Oklahoma Corn and Squash Pawnee (3 PTS) Recipe - Cooking Index
Oklahoma Corn and Squash Pawnee (3 PTS) Recipe - Cooking Index
| 4 | Butter or corn oil | |
| 1 | Yellow onion - chopped (large) | |
| 2 | Yellow squash - cubed (medium) | |
| 1 | Red bell pepper - roasted, seeded & | |
| Chopped | ||
| 4 cups | 250g / 8.8oz | Whole kernel yellow sweet corn |
| 1/2 cup | 73g / 2.6oz | Parsley - chopped fine |
| Salt and pepper to taste | ||
| 1/2 cup | 118ml | Water or chicken stock - if needed |
Warm butter or oil in a large frying pan over medium heat. Quickly saute the
onion for 3 to 5 minutes, stirring to cook evenly. Add the squash and
chopped pepper, stirring to blend well, and cook for an additional 5
minutes. Stir occasionally to keep mixture from sticking.
Add the corn, the remaining seasonings, and liquid, if needed. Blend
thoroughly, lower heat, cover, and cook for 10 to 15 minutes, stirring once
or twice. Serve hot and enjoy. Note: Roasted and peeled peppers are not only
more flavorful, but much more digestible. Add the corn, the remaining
seasonings, and liquid, if needed. Blend thoroughly, lower heat, cover, and
cook for 10 to 15 minutes, stirring once or twice. Serve hot and enjoy.
Per Serving: 145 Calories; 7 gm Fat; 17 gm Carbohydrates;
0mg Cholesterol;246 mg Sodium;3 gm Fiber; 10 mg Calcium
Exchanges: 1 Starch; 1/2 Vegetable; 1 Fat
Source:
This recipe is from "Enduring Harvests: A Treasury of Native - American Foods For Every Season by E. Barrie Kavash (The Globe Pequot - Press, 1995).
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