“From the kitchen of Tona Thornburg Court, Bridgeton MO.”
READY IN:
1hr 10mins
SERVES:
6
YIELD:
1 quart
UNITS:
US

Ingredients Nutrition

  • 14 cup butter or 14 cup margarine
  • 1 small onion, chopped
  • 4 summer squash, peeled and cubed
  • 4 ears sweet corn, cut from cob
  • 3 ripe tomatoes, skinned and cubed
  • salt and pepper

Directions

  1. Heat butter in saute pan.
  2. Stir in onion and cook until limp.
  3. Add other vegetables.
  4. Add salt and pepper.
  5. Cover and cook over low heat for 30-40 minutes, stirring occasionally.

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