"Part of the secret of success in life is to eat what you like and let the food fight it out inside."--Mark Twain

Summer Squash and Corn Sauté Recipe

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This recipe for Summer Squash and Corn Sauté, by , is from The Little White Cookbook For Good Eaters, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Nancy White
Added: Tuesday, September 9, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 ½ T. olive oil
1 large green bell pepper
2 medium yellow summer squash
1 ½ c. uncooked corn kernels (cut corn off cob)
2 medium firm tomatoes, diced
Seasoned salt, such as Lawry’s
Dash of hot sauce

Directions:
Directions:
Heat oil in a wide skillet. Cut the bell pepper into short strips and sauté over medium heat for 2 minutes. Halve the squash lengthwise and slice, not too thin or thick. Add the squash and corn and continue, to sauté’, stirring often, until all the vegetables are tender-crisp to your liking. Add the tomatoes and heat through. Finally, season with hot sauce and seasoned salt.

 

 

 

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