4 sm. yellow squash
4 sm. plum tomatoes
2 tbsp. red pimento
1 lemon
1/4 c. chopped parsley
2 tbsp. oil (vegetable or olive)
3 tbsp. butter
Salt and freshly ground black pepper
1 tbsp. sugar

Wash but do not peel the squash. Discard each end. Slice in half lengthwise and each half in half again. Cut again in half each dice. Peel tomatoes. Dice. Chop pimento. Chop parsley. Grate and squeeze the lemon. Melt 2 tablespoons butter in heavy 3 to 4 quart skillet. Add 1 tablespoon oil. When it is really hot, add the squash. Coat each piece with oil and butter. Cook over gentle heat for 3 to 4 minutes. Add tomatoes. Add 1 teaspoon salt. Cook for 2 to 3 minutes with the lid on. Remove lid. Add remainder of oil and butter, if necessary. Add juice of half of the lemon. Cook 2 minutes more. Test the vegetables from time to time. Time varies with age and freshness of vegetables. Add lemon rind and sugar. Mix thoroughly. Stir in chopped pimento and parsley. Correct seasoning. Total time: 15 to 20 minutes.