Italian oven cheese chowder
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Zucchini; sliced |
| 2 | Onions; sliced | |
| 1 | can | (15 1/2 oz) garbanzo beans |
| 1 | can | (1-lb) diced tomatoes |
| ¼ | cup | Butter; (or margarine) |
| 1½ | cup | Dry white wine |
| 2 | teaspoons | Salt |
| ¼ | teaspoon | Pepper |
| 2 | teaspoons | Minced garlic |
| 1 | teaspoon | 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) |
| 3 | delicious quarts. | |
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 Posted to JEWISH-FOOD digest by Linda Shapiro <lss@...> on Oct 05, 1998, converted by MM_Buster v2.0l.