1 tbsp Cooking oil
2 Yellow summer squash, thinly sliced crosswise (about 1 1/2 cups)
1 Jalapeno peppers, seeded and chopped, about 2 tablespoons* (up to 2)
2 Cloves garlic, , minced
1/2 tsp Cumin seed, , crushed
1 can (16-oz) black-eyed peas, rinsed and, drained
1 Green onion, sliced, (2 tablespoons)
1 tsp Snipped fresh cilantro
1/4 tsp Salt
2 medium Tomatoes, cut into thin wedges
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In a medium skillet heat oil; cook squash, peppers, garlic and cumin, uncovered, for 8 minutes or till squash is tender, stirring occasionally. Remove from heat; let cool. Combine squash mixture with peas, green onion, cilantro, and salt. Cover and chill up to 24 hours. Toss tomato wedges with chilled squash mixture before serving. Makes 4 side-dish servings. Typed by Ethel Snyder <essie49@juno.com> Date: Sept. 21, 1997
NOTES : *Note: Because hot peppers contain oils that can burn eyes, lips and sensitive skin, wear plastic gloves while preparing and be sure to wash hands thoroughly afterward. Recipe by: Better Homes and Gardens magazine -- May 1997
Posted to MC-Recipe Digest V1 #795 by essie49@juno.com (Ethel R Snyder) on Sep 21, 1997
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