Yield: 6 Servings
|1 pounds||Young; tender summer squash|
|1 pint||Fresh cream|
|Salt and pepper|
|1 tablespoon||Finely grated Parmesan cheese (optional)|
1. Slice the summer squash and peppers as thinly as possible and finely chop the onion.
2. Melt the butter in a ceramic casserole dish over medium heat. Add the vegetables. Cover and cook until tender, about 12 minutes.
3. Stir in the cream and sprinkle with salt and pepper. Heat until hot. If desired, add a tbs. of finely grated Parmesan cheese.
CHICAGO, MORTON GROVE
WINE: LOS REYES
From the <Micro Cookbook Collection of Mexican Recipes>. Downloaded from Glen's MM Recipe Archive, .