Email to Phil      

Recipe Categories: philocrates's HOME PAGEBREAKFAST CAKE CANDY CASSEROLES Central_PA_recipes Cheese CHILI CONDIMENTS_SPICES_andSO_FORTH COOKIES Copycats CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD Frostings_Fillings_Icings_more FRUIT Heirloom Hint HistoricalFood Holiday_Specials HotandorSpicy Ice_Cream__More JAMSandJELLIES Jello MARINADES MEATS Microwave Mocktails PADutch PASTA PAStateGrange PASTRIES PICKLESandRELISHES PIE PIZZA PorkandHam Potatoes POULTRY ResturantsNOTCopycat RICE SALADandDRESSING SANDWICHES SAUCES SOUPSandSTEWS STUFFINGandDRESSING Titantic_Recipes VEGETABLES Wings

Three-Squash Stew

List of Ingredients




1 tablespoon olive or vegetable oil
1 cup sliced onion (about 1 large)
1 clove garlic, crushed
1 jalapeno chile, finely chopped
4 cups sliced yellow squash (about 1 pound)
4 cups 1/2-inch pieces zucchini (about 2 medium)
4 cups 1-inch pieces pattypan squash
3 cups 1-inch pieces green beans (about 1 pound)
1 cup fresh or frozen whole kernel corn
1 tablespoon chopped fresh or 1 teaspoon dried thyme leaves
2 cans (15 ounces each) kidney beans, undrained



Recipe



Heat oil in Dutch oven. Cook onion, garlic and chile in oil about 2
minutes or until tender. Stir in remaining ingredients. Cook over
low heat 10 to 15 minutes, stirring frequently, until squash is
tender. 6 servings

Serving Size: 1/6
Calories: 310
Carbohydrate: 52 g
Fat: 4 g