Vegetable: Summer Squash~ Supermarket To Tabl Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
SUMMER SQUASH
PURCHASING, STORING, SERVING
Directions:
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 1/2 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
Posted by Michael Prothro KOOK-NET
:
Mikes Resort BBS, Fayetteville,AR,(501)521-8920
Source from luhu.jp
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 1/2 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
Posted by Michael Prothro KOOK-NET
:
Mikes Resort BBS, Fayetteville,AR,(501)521-8920
Source from luhu.jp