Canned
      1 T  Cilantro; Fresh,Fine Snipped
      1 T  Lemon Juice
    1/2 t  Oregano Leaves; Dried
  1 1/2 t  Vegetable Oil.

  *    Shrimp should be deveined and shelled and coarsely chopped.
  **   Jalapeno Pepper should be seeded and finely chopped.
  --------------------------------------------------------------------------

  SOUP:

  Place shrimp, 1 cup of the broth and the Casera Sauce in blender
  container.  Cover and blend on high speed until smooth.  Heat shrimp
  mixture, remaining broth, the salt, saffron and pepper to boiling in
  3-quart sauce pan.  Mix water and corn starch; stir into shrimp mixture.
  Heat to boiling, stirring constantly.  Boil and stir for 1 minute.  Remove
  from heat; stir in half and half.  Sprinkle with parsley.

  CASERA SAUCE:

  Mix all ingredients in glass or plastic bowl.  Cover and refrigerate up to
  7 days.

  NOTE:

  Use leftover Casera Sauce for spicing soups to saucing seafood.  Casera
  Sauce is delicious anywhere the zing of cilantro and jalapeno is welcomed.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Spinach And Potato Soup
Categories: Vegetables Soups Meats Mexican
  Servings:  6

      2 ea Bacon; Slices, Cut Up
    1/2 c  Onion; Chopped, 1 Medium
      2 c  Chicken Broth
      2 c  Potatoes; Diced
    1/4 c  Carrot; Finely Chopped
    1/4 c  Celery; Finely Chopped
    1/4 c  White Wine; Dry
  1 1/2 t  Thyme Leaves;Fresh,Snipped *
  1 1/2 t  Sage Leaves;Fresh,Snipped **
    1/2 t  Pepper
      2 lb Spinach; Fresh, Chopped
      2 c  Milk
    1/2 c  Parsley; Snipped
    1/4 lb Chorizo Sausage Links; ***

  *     Or you can use 1/2 t Dried Thyme Leaves, crumbled.
  **    Or you can use 1/2 t Dried Sage Leaves, crumbled.
  ***   Chorizo sausage links should be cooked and sliced.
  --------------------------------------------------------------------------

  Cook and stir bacon in 3-quart saucepan until crisp.  Remove bacon with
  slotted spoon and drain; reserve fat in saucepan.  Cook and stir onion in
  fat until tender.  Stir in broth, potatoes, carrot, celery, wine, salt,
  thyme, sage and pepper.  Heat until boiling; reduce heat.  Cover and
  simmer for 30 minutes.  Stir in half of the spinach and cook for 2
  minutes.  Stir in remaining spinach; cover and cook until spinach is just
  wilted, about 2 minutes.  Stir in milk, parsley and bacon; heat just until
  hot.  Serve with sausage.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Tortilla Dumpling Soup
Categories: Soups Mexican
  Servings:  8

    1/4 c  Casera Sauce; *
      4 c  Chicken Broth
    1/2 c  Instant Corn Tortilla Mix;
    1/2 t  Baking Powder
    1/2 t  Red Chiles; Ground
    1/4 t  Salt
      2 T  Onion; Chopped
      1 T  Parsley; Snipped
      1 ea Egg; Large
      2 T  Milk

  *  See Shrimp soup or Sowest2 for Casera Sauce Recipe.
  --------------------------------------------------------------------------

  Heat Casera Sauce and broth to boiling in a 3-quart saucepan.  Mix
  remining ingredents except milk; stir in milk.  Shape dough by
  teaspoonfuls into small balls; add to broth mixture.  Cover and cook over
  medium heat 15 minutes.  Sprinkle with chopped green onion, if desired.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Zucchini Soup
Categories: Vegetables Soups Mexican Cheese
  Servings:  4

    1/4 c  Onion; Chopped, 1 Small
      1 T  Margarine Or Butter
      2 c  Chicken Broth
      2 T  Green Chiles; Canned, *
    1/2 t  Salt
    1/8 t  Pepper
      2 ea Zucchini; Small, Chopped
  8 3/4 oz Whole Kernel Corn; Drained
      1 c  Milk
      2 oz Cheese; Monterey Jack, **
---------------------------------GARNISHES---------------------------------
      1 x  Nutmeg; Ground
      1 x  Parsley; Snipped

