Mexicali Corn and Squash Bake

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Years ago my friend Jodyne used to make this for church lunch every Sabbath.

4 cups of yellow squash

1 large yellow onion chopped

1.2 cup raw green capsicum

1 tablespoon corn oil

1-1/2 cups cream style corn

½ cup roasted peeled chillies chopped

1 bottle of pasta sauce

2 tablespoons prepared pimentos

1 clove garlic crushed

¼ cup coriander leaves

¼ cup corn meal

Salt pepper

Cut squash into thin rounds and steam until tender. Drain well Drain, reserve some liquid, sauté onion and pasta sauce and green pepper in oil until soft. Combine all seasonings and vegetables. Layer half of mix into lightly oiled casserole and sprinkle with half the cornmeal. Layer rest of mix and top with rest of cornmeal. Bkae at 350 degress for 15 minutes.

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