Yield: 4 Servings
|1 can||(12-oz) whole kernel corn|
|3 cans||Small squash (frozen can be used)|
|2||Cloves garlic; minced|
|Salt and pepper to taste (up to)|
|1 cup||Grated cheese|
Simmer corn, squash, chilies, onion and garlic until done. Add butter and seasonings; top with cheese. Bake at 350 until cheese is brown. This one will surprise you--it's really different! MRS JERRY CRISP (JAMIE)
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, .