4 summer squash
4 ears corn
3 ripe tomatoes
1/4 c. butter
1 sm. onion, chopped
Salt and pepper to taste

Wash squash and cut in small pieces; cut corn from cob; peel tomatoes and cut into cubes. Melt butter in a saucepan, add onion and cook until transparent, add squash, corn, tomatoes and salt and pepper. Cover and cook over a low heat for 30 to 40 minutes stirring occasionally. Yield 6 servings.