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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 6 |
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SQUASH AND CORN This is a recipe I obtained from an estate sale. I obtained it when I purchased the family collection from the Crawford Estate in Quinlan, Texas in 1982. Ingredients:
6 small summer squash cubed |
3 ears corn kernels removed |
2 tomatoes peeled and chopped |
2 green onions minced |
1/2 teaspoon salt |
1 teaspoon freshly ground black pepper |
toasted bread crumbs |
4 green bell peppers hollowed out |
Directions:
1. Add squash, tomatoes and green onions to saucepan.
2. Season to taste then cover and simmer 10 minutes.
3. Add corn then cover and cook 5 minutes longer.
4. Cool slightly then add toasted bread crumbs to thicken slightly and fill green peppers.
5. Bake at 350 for 30 minutes with a little water in pan.
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