| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Vegetable | 4 | Servings | |
INGREDIENTS
| 1 | 12-oz whole kernel corn | |
| 2 | Or | |
| 3 | Small squash, frozen can be | |
| used | ||
| 2 | Green chilies | |
| 1 | Onion, chopped | |
| 2 | Cloves garlic, minced | |
| 2 | T | Butter |
| Salt and pepper to taste | ||
| 1/2 | up to | |
| 1 | c | Grated cheese |
INSTRUCTIONS
Simmer corn, squash, chilies, onion and garlic until done. Add butter and seasonings; top with cheese. Bake at 350 until cheese is brown. This one will surprise you--it's really different! MRS JERRY CRISP (JAMIE) MARVELL, AR From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 286
Calories From Fat: 148
Total Fat: 16.8g
Cholesterol: 37.3mg
Sodium: 1225mg
Potassium: 209.7mg
Carbohydrates: 21.1g
Fiber: <1g
Sugar: 1.5g
Protein: 13.5g