Stir-fried squash

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Recipe by: eynauld

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Preparation Time:

10 Min

Serves:

Difficulty:

Easy

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 tb Butter or margarine
4 c Chopped squash, yellow or
. zucchini
1 c Chopped onion
1/2 ts Salt, or to taste
2 c Chopped fresh tomatoes
1 cn (4 oz.) Green chilies
2 c Cooked rice
1/2 c Grated Parmesan cheese

In skillet, melt butter and add squash, onion, salt and tomatoes. Cook
about 15 minutes, stirring occasionally. Add chilies and cook 5
minutes more. Spoon over rice. Sprinkle with cheese.

Per serving: 179.4 Calories; 6.0g total Fat (3.7g saturated); 5.7g
Protein; 24.6g Carbohydrates; 16.3mg Cholesterol; 353.4mg Sodium.

From one of the following two cookbooks by Ibbie Ledford: "Hill
Country Cookin' and Memoirs," 1991, or "Y'all Come Back, Now," 199?,
Pelican, $15.95, as seen in THE OLYMPIAN, 5/24/95.

way-up north data entry by iris grayson
Submitted By IRIS GRAYSON On 5-27-95