| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Frzfood, Vegetable, Typed | 1 | Servings | |
INGREDIENTS
| 1 | lb | To 1-1/4 lb; Makes 1 pint |
INSTRUCTIONS
1. Choose young, tender squash. 2. Wash, cut off the ends, and slice the squash 1/2 inch thick. 3. Blanch 3 minutes. Cool; drain well. 4. Tray freeze or pack into containers. Seal, label, and freeze. 5. Cook frozen summer squash about 10 minutes. Source: Vegetable Gardening Encyclopedia Typos by Dorothy Flatman 1995 Posted to MM-Recipes Digest V3 #295 Date: Sun, 27 Oct 1996 07:36:32 -0600 From: [email protected] (S.Pickell)
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