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Recipe: Mexican Squash
Similar Categories: Mexican, Squash
Mexican Squash
6 medium yellow squash, sliced
1 onion, chopped
2 T. margarine
1 can (16 oz.) tomatoes, cut-up
1 can (4 oz.) mushroom pieces
1 can (4oz.) green chilies, chopped
1/2 T. sugar
1 t. salt
1/2 t. black pepper
Cook sliced squash in 1 c. water until just tender. Drain. Saute onion in margarine. Mix in mushrooms, chilies, and tomatoes. Add squash. Season with salt,
pepper and
sugar. Simmer over low heat 30 minutes. Serves 6.
6 medium yellow squash, sliced
1 onion, chopped
2 T. margarine
1 can (16 oz.) tomatoes, cut-up
1 can (4 oz.) mushroom pieces
1 can (4oz.) green chilies, chopped
1/2 T. sugar
1 t. salt
1/2 t. black pepper
Cook sliced squash in 1 c. water until just tender. Drain. Saute onion in margarine. Mix in mushrooms, chilies, and tomatoes. Add squash. Season with salt,
pepper and
sugar. Simmer over low heat 30 minutes. Serves 6.
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