INGREDIENTS

INSTRUCTIONS

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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

A Message from our Provider:

“Thankfulness to God is a recognition that God in His goodness and faithfulness has provided for us and cared for us, both physically and spiritually. It is a recognition that we are totally dependent upon Him; that all that we are and have comes from God. #Jerry Bridges”