  *    Canned green chiles should be finely chopped.
  **   Cheese should be cut into 1/4-inch cubes (about 1/2 cup)
  --------------------------------------------------------------------------

  Cook and stir onion in margarine in 2-quart saucepan until tender.  Stir
  in broth, chiles, salt, pepper, zucchini and corn.  Heat to boiling,
  reduce heat.  Cover and simmer until zucchini is tender, about 5 minutes.
  Stir in milk; heat until hot.  Stir in cheese. Garnish with nutmeg and
  parsley.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Garlic Soup
Categories: Vegetables Soups Mexican
  Servings:  8

      3 ea Cloves Garlic; Crushed
      2 T  Vegetable Oil
      2 ea White Bread; Slices, *
      4 c  Chicken Broth
    1/2 t  Salt
    1/4 t  Pepper
      1 ea Egg; Large, Slightly Beaten

  *    Bread should be cut into small pieces.
  --------------------------------------------------------------------------

  Cook and stir garlic in oil in a 3-quart saucepan until brown.  Stir in
  bread; cook and stir until light brown.  Stir in broth, salt and pepper.
  Heat to boiling; reduce heat.  Cover and simmer for 20 minutes.  Stir at
  least half of the hot mixture gradually into egg.  Stir back into hot
  mixture in saucepan.  Boil and stir 1 minute.  Sprinkle with snipped
  parsley, if desired.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: White Bean Chili
Categories: Vegetables Chili Mexican Poultry
  Servings:  6

      1 c  Onion; Chopped, 1 Large
      1 ea Clove Garlic; Finely Chopped
    1/4 c  Margarine Or Butter
      4 c  Chicken; Cooked, *
      3 c  Chicken Broth
      2 T  Cilantro; Fresh, Snipped
      1 T  Basil Leaves; Dried
      2 t  Red Chiles; Ground
    1/4 t  Cloves; Ground
     32 oz Great Northern Beans; 2 Cans
---------------------------------GARNISHES---------------------------------
    3/4 c  Tomato; Chopped, 1 Medium
      1 x  Blue Or Yellow Corn Tortilla
      1 x  Chips.

  *  Chicken should be cut into 1/2-inch Cubes.
  --------------------------------------------------------------------------

  Cook and stir onion and garlic in margarine in 4-quart Dutch oven until
  onion is tender.  Stir in remaining ingredients except chopped tomato and
  tortilla chips.  Heat to boiling; reduce heat.  Cover and simmer for 1
  hour, stirring occasionally.  Sterve with tomato and tortilla chips.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Texas Red Chili
Categories: Chili Main dish Mexican Vegetables
  Servings:  6

      3 lb Beef Boneless Round Steak; *
      1 c  Onion; Finely Chopped, 1 lg
      4 ea Cloves Garlic;Finely Chopped
    1/4 c  Vegetable Oil
      2 c  Tomato Puree
      2 T  Red Chiles; Ground, To Taste
      1 t  Cumin Seed; Ground
      1 t  Coriander; Ground
      4 ea Anaheim Chiles; **
      4 ea Jalapeno Chiles; **
---------------------------------GARNISHES---------------------------------
      1 x  Cheddar Cheese; Shredded
      1 x  Flour Tortillas
      1 x  Pinto Beans; Cooked

  *    Round Steak should be cut into 1-inch cubes.
  **   Peppers should be seeded and chopped.
  --------------------------------------------------------------------------

  Cook and stir beef, onion and garlic in 4-quart Dutch oven until beef is
  brown.  Stir in remaining ingredients except cheese, tortillas and beans.
  Heat to boiling; reduce heat.  Cover and simmer, stirring occasionally,
  until beef is tender, about 2 hours.  Serve with cheese, tortillas, and
  beans.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Green Chile Stew
Categories: Stews Vegetables Mexican
  Servings:  4

