Recipe - Calabacita Con Crema

1 pound Young; tender summer squash
4 Bell peppers
1 small Onion
2 tablespoon Butter
1 pt Fresh cream
Salt and pepper
1 tablespoon Finely grated Parmesan
cheese (optional)

1. Slice the summer squash and peppers as thinly as possible and finely
chop the onion.

2. Melt the butter in a ceramic casserole dish over medium heat. Add the
vegetables. Cover and cook until tender, about 12 minutes.

3. Stir in the cream and sprinkle with salt and pepper. Heat until hot. If
desired, add a tbs. of finely grated Parmesan cheese.

LA MARGARITA

CHICAGO, MORTON GROVE

WINE: LOS REYES

From the Micro Cookbook Collection of Mexican Recipes. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.