Yield: 4 Servings
Measure | Ingredient |
---|---|
1 can | (12-oz) whole kernel corn |
2 \N | Or |
3 cans | Small squash (frozen can be used) |
2 \N | Green chilies |
1 \N | Onion; chopped |
2 \N | Cloves garlic; minced |
2 tablespoons | Butter |
\N \N | 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)
MARVELL, AR
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, .