      3 lb Lamb; Boneless Shoulder
      1 c  Onion; Chopped, 1 Large
      3 ea Cloves Garlic;Finely Chopped
    1/4 c  Vegetable Oil
      2 c  Chicken Broth
      1 t  Salt
      1 t  Juniper Berries;Crushed, Dry
    3/4 t  Pepper
      1 T  Unbleached Flour
    1/4 c  Water
      4 ea Poblano Chiles; Medium, *
      2 T  Lemon Peel; Finely Shredded

  *    Poblano Chiles should be roasted and peeled, (See Sowest1), and
       seeded then cut them into 2 X 1/4-inch strips.
  --------------------------------------------------------------------------

  Trim excess fat from lamb shoulder; cut lamb into 1-inch cubes.  Cook and
  stir lamb, onion and garlic in oil in 4-quart Dutch oven until lamb is no
  longer pink; drain.  Stir in broth, salt, juniper berries and pepper.
  Heat to boiling; reduce heat. Cover and simmer, stirring occasionally,
  until lamb is tender, about 1 hour.  Shake flour and water in a tightly
  covered container; stir into lamb mixture.  Boil and stir 1 minute.  Stir
  in chiles.  Sprinkle each serving with lemon peel.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Pork Stew With Corn Bread Topping
Categories: Vegetables Stews Mexican
  Servings:  8

      1 ea Red Bell Pepper; Small
      1 ea Yellow Bell Pepper; Small
      1 lb Pork; Boneless Loin, *
    1/2 lb Chorizo Sausage; Bulk
      1 c  Onion; Chopped, 1 Large
      2 ea Cloves Garlic;Finely Chopped
      1 c  Beef Broth
      1 T  Basil Leaves; Dried
      1 T  Cilantro Leaves; Dried
      2 t  Red Chiles; Ground
      1 c  Corn; Whole Kernel
      1 c  Tomato; Chopped, 1 Medium
      1 ea Squash; Small, **
  2 1/4 oz Sliced Ripe Olives; Drained
-----------------------------CORN BREAD TOPPING-----------------------------
  1 1/2 c  Cornmeal; Yellow
    1/2 c  Unbleached Flour
      1 c  Dairy Sour Cream
    2/3 c  Milk
    1/4 c  Vegetable Oil
      2 t  Baking Powder
    1/2 t  Baking Soda
    1/2 t  Salt
      1 ea Egg; Large
----------------------------------GARNISH----------------------------------
      1 x  Fresh Tomato Salsa; ***

  *    Meat should be cut into 1-inch cubes.
  **   Use 1 small butternut or acorn squash, pared and cut into 1/2-inch
       cubes (about 1 cup).
  ***  See Sowest1 for recipe.
  --------------------------------------------------------------------------

  Seed peppers and cut 5 thin slices from each pepper and reserve.  Chop
  remaining bell peppers (about 1/2 cup each).  Cook pork, sausage, onion
  and garlic in 4-quart Dutch oven over medium heat, stirring occasionally,
  until pork is no longer pink; drain.  Stir in chopped bell peppers, broth,
  basil, cilantro and ground red chiles.  Heat to boiling; reduce heat.
  Cover and simmer 30 minutes, stirring occasionally.  Stir corn, tomato,
  squash and olives into meat mixture; cook another 15 minutes.  Heat oven
  to 425 degrees F.  Prepare Cornbread Topping.  Pour meat mixture into
  ungreased rectangular baking dish, 13 X 9 X 2-inches, or 3-quart shallow
  casserole. Pour Corn Bread Topping over meat mixture; carefully spread to
  cover, sealing to edge of dish.  Arrange reserved bell pepper slices on
  top.  Bake until topping is golden brown, 15 to 20 minutes.  Serve with
  Fresh Tomato Salsa.

