Pueblo Indian Squash And Corn
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Indian | Vegetable | 4 | Servings |
INGREDIENTS
| 3 | T | Butter |
| 1/2 | Onion, minced | |
| 3 | Yellow squash, thinly sliced | |
| 3 | or- | |
| 4 | Ears fresh corn, kernels cut | |
| off cob | ||
| Salt and pepper |
INSTRUCTIONS
Melt butter in skillet; saute onions slowly over low heat until tender; add squash, corn and seasoning. Cover and simmer 10-15 minutes. MRS JOHN MCDOWELL (CARMEN) THOMPSON FALLS, MT 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: 195
Calories From Fat: 84
Total Fat: 9.6g
Cholesterol: 22.9mg
Sodium: 349.7mg
Potassium: 355.7mg
Carbohydrates: 28g
Fiber: 3.7g
Sugar: 5g
Protein: 3.9g