3 Medium yellow squash, thinly sliced (3 cups)

1 medium zucchini squash thinly sliced (1 cup)

1 cup onion, chopped

1 cup mushrooms, chopped

1/2 cup orange bell pepper
(chopped)

1/2 teaspoon garlic salt

1/4 teaspoon table salt

1/2 teaspoon black pepper

1 teaspoon margarine

CORNBREAD

1 stick butter

1.5 cups self-rising cornmeal

1 cup buttermilk

2 eggs, beaten

1/2 cup water

8 ounces smoked ham, finely chopped

In a large bowl combine squash, onion, mushrooms, bell pepper, garlic salt, salt and black pepper. Toss until seasonings are blended.

In a hot skillet, add margarine and sauté squash mixture until slightly tender. Set aside.

In an 11.5 x 7.5 X 2.5 glass baking dish, add butter. Place baking dish into ovenand let butter melt until very hot and bubbly.

While butter is melting, combine cornmeal, buttermilk, eggs and water. Mix until blended and pour into hot butter.

Add squash mixture into cornbread mixture. Bake for 1 hour or until done.

Nutritional Analysis per serving: calories 190, protein 13 g, carbohydrates 10 g, fat 12 g (7 g saturated), cholesterol 102 mg, sodium 1020 mg, calcium 67 mg.

Serves 6