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  Kat's Tex Mex Squash

large white onion, coarsely chopped
1/2 cup red pepper, seeded and minced
1 clove garlic, minced
1 tablespoon corn oil
1 cup fresh corn kernels removed from cob
2 pounds crookneck squash, chopped
4-ounce can green chilies or 4 roasted chilies, seeded and peeled
1/2 cup hot water
Salt to taste

In a large, deep skillet, saute onion, red pepper, and garlic in
oil. Add corn and cook until uniformly browned. Meanwhile scrub
squash and sliver. Carefully cut chilies into long thin strips.
Add squash and chilies to skillet along with water and salt. Cover,
reduce heat, and simmer about 15 minutes. Serve with hot tortillas.

# 2

4 medium summer squash, sliced
1/4 cup butter or maragarine
15 oz can corn, drained
1/2 cup onion, thinly sliced
1/2 teaspoon salt
1 dash pepper
4 oz can chopped green chili
1 cup milk
1/2 cup grated cheddar cheese

Saute squash in butter until soft. Reduce heat and add corn,
onions, salt, pepper and green chili. Mix well and add milk. Simmer
until well blended. Add cheese and cover until cheese is melted
Makes 5 servings.

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