Recipe - Calamari Sauce

One fourth cup Butter; OR cooking spray
One half cup Chopped onion
1 Garlic clove; minced
6 cup Cubed green summer squash
and/or yellow summer squash
1 Red bell pepper; cored,
seeded and minced
One half cup Anaheim chili pepper;
roasted, cored and seeded,
peeled and minced
1 cup Corn kernels
1 teaspoon Pico de gallo; preferably,
don enrique pico de gallo
Fresh ground black pepper;
to taste
1 cup Lowfat shredded monterey
jack cheese; OR queso
fresco, crumbled

Soften onion with garlic over medium heat in a sprayed skillet. Or, if
using butter, melt it over medium heat in a large skillet then add the
onion and garlic, and saute for 2 minutes.

Add the squash and bell pepper and cook another 2 minutes. Stir in the
chiles, corn and seasonings. Cover, lower the heat, and simmer until the
squash is tender, about 35 minutes. Uncover, sprinkle with cheese and stir
until cheese is melted. Should be served immediately.

Notes: Information and recipe adapted from Southwest The Beautiful
Cookbook; recipes by Barbara Pool Fenzl, text by Norman Kolpas,
CollinsPublishers San Francisco, 1994. Recipes featured at Melissa's
Specialty foods http://www.melissas.com Sept 1998: number of servings not
listed; pat's guesses.

Recipe by: Southwest the beautiful cookbook

Posted to EATLF Digest by Pat Hanneman kitpath@earthlink.net on Sep 02,
1998, converted by MM_Buster v2.0l.