From, "Traditions...A Taste of the Good Life," published in cooperation with your Daily Inbox Newsletter.
INGREDIENTS:
TO PREPARE:
Melt bacon fat in a heavy pan and add squash, onion, peppers, chilies and garlic. Cook, stirring for about 5 minutes. Cut kernels from corn cobs and add corn, tomato, beans, water and salt to mixture. Cover and simmer until the vegetables are tender. Correct seasonings and add freshly ground pepper.
SERVINGS: 8
- 1/4 cup bacon fat or other shortening
- 2 yellow crookneck squash, thinly sliced
- 2 zucchini, thinly sliced
- 1 medium onion, finely chopped
- 1 red bell pepper, seeded and chopped
- 1 green bell pepper, seeded and chopped
- 1 (4-ounce) can chopped green chilies, drained (optional)
- 1 clove garlic, minced
- 3 ears corn
- 1 large tomato, peeled and diced
- 1 cup green beans, cut into 1/2-inch slices
- 1/2 cup water
- 1 teaspoon salt
- Freshly ground pepper to taste
TO PREPARE:
Melt bacon fat in a heavy pan and add squash, onion, peppers, chilies and garlic. Cook, stirring for about 5 minutes. Cut kernels from corn cobs and add corn, tomato, beans, water and salt to mixture. Cover and simmer until the vegetables are tender. Correct seasonings and add freshly ground pepper.
SERVINGS: 8
