Featured Recipe
Mexican Summer Squash
Wash squash and cut into small pieces. Cut corn from cob, skin tomato and cut into cubes. Heath 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 20 to 40 minutes, stirring occassionally. If desired serve over cooked rice.
