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Mexican Squash Recipe

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This recipe for Mexican Squash, by , is from A Collection of Family and Historical Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Imelda Fernandez


(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:
Italian seasoning
Vegetable seasoning

Cover and cook for approximately 25 minutes. Add Velveeta cheese and simmer for about 10 minutes until cheese melts.

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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