4 to 5 med. size yellow squash
1 lg. green pepper, sliced
1 med. onion, sliced
1/4 lb. fresh mushrooms, sliced
2 tbsp. butter
2 tomatoes, quartered
1 1/2 tsp. salt & 1 tsp. ground ginger

Saute squash, pepper, onion and mushrooms in butter until tender. Stir in tomatoes, salt and ginger. Cover, simmer 5 to 10 minutes or until tomatoes are warm. Yield: 4 to 6 servings.