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Corn~ tomato & summer squash soup

Yield: 8 Servings

1 tb Olive oil      2 Garlic cloves; fine chopped
1 lg Onion; chopped      5 c Chicken broth
4 md Tomatoes; chopped      2 c Fresh corn kernels
1 Roasted Anaheim chile or -- peeled seeded & chopped      1 tb Canned mild chopped chile
4 md Zucchini; thinly sliced      1/2 c Chopped fresh basil

MMMMM-------------------------GARNISHES------------------------------ Sour cream Cilantro; chopped In a large deep pot heat oil. Add garlic and onion; saute until softened. Add chicken broth tomatoes corn and chile and simmer for 15 minutes. Add zucchini and basil; simmer for 5 minutes longer. Serve hot passing garnishes of sour cream and cilantro. From 1993 "Shepherd's Garden Seeds Catalog pg. 43. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: CORN~ TOMATO & SUMMER SQUASH SOUP Categories: Harned 1994, Herb/spice, Soups, Vegetables Yield: 8 Servings 1 tb Olive oil 2 Garlic cloves; fine chopped 1 lg Onion; chopped 5 c Chicken broth 4 md Tomatoes; chopped 2 c Fresh corn kernels 1 Roasted Anaheim chile or -- peeled, seeded & chopped 1 tb Canned mild chopped chile 4 md Zucchini; thinly sliced 1/2 c Chopped fresh basil MMMMM-------------------------GARNISHES------------------------------ Sour cream Cilantro; chopped In a large deep pot, heat oil. Add garlic and onion; saute until softened. Add chicken broth, tomatoes, corn and chile and simmer for 15 minutes. Add zucchini and basil; simmer for 5 minutes longer. Serve hot, passing garnishes of sour cream and cilantro. From 1993 Shepherd's Garden Seeds Catalog pg. 43. Electronic format by Cathy Harned. Submitted By CCH@SALATA.COM (CATHY HARNED) On 02 JAN 96 114815 -0800 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: CORN~ TOMATO & ZUCCHINI SALAD Categories: New, Text, Import Yield: 4 Servings 6 ears of corn, -- cooked 8 sm vine ripened tomatoes, : seeded and cut -- into 1 : chunks 1 sm red onion cut into -- 1/4 -inch cubes 1/2 c olive oil 1 TB mustard 2 1/2 TB white wine vinegar 4 md zucchini seeded cut into 3/4 inch thick : half moons and parboiled for 1 minute : Washed lettuce leaves 1/2 c pitted Kalamata olives -- : cut into slivers Slice the kernels off the corn cobs and transfer to a large mixing bowl. Combine with the tomatoes and red onion. Make a dressing of the olive oil mustard and vinegar and season to taste with salt and pepper. Add the dressing to the vegetables and toss; marinate overnight. Right before serving combine the zucchini with the rest of the ingredients; transfer them to a platter lined with lettuce and garnish with pitted olives. Yield: 8 servings Recipe By :COOKING MONDAY TO FRIDAY SHOW #MF6724 Date: Wed 16 Oct 1996 14:43:59 ~0400

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