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June Meyer’s Auth Hungarian Zucchini Squash With Dill (to

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CATEGORY CUISINE TAG YIELD
Vegetables, Dairy Hungarian Hungary, Vegetable 4 – 6

INGREDIENTS

6 Zucchini squash, 6-8"
long or about
2 1/2 lbs.
1 T Heaping of salt
1/2 c Good white vinegar
Few sprigs of fresh dill
1 Onion, 2" diametersliced
1/2 c Sour cream
1 T Heaping Flour
1 3/4 T Sugar

INSTRUCTIONS

Summer meant zucchini squash canning season. Zucchini grown as big as
a small watermelon. Bunches of fresh dill would be hanging in the
summer kitchen waiting to be stuffed into the canning jars along with
the noodled zucchini and vinegar. I never knew what fresh zucchini
tasted like until I was a grown women. Our zucchini was always  pickled
with dill to see us through the winter months. Remember, I am  talking
about 50 years ago. The only way we served zucchini was  canned with
dill and vinegar and then cooked with onion and sour  cream. It looked
like translucent noodles in a creamy white sauce.  There is no way to
compare the taste to anything similar. It is very  distinctive. We had
it often and loved it.  Today, it is impossible to buy giant zucchini.
This recipe omits the  canning process for an overnite brine soaking in
the refrigerator.  You will find it easy and very good. Regards, June
Meyer. Wash and  peel zucchini. Cut ends off and slice on a grater with
large holes.  Place zucchini noodles in a bowl, add 1 heaping Tbls.
salt, 1/2 cup  of vinegar and the dill. Mix well, cover and refrigerate
overnite.  When you are ready to prepare it, transfer squash to a
cooking pot,  and add enough water to just come to the top of the
squash. Don't  drown it! Add the sliced onion, mix well and cook. You
can tell it is  done when the squash changes color and takes on a
creamy color. Pour  off the brine, but do not throw it away as you may
need some of it.  AFTER THE SQUASH IS COOKED In a small separate bowl,
put 1/2 cup of  sour cream plus 1 Tbls. flour and mix well. Add to hot
drained squash  stirring vigorously so you won't have any lumps. If it
is too thick  thin it out by adding 1 Tbls. of sour cream at a time
alternating  with the brine 1 Tbls. at a time. Then add your sugar and
pick out  the dill and serve. I hope this becomes a family favorite.
Serves 4  to 6. - If you try one of my recipes please tell me what you
think.  E-Mail me at: june4@interaccess.com  WALT Posted to EAT-L
Digest 25 November 96  Date:    Tue, 26 Nov 1996 22:50:04 -0500  From:
Walt Gray <waltgray@MNSINC.COM>

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 86
Calories From Fat: 51
Total Fat: 5.8g
Cholesterol: 15mg
Sodium: 27.2mg
Potassium: 175.3mg
Carbohydrates: 7.9g
Fiber: <1g
Sugar: 7.6g
Protein: 1.2g


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