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Catholic Recipe: Summer Squash with Onions

    INGREDIENTS

  • 2 pounds yellow squash or zucchini
  • 1/2 stick butter or margarine, cut into pieces
  • 1 cup chopped onion
  • salt to taste
  • Details

  • Serves: 6 to 8
  • Prep Time: N/A
  • Difficulty: N/A
  • Cost: N/A
  • For Ages: n/a
  • Origin:

This recipe goes well with the Sunday Chicken Casserole.

DIRECTIONS

Wash the squash under cold running water while rubbing your hands over the squash to remove any grit. Cut the squash into 1/2-inch slices and place in a pan or bowl of cold water. Dip the squash slices out of the water and put them in a pot with the butter, onion, and salt. Cover and cook over medium heat for 15 minutes, stirring often. Turn off the heat and let the flavor ripen for 15 minutes.

Tip: Squash needs little or no water when cooked covered.

Recipe Source: Mama Dip's Kitchen by Mildred Council, The University of North Carolina Press, 1999
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