Squash and rice
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | pounds | Yellow squash |
| 1 | teaspoon | Salt |
| 1 | tablespoon | Rice |
| 2 | teaspoons | Sugar |
| 3 | tablespoons | Butter |
| ½ | cup | Light cream |
Directions
Peel the squash and slice it very thin. Cook the squash in a saucepan over low heat until the liquid from the squash covers the bottom of the pan. Add the salt and rice. Cover loosely and cook over low heat 50 minutes. Watch carefully while cooking and add a little water if necessary. Mash the squash and stir in the sugar, butter and cream. Taste for seasoning. Serves 6. Recipe Source: THE ART OF JEWISH COOKING by Jennie Grossinger Published by Bantam Books, Inc.(c) 1958 Recipe formatted for MasterCook II by: Joe Comiskey JPMD44A on
Recipe By : Jennie Grossinger - "The Art Of Jewish
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