Vegetable: summer squash, supermarket to table
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
Directions
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 ½ 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
Submitted By DOROTHY FLATMAN On 01-11-95
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