| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Side dishes, Vegetables |
1 |
Servings |
INGREDIENTS
| 1 |
ts |
To 1 T |
|
|
More tastes better |
|
|
But if fat is a big issue — |
|
|
Use less |
| 2 |
|
To3 lbs |
| 1/4 |
|
" coins |
|
cn |
Do with pattypans too |
| 1 |
|
Onion — minced fine |
| 1 |
|
Bell pepper — chopped |
| 3 |
|
To4 cloves |
| 1 |
ts |
Coarse black pepper OR — |
|
|
Lawry's Pepper mix |
| 1/4 |
ts |
Ground nutmeg |
|
|
Salt — to taste |
|
|
Extra virgin olive oil — |
|
|
Yellow summer squash — in |
|
|
Garlic — smashed |
INSTRUCTIONS
In a heavy pan with tight-fitting lid, spread oil over bottom. Add squash,
then onion, then bell pepper. Sprinkle pepper, nutmeg and salt over all.
Cover tightly and place over low heat. Check in 15 minutes. Onions should
be transparent and squash tender. If not, cover and cook five more
minutes. Squash will make its own sauce. If too thin, can thicken slightly
with cornstarch. The squash will be a little more cooked than is a la mode
these days, but this always disappears when I serve it. I suppose that you
could totally eliminate the oil, but the olive oil flavor is sooo good.
Recipe By : Rosilyn
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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