| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Vegetable | 8 | Servings | |
INGREDIENTS
| 1/4 | c | Bacon fat or other shortening |
| 2 | Yellow crookneck squash; thinly sliced | |
| 2 | Zucchini; thinly sliced | |
| 1 | md | Onion; finely chopped |
| 1 | Red bell pepper; seeded and chopped | |
| 1 | Green bell pepper; seeded and chopped | |
| 1 | cn | (4-oz) chopped green chilies; drained (optional) |
| 1 | Clove garlic; minced | |
| 3 | Ears corn | |
| 1 | lg | Tomato; peeled and diced |
| 1 | c | Green beans; cut in 1/2 inch slices |
| 1/2 | c | Water |
| 1 | ts | Salt |
| Freshly ground pepper to taste |
INSTRUCTIONS
Melt bacon fat in a heavy pan and add squash, onion, peppers, chilies and garlic. Cook, stirring for about 5 minutes. Cut kernels from corn cobs and add corn, tomato, beans, water and salt to mixture. Cover and simmer until the vegetables are tender. Correct seasonings and add freshly ground pepper. Yield: 8 servings. MARY ANN WRIGHT NAPERVILLE, IL From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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