Squash With Cheese Sauce

SQUASH WITH CHEESE SAUCE

1med              Onion, slivered, separated

½ med            Green Bell pepper, in chunks

½ med            Red Bel pepper, in chunks

1 sm.               Zucchini squash, sliced

2 sm.               Yellow summer squash, sliced

1can                Water chestnuts, slivered

2 tsp.               Garlic, minced (Gina likes lots of garlic)

! can                Mild Rol Tel Tomatoes or 1 chopped jalapeno pepper and  plain diced tomatoes.  If too hot use just the plain diced tomatoes.

½ lb.                Velveeta cheese

½ cup              Sour cream.

Sauté onion, peppers and squash and chestnuts in order given.  DO NOT OVERCOOK.  Vegetables still need to be crisp.  While squash is still crisp, add garlic, tomatoes, cheese and sour cream.  Simmer for a few minutes longer or until cheese is melted.  Watch carefully to keep from scorching.       Ruth Buckmaster

This recipe is one of Gina’s and many others’s favorite. I first ate this squash dish at a Lubby’s Cafeteria while dining with Mother.  We sat there until I had figured out what all was in it and the rest is history.