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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 9 |
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From the kitchen of Tona Thornburg Court, Bridgeton MO. Ingredients:
1/4 cup butter or 1/4 cup margarine |
1 small onion, chopped |
4 summer squash, peeled and cubed |
4 ears sweet corn, cut from cob |
3 ripe tomatoes, skinned and cubed |
salt and pepper |
Directions:
1. Heat butter in saute pan.
2. Stir in onion and cook until limp.
3. Add other vegetables.
4. Add salt and pepper.
5. Cover and cook over low heat for 30-40 minutes, stirring occasionally.
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