Mexican Summer Squash Recipe And Chicken Menu
Chicken (slow cooked in crock pot or simmered in spices on stove)
Mexican Summer Squash*
Mexican Summer Squash Recipe
4 yellow summer squash
4 ears corn
3 ripe tomatoes
1/4 cup butter
1 small onion, chopped
Salt and pepper (to taste)
Wash squash and cut into small pieces. Cut corn from the cob, skin tomato (the skin comes off easily if they are first dipped in boiling water for one minute) and cut into cubes. Heat butter in saucepan. Stir in onion and cook until limp but not brown. Add squash, corn, tomatoes, salt and pepper. Cover and cook over a low heat for 30-40 minutes, stirring occasionally. if desired, serve over cooked rice. Serves 4.
This is such a light and not overly sweet dessert great for summer or anytime of year.
1 3/4 cup milk
2 (3 oz) pkgs. vanilla instant pudding
1 can (6 oz.) frozen lemonade concentrate (thawed)
1 (8 oz) tub whipped topping
Mix milk and pudding in bowl with whisk for 30 seconds. Add lemonade and whisk 30 more seconds. Fold in whipped topping. Chill 4 hours. You can use this with or without a pie crust.
Photo By: mtcarlson