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Simmer corn, squash, chilies, onion and garlic until done. Add butter and seasonings; top with cheese. Bake at 350 until cheese is brown. This one will surprise you--its really different! MRS JERRY CRISP (JAMIE) MARVELL, AR From the book
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Margaretta 4 years agoHi, Jamie !!! June 13, 2009 ~~~Thanks for giving me the recipe and a guide to what was new to me ---- the calabicita squash. Got it and chayote squash in my last Angel Food.com order. Never saw or heard of them before, so I was stumped. I live in an apartment building, so I showed the 4 little calabicitas and the 2 larger chayotes to the other residents with no luck. They didn't have a clue either. I made a list of the food items that I wanted to include in my large frying pan with the heavy glass lid. Poured a little olive oil in the pan; cut up the calabicitas, 3 large carrots, 3 cloves garlic, large onion, Spice Club Chili Powder from Gordon's, Maggi, Lea & Perrin Worchestershire Sauce, Trade East Whole Fennel Seeds from Gordon's, and kosher salt. After I stir-fried the mixture for at least a half hour on #3 heat, and it all got soft enough (except for the hard carrots----they need a little more time), I added some hot water (from the microwave), and put the lid on. Will forget it for a while. Then, I'll add the can of tomato soup (read years ago that one shouldn't cook tomatoes too long or they get more and more acid), sprinkle some Parmesan cheese in and a piece or two of American cheese, and I guess that will be all. (I didn't add the frozen corn until the first things were pretty well done, since it doesn't take long at all to be ready.) ~~~I tasted the cal. squash. It is very bland. Any jazz that comes out of that frying pan will come from the other interlopers. The cal. makes a good filler, however, and I'm sure it has some good vitamins and minerals, so I'll buy it again if I ever see it at Aldi's or L&L, or if Angel Food offers it again. I love to try new things. Always experimenting. After 78 years, one gets tired of the same old thing over and over again. Wish I could go to the Cordon Bleu in Paris (or wherever it is in France :-). Frankly, I'm too darn lazy to put it in the oven like you did, although I guess that would add something to the taste, or appearance. Since I have a small, galley kitchen, I store a few pots in the oven, so I am not quick to take them out to scurry around looking for a place to stack them for a couple hours. Anyway, that's my excuse !!! :-) ~~~Thanks again for aid to a damsel in distress ! :-) ~~~~~Amazing Grace in Lansing, MI P.S. I am v-e-r-y slow at preparing food----or anything else. My mother said that I would be a good one to send for sorrow, since I am so slow-----slower than molasses in January. :-) I used to have a food processor in Cincinnati, but there is no room for it here, so I gave it to one of my 4 kids. When I was doing all that chopping, I was wishing I had it yet. Oh! I forgot the butter. Well, I'll add a little when it's done. :-) --- gmb