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Recipe: Stewed Mexican Vegetables

Side Dishes - Vegetables
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Stewed Mexican Vegetables:
(Cocido de Vegetales)
Betty Crocker's Mexican Cookbook.Recipes by Jose'Leopoldo Romero.
Serves:10

1 medium onion,chopped(about 1/2 cup)
2 Tbls.margarine or butter
2 Tbls.vegetable oil
1 medium zucchini,chopped
4 tomatoes,chopped
1/4 c.snipped parsley
2 Tbls.chili powder
1/4 tsp.ground nutmeg
1/4 tsp.ground cinnamon
Corn Batter(see below)

Cook & stir onion in margarine & oil in 10 inch skillet till tender.Stir in remaining ingredients except Corn Batter.Heat to boiling,reduce heat.Simmer uncovered 10 minutes.Prepare Corn Batter,drop by rounded teaspoonsful onto hot sauce.Cook uncovered over low heat 10 minutes.Cover & cook 10 minutes longer.

Corn Batter:

1 can(8&3/4 oz.)whole kernal corn,drained
1/4 c.milk
1/4 c.chopped pimento
1/4 tsp.salt
Dash of pepper
1/2 c.all-purpose flour
1/2 c.shredded cheese(about 2 oz.)
1/2 tsp.baking powder
1 egg,separated

Mix all ingredients except egg white.Beat egg white in small mixer bowl till stiff but not dry.Fold corn mixture into egg white.

MsgID: 319867
Shared by: Mickey,Mo.
In reply to: Recipe: Side Dishes (8)
Board: Daily Recipe Swap at Recipelink.com
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