Italian Oven Cheese Chowder Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
1/2 lbs: Zucchini, sliced
2: Onions, sliced
1 can: , (15 1/2 oz) garbanzo beans
1 can: , (1-lb) diced tomatoes
1/4 cup: Butter, (or margarine)
1 1/2 cup: Dry white wine,
2 tsp: Salt,
1/4 tsp: Pepper,
2 tsp: Minced garlic,
1 tsp: Basil,
1: Bay leaf,
1 cup: Grated Monterey Jack cheese,
1 cup: Grated Romano cheese,
1 cup: Whipping cream, (condensed not-fat milk is good alternative)
Directions:
(The S.F. Chronicle)
Combine all ingredients except cheeses and cream in a 3-quart baking dish.
Cover. Bake in a 400 degree oven for one hour, stirring once half way
through. Stir in cheeses, then stir in cream. Bake 10 minutes longer. Makes
3 delicious quarts.
Posted to JEWISH-FOOD digest by Linda Shapiro on Oct 05,
1998, converted by MM_Buster v2.0l.
Source from luhu.jp
Combine all ingredients except cheeses and cream in a 3-quart baking dish.
Cover. Bake in a 400 degree oven for one hour, stirring once half way
through. Stir in cheeses, then stir in cream. Bake 10 minutes longer. Makes
3 delicious quarts.
Posted to JEWISH-FOOD digest by Linda Shapiro
1998, converted by MM_Buster v2.0l.
Source from luhu.jp
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