CALABACITA CON CARNE DE PUERCO

CALABACITA CON CARNE DE PUERCO

Serves 8-10

• 2 T. vegetable oil
• 2 lbs. pork, cubed
• 2 c. chopped tomatoes (3 medium tomatoes)
• 1 c. diced onion
• 1/2 c. diced bell pepper
• 2 cloves garlic, minced
• 1 tsp. ground cumin
• 2 ears fresh sweet corn (or 1 c. frozen corn)
• 1 1/2 lbs. Mexican squash (or tatuma squash or zucchini), cubed
• 1 tsp. salt (or salt to taste)

Brown meat in hot oil in a large skillet; drain fat. Stir in tomato, onion, bell pepper, garlic, and cumin. Cover, reduce heat, and simmer for about 15 minutes. Cut corn from cob. Stir in corn, squash, and salt; cover, and simmer for about 30 minutes.

SUMMER SQUASH CASSEROLE

SUMMER SQUASH CASSEROLE

2 pounds washed and sliced (preferably yellow crookneck)

4 Tbsp butter

1/2 cup chopped onion

1/2 cup chopped bell pepper

1/2 cup grated mild cheddar cheese

1/2 cup mayonnaise 

1 teaspoon sugar

1 egg, beaten

Fresh parsley, chopped, for topping

Freshly crumbled Ritz crackers

Cook squash in boiling, salted water until tender, about 5 to 7 minutes.  Drain well.  Sauté onions and bell pepper in butter until wilted.  Combine with drained squash.  Fold in cheese, mayonnaise, sugar, egg, salt and pepper.  Pour into greased 1 1/2 quart casserole dish.  Top with parsley and crackers.  Bake uncovered in preheated 350° oven. 

Suitable for freezing.

Serves 8

BAKED YELLOW SQUASH and SHRIMP

Baked Yellow Squash & Shrimp

If you know how to do it, there ain’t nothing to it."
Small squash without blemishes are best.

½ lb. Raw shrimp, peeled, deveined and cut in half
1 ½ lbs yellow squash, sliced
1 qt vegetable stock
1 medium onion, chopped
2 toes garlic, chopped
1 rib celery, chopped
½ small bell pepper, chopped
4 Tbsp. Butter
½ cup bread crumbs
Salt and pepper
Hot sauce

Preheat oven to 350⁰. Parboil squash in vegetable stock. Drain and set aside. Saute onions, garlic, celery and bell pepper in 2 Tbsp of butter. Add shrimp and cayenne. Saute until shrimp are pink. Combine with squash and turn into a basking dish. Combine bread crumbs and 2 Tbsp of melted butter. Crumble over squash and shrimp mixture. Bake at 350 for about 15 minutes or until crumbs are brown. 
Serves 6.