| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
|
Vegetables |
4 |
Servings |
INGREDIENTS
| 3 |
|
Med size yellow crook neck |
|
|
Squash (about 3/4 lb) |
| 2 |
tb |
Butter |
| 1 |
|
Onion, small |
| 2 |
|
Garlic cloves |
| 2 |
|
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 |
INSTRUCTIONS
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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