  CORN BREAD TOPPING:

  Mix all ingredients; beat vigorously for 30 seconds.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Beef And Tequila Stew
Categories: Stews Vegetables Meats Mexican
  Servings:  6

      2 lb Meat; *
    1/4 c  Unbleached Flour
    1/4 c  Vegetable Oil
    1/2 c  Onion; Chopped, 1 Medium
      2 ea Bacon; Slices, Cut Up
    1/4 c  Carrot; Chopped
    1/4 c  Celery; Chopped
    1/4 c  Tequila
    3/4 c  Tomato Juice
      2 T  Cilantro; Fresh, Snipped
  1 1/2 t  Salt
     15 oz Garbanzo Beans; 1 Can
      4 c  Tomatoes; Chopped, 4 Medium
      2 ea Cloves Garlic;Finely Chopped

  *    Meat should be beef boneless chuck, tip or round, cut into 1-inch
       cubes.
  --------------------------------------------------------------------------

  Coat beef with flour.  Heat oil in 10-inch skillet until hot.  Cook and
  stir beef in oil over medium heat until brown.  Remove beef with slotted
  spoon and drain.  Cook and stir onion and bacon in same skillet until
  bacon is crisp.  Stir in beef and remaining ingredients.  heat to boiling;
  reduce heat.  Cover and simmer until beef is tender, about 1 hour.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Baja Seafood Stew
Categories: Stews Seafood Vegetables Fish
  Servings:  6

    1/2 c  Onion; Chopped, 1 Medium
    1/2 c  Green Chiles; Chopped
      2 ea Cloves Garlic;Finely Chopped
    1/4 c  Olive Oil
      2 c  White Wine; Dry
      1 T  Orange Peel; Grated
  1 1/2 c  Orange Juice
      1 T  Sugar
      1 T  Cilantro; Fresh, Snipped
      1 t  Basil Leaves; Dried
      1 t  Salt
    1/2 t  Pepper
    1/2 t  Oregano Leaves; Dried
     28 oz Italian Plum Tomatoes; *
     24 ea Soft-shell Clams; Scrubbed
  1 1/2 lb Shrimp; Raw, Shelled, Med.
      1 lb Fish; **
      6 oz Crabmeat; Frozen, ***

  *    Use 1 24oz can of Italian Plum Tomatoes that are undrained and cut in
       half.
  **   The following fish can be used: cod, sea bass, mahimahi or red
       snapper fillets that are cut into 1-inch pieces.

  ***  Crabmeat should be thawed, drained and cartilage removed.
  --------------------------------------------------------------------------

  Cook and stir onion, chiles, and garlic in oil in 6-quart Dutch oven until
  onion is tender.  Stir in remaining ingredients except seafood.  Heat to
  boiling; reduce heat.  Simmer uncovered for 15 minutes.  Add clams; cover
  and simmer until clams open, 5 to 10 minutes.  (Discard any clams that
  have not opened.)  Carefully stir in shrimp, fish and crabmeat.  Heat to
  boiling; reduce heat.  Cover and simmer until shrimp are pink and fish
  flakes easily with fork, 4 to 5 minutes.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Zuni Vegetable Stew
Categories: Vegetables Stews Mexican
  Servings:  6

    3/4 c  Onion; Chopped
      1 ea Clove Garlic; Finely Chopped
      2 T  Vegetable Oil
      1 ea Red Bell Pepper; Large, *
      2 ea Chiles; Medium Size, **
      1 ea Jalapeno Chile; Seed & Chop
      1 c  Squash; Cubed ***
     29 oz Chicken Broth; 2 cans
    1/2 t  Salt
    1/2 t  Pepper
    1/2 t  Coriander; Ground
      1 c  Zucchini; Thinly Sliced
      1 c  Yellow Squash; Thinly Sliced
     17 oz Whole Kernel Corn; Drained
     16 oz Pinto Beans; Drained, 1 can

  *    Bell pepper should be seeded and cut into 2 X 1/4-inch strips.
  **   Chiles should be either poblano or Anaheim and should be seeded and
       cut into 2 X 1/2-inch strips.
  ***  Use either hubbard or acorn squash.  (about 1/2 pound)
  --------------------------------------------------------------------------

  Cook and stir onion and garlic in oil in 4-quart Dutch oven over medium
  heat until onion is tender.  Stir in bell pepper, poblano and jalapeno
  chiles.  Cook for 15 minutes.  Stir in Hubbard squash, broth, salt, pepper
  and coriander.  Heat to boiling; reduce heat.  Cover and simmer until
  squash is tender, aobut 15 minutes. Stir in remaining ingredients.  Cook
  uncovered, stirring occasionally, until zucchini is tender, about 10
  minutes.

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