Recipe - Freezing Summer Squash

1 pound To 1One fourth lb; Makes 1 pint

1. Choose young, tender squash.

2. Wash, cut off the ends, and slice the squash One half 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 MMRecipes Digest V3 #295

Date: Sun, 27 Oct 1996 07:36:32 0600

From: netdir@cyberspc.mb.ca (S.Pickell)