Skip to main content
Wine And Drink
You are here
MAKING 1 In a heavy skillet heat oil. 2 Add onions zucchini and bell pepper and saute till they turn soft. 3 Next add the tomatoes and corn and saute for a while. 4 Add in the water and place the lid over the skillet. 5 Add in as much water required to cook
GETTING READY 1 In a saucepan blend the heated milk and butter. 2 Put it aside and let it be cool to lukewarm. MAKING 3 Take 1 4 cup water and add yeast into it and let it stand for 10 minutes with 1 teaspoon of sugar until it is dissolved. 4 Combine yeast
To prepare the yeast sprinkle dry yeast or crumble cake into water. Use very warm water 105 F.to 115 F. for dry yeast use lukewarm 80 F.to 90 F. for compressed. Let stand for a few minutes then stir until dissolved. Sift flour with sugar and salt. Add grated
Use very warm water 105 F. to 115 F. for dry yeast use lukewarm 80 F. to 90 F. for compressed. Sprinkle dry yeast or crumble cake into water. Let stand for a few minutes then stir until dissolved. Sift flour with sugar and salt. Add grated lemon rind and yeast
Heat the bacon fat in a heavy casserole. Cook stirring constantly the zucchini and the pepper in it for about 2 minutes. Add all the other ingredients except the cheese and mix well. Simmer covered for 10 to 12 minutes or until the vegetables are tender.
Cook onions in butter until golden. Add beans and 1 2 cup water cover and cook for 10 minutes. Add next 4 ingredients and cook covered until vegetables are tender. Season.
Heat oil in a heavy skillet over medium high heat. Add zucchini onion and bell pepper and saute until vegetables are limp. Add water tomato corn oregano basil and marjoram. Cover and cook 5 minutes or until squash is tender adding more water if necessary.
This colache recipe is a mixed squash and corn recipe. Pan cooked in butter with added tomatoes and onions the vegetables are seasoned to taste and great with meats or roasts. Wash squash and cut in small pieces cut corn kernels from the cob skin tomatoes and