Mexican Squash - cooking recipe

Ingredients

4 to 6 large yellow squash, sliced
1 can whole tomatoes
1 bell pepper, diced large
1 large onion, diced large
1 small hot pepper, diced
2 sticks celery, diced large
1/2-inch square Cheddar cheese
1/2 to 1 stick margarine
1/4 tsp. garlic
1/4 tsp. ground cumin
salt and pepper to taste

Preparation

Melt margarine in pan; saute onions, celery, bell pepper and sliced squash on top of stove.
Cook medium to high until squash begins to look clear.
Add salt, pepper, cumin, garlic and tomatoes.
Place lid on and simmer until squash is medium soft. Remove lid and add cheese and replace lid until cheese melts.
Can be frozen.
Serves 10.