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Recipe: Italian Oven Cheese Chowder

Categories: None

Yield: 1 Servings

1/2 lb Zucchini; sliced

      2    Onions; sliced
      1 cn (15 1/2 oz) garbanzo beans
      1 cn (1-lb) diced tomatoes

1/4 c Butter; (or margarine)
1 1/2 c Dry white wine

2 ts Salt
1/4 ts Pepper

      2 ts Minced garlic
      1 ts Basil
      1    Bay leaf
      1 c  Grated Monterey Jack cheese
      1 c  Grated Romano cheese
      1 c  Whipping cream; (condensed
           -- not-fat milk is good
           -- alternative)

(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 <lss@coconet.com> on Oct 05, 1998, converted by MM_Buster v2.0l.

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