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.

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