Thinly slice zucchini (or other summer squash) and place in jar of brine left after commercial pickles are used. Leave in refrigerator several days and use on sandwiches.

about 5 pounds of any summer squash 
    (zucchini, Tatume, Magda, yellow, etc or a mixture)
1 onion (or equivalent amount of little green onions)thinly sliced
1/4 lb cheese, we usually use sharp cheddar
2-4 tbls flour
1 cup milk (or half and half)
cajun seasoning to taste or substitute salt/pepper
optional: chopped jalapeno pepper, 1/2 cup chopped cooked ham
 many Sgt Pepper hot pestos can be used to heat it up

Slice squash into 1/4 inch slices; halve or quarter larger diameter pieces. Parboil squash until almost done. Drain. Butter or spray with Pam a large (2.5 qt) casserole dish. Layer squash, sprinkle with sliced onions, then a little flour, seasoning, (any optional ingredients), and cheese. Repeat layers, ending with cheese. Pour in milk. Bake at 325 degrees F for about one hour until bubbly and cheese on top is brown.

Brad has a bi-cultural background and considers this a comfort food. Great on a cold, rainy day. Brad normally makes it a good bit spicier but for most other folks, he moderates the heat.

Calabaza con cerdo

1 tbsp. olive oil
1 lb. pork, cut into bite size pieces (I usually use country style ribs)
1 green bell pepper, diced
1 onion, diced
4 cloves garlic, minced
2 small or one medium Mexi-Bells, diced (or 2 jalapenos, diced)
1 14.5 oz. can diced tomatoes
4 cups beef broth
2 medium tatume squash, cut into bite size hunks
2 carrots, diced
1 cup corn kernels
1 tbsp. mild chili powder
2 tsp. ground cumin
1 tbsp. fresh oregano, minced
Black pepper, to taste
Ground chipotle chile, to taste (about 1/2 tsp. or so)

In a heavy pot sear the meat in the olive oil, remove to a bowl. Add the onions and peppers and brown lightly. Lower the heat, add the garlic and saute for several minutes. Add the chili powder, cumin, oregano, pepper and chipotle and cook for a minute or two. Return the meat to the pot, add the broth and tomatoes and deglaze the pot. Bring to a boil, lower to a simmer and cook for about 2 hours until meat is tender. Add the carrots and cook for several minutes. Add the squash and corn and cook until squash is just tender. Adjust seasoning. I usually end up adding a little more chipotle at this point. Like any stew, this just gets better if it sits for a while before you eat it. If you refrigerate it overnight it really develops but I've never had that much patience. It also freezes very well. This dish is also often made with chicken.

Serve with tortillas, Chalula hot sauce and Negro Modelo for the true border comfort food experience.