Recipe - Vegetable: Summer Squash Garden To Table

SUMMER SQUASH

PURCHASING, STORING, SERVING

SUMMER SQUASH: Also Called; Softskinned 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 One half inch of boiling water, heat
squash to boiling. Reduce heat to low; cover; simmer halved squash 5
minutes, cut or sliced up for 3 minutes.

Source: The New Good Housekeeping Cookbook 1986 Typos by Dorothy Flatman,
1995

Posted by Michael Prothro KOOKNET
:þ Mike's Resort BBS, Fayetteville,AR,(501)5218920þ

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