(El Paso County)

1 cup water
5 cups sliced Mexican squash
1/2 cup diced onion
1/2 cup diced tomato
dash of salt and pepper
8-ounce can whole kernel sweet white corn
1 cup low-fat cheese

Pour one cup of water into a two quart pot. Add Mexican squash, onion, tomato, salt and pepper. Cover and bring to a boil. When squash is tender, turn off heat. Drain excess water. Mix in corn and cheese. Cover and put on low heat for 2 minutes so cheese can melt.

Yield: 6 servings.

4H Recipe Index