1 small potato, peeled and thinly sliced
                       1/4 c. chopped onion
                       1 T. vegetable oil
                       1 small yellow summer squash, sliced
                       1/4 t. salt
                       1/8 t. pepper
                       dash paprika

                       In a covered skillet over medium-low heat, cook the potato and onion in oil
                       for 12 min.  Add squash; cook, uncovered, for 8-10 min. or until the
                       vegetables are tender, stirring occasionally.  Season with salt, pepper and
                       paprika.
                       2 sevings