Categories: Vegetables
      Yield: 4 servings
      3 ea Med size yellow crook neck
           Squash (about 3/4 lb)
      2 tb Butter
      1 ea Onion, small
      2 ea Garlic cloves
      2 ea Tomatoes, peeled & chopped
      1 cn Corn, whole kernal (10oz)
    1/2 ts Salt
      2 tb Chopped green chile
    1/4 ts Oregano
    1/2 ts Ground cumin
    1/4 ts Ground black pepper
      1 c  Light cream
    1/4 ts Tabasco sauce
      3 oz Cream cheese, cubed
  In a heavy skillet, melt butter and saute the onion and garlic over
  medium heat for five minutes. Cut the squash into one-quarter inch
  thick round slices and saute for another five minutes. Add the
  tomatoes, corn and spices, and cook over low heat for 20 minutes, or
  until squash is nice and tender, stirring two or three times to
  prevent sticking or burning. Stir in light cream, Tabasco sauce and
  cream cheese. Cook over low heat until heated through. Serve hot.

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