Author Notes
This is a remix of a recipe my mom used to make me when I was a kid. I decided to replace the beef the recipe usually calls for with corn and summer squash. This is a great way to get your kids to eat their vegetables. —Dabblings
Ingredients
-
2 tablespoons
of butter
-
3
ears of fresh corn; kernels removed from the cob
-
1/2 cup
of summer squash; diced
-
1/2
a green pepper; seeds and veins removed then diced
-
1
carrot; peeled and diced?
-
1
medium onion; finely chopped
-
1
stalk of celery; diced
-
1/4 cup
of Worcestershire sauce
-
1/2 cup
of ketchup
-
1/2 teaspoon
Tabasco sauce
-
1/4 cup
of water
-
Salt and pepper to taste
-
4
potato rolls; toasted
Directions
-
In a large skillet over medium heat melt the butter.
-
Once the butter is melted add all of the vegetables to the skillet. Saute the vegetables for 5 minutes.
-
Add in the Worcestershire sauce, ketchup, Tabasco, and water.
-
Simmer over low heat for 20 minutes, until the vegetables are soft. Add more water if it gets too dry. Add the salt and pepper to taste.
-
Serve on buns. This is also good over rice.
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