Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1/2 lb Pork tenderloin; thin slices 2 md Zucchini; cut into 1-inch
1 c Garlic cloves; minced . thick slices
Salt to taste 1 c Corn kernals
1 lg Onion; chopped 1 c Monterey Jack cheese;
1 c Tomato puree . shredded
1 tb Chili powder

Place the pork in a heavy, oval casserole and cook over high heat
until browned. When almost brown, sprinkle with the garlic and salt.
Toss and add the onion and tomato puree. Cover, reduce heat to low
and cook 1 hour; slow cooking will keep the garlic from overpowering
the dish.

Add the chili powder, zucchini and corn, cover and cook 20 minutes
more. Cover with shredded cheese, which will melt on top. Serve hot.

From "Eggplant Squash" by Sheryl London (Atheneum, 1976)

** Houston Chronicle - Food section - 9 August 1995 ** Posted by
The WEE Scot -- Paul MacGregor
Submitted By PAUL MACGREGOR On 08-18-95

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