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Squash and Green Chile
Source: Source: New Mexico State University, Cooperative Extension Service Circular 396. (Entered by Jerry Markham) (Entered by Bluebirdhill Berryfarm)
This dish is a staple in many Hispanic homes. It takes a simple squash fruit and makes it into a very tasty dish. The dish is generally prepared during the summer using fresh items.
Serves: 4 - 6 Servings
7 - 12 each Green Chiles, or 1/2 cup frozen or canned chile
2 Cups Summer squash, cubed
1 each Yellow onion
1 Cup/can Corn, whole kernel
Salt, to taste
1 Tbsp. Fat, (Butter)
Step by Step Instructions
- Prepare chile. (Roast and peal then chop). Saute chopped onion slightly, add squash, and corn. Cook slowly in little or no water until tender. Add chopped chile, salt, fat, and serve.
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