1 lb. (3 sm.) summer yellow squash
3 sm. onions (1 c.), sliced thin
3 or 4 med. tomatoes, cut into eights (can use canned tomatoes)
1 green bell pepper, cut into strips
4 tbsp. butter
1 tsp. salt
1/4 tsp. white pepper
2 tsp. sugar
1/4 tsp. allspice

In large skillet, melt half the butter; add onion and cook until golden. Add remaining butter, vegetables and seasonings; mix well. Cover and simmer, stirring a few times during cooking. Cook over medium heat until squash is tender, about 10 minutes.