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    Low-Fat Mexicali Corn and Squash Cassero

    Source of Recipe


    4 cups yellow squash
    1 large yellow onion, chopped
    1/2 cup raw green pepper bits
    1 Tablespoon corn oil
    1 1/2 cups cream-style corn
    1/2 cup (or 4 oz. can) roasted and peeled green chilies, chopped
    2 Tablespoons prepared pimientos
    1 clove garlic, crushed
    1/4 cup cilantro leaves, finely chopped
    1/4 cup cornmeal
    Salt and pepper to taste

    Cut squash into thin rounds and steam until tender. Drain well,
    set aside, and reserve some liquid. Saute onion and green pepper
    in oil until soft. Combine all seasonings and vegetables. Layer
    half of mix into lightly oiled casserole and sprinkle with half
    the cornmeal. Layer rest of mix and top with rest of cornmeal. Bake
    covered at 350 degrees for about 15 minutes and 5 minutes uncovered.
    Add squash liquid if needed. Makes 4 servings.




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