Mexican Squash

Name: Mexican Squash
Ingredients: 4 to 6 large yellow squash, sliced; 1 can whole tomatoes; 1 bell pepper, diced large; 1 large onion, diced large; 1 small hot pepper, diced; 2 sticks celery, diced large; 1/2-inch square Cheddar cheese; 1/2 to 1 stick margarine; 1/4 tsp. garlic; 1/4 tsp. ground cumin; salt and pepper to taste

11 ingredients

6 steps

Ingredients

4 to 6 large yellow squash, sliced
1 can whole tomatoes
1 bell pepper, diced large
1 large onion, diced large
1 small hot pepper, diced
2 sticks celery, diced large
1/2-inch square Cheddar cheese
1/2 to 1 stick margarine
1/4 tsp. garlic
1/4 tsp. ground cumin
salt and pepper to taste

Directions

1

Melt margarine in pan; saute onions, celery, bell pepper and sliced squash on top of stove.
2

Cook medium to high until squash begins to look clear.
3

Add salt, pepper, cumin, garlic and tomatoes.
4

Place lid on and simmer until squash is medium soft. Remove lid and add cheese and replace lid until cheese melts.
5

Can be frozen.
6

Serves 10.