Mexican Squash Recipe
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Contributor: |
Contributor: Imelda Fernandez
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Category: |
Category: |
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Ingredients: |
Ingredients: (You may use a variety, Mexican, zucchini, yellow squash)
5 Mexican squash (cut into chunks)
1 onion sliced
2 tomatoes (cut into small chunks)
1 bag of frozen corn
Add olive oil and butter to the skillet.
Add squash, tomatoes, onion, corn
Add the following:
Salt
Paprika
Italian seasoning
Vegetable seasoning
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Directions: |
Directions:Cover and cook for approximately 25 minutes. Add Velveeta cheese and simmer for about 10 minutes until cheese melts. |
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Personal
Notes: |
Personal
Notes: This recipe came from my mother, Maria Concepcion Fernandez who was a wonderful cook. I like this recipe because it is easy to make. It is also very nutritious and enjoyed by everyone.
Compare this recipe to a silmlar recipe by Kate Farnham from the 1926 edition of How We Cook in El Paso called Spanish Squash
Three pounds of tender squash, 1 pound ripe tomatoes, 3 medium-sized onions, 3 medium-sized green chiles. Wash, peel, and slice squash put in a small amount of water, cook until tender. Cut onions in small pieces and fry in hot drippings until it begins to brown turn the squash in and fry a few minutes. Have tomatoes and chili cut into small pieces and add to squash. season well with salt and pepper. Let cook until brown.
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