Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

-----------------------SUMMER SQUASH----------------------------

----------------PURCHASING, STORING, SERVING---------------------

SUMMER SQUASH: Also Called; Soft-skinned squash

VARIETIES: Zucchini (green and yellow) Pattypan Yellow crookneck

SEASON: All year

LOOK FOR: Young squash heavy for their size, with smooth skin, no soft
spots or blemishes.

TO STORE: Refrigerate; use within a few days.

TO PREPARE: Scrub gently using a soft brush, with running cold water.
Cut a slice from each end. Do not remove seeds or skin if tender and
young. Cut into the shape desired.

TO COOK: In a saucepan over high heat, in 1/2 inch of boiling water,
heat squash to boiling. Reduce heat to low; cover; simmer halved
squash 5 minutes, sliced for
3 minutes.

Source: The New Good Housekeeping Cookbook 1986 Typos by Dorothy
Flatman, 1995

Posted by Michael Prothro KOOK-NET
:þ Mike's Resort BBS, Fayetteville,AR,(501)521-8920þ

Browse by categories