"There is no sight on earth more appealing than the sight of a woman making dinner for someone she loves."--Thomas Wolfe

Stewed Squash Recipe

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Stewed Squash image
Raymond "Coy Boy" Smith

 

This recipe for Stewed Squash, by , is from THE SMITH FAMILY COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Monica Gladwell Cain
Added: Sunday, November 30, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 lbs. medium sized yellow squash, sliced thinly
1 large valdalia onion, chopped coarsely
1 tbsp. Better than Bouillon - Ham Base
Salt and pepper
1 tbsp. light olive oil

Directions:
Directions:
In large skillet, heat olive oil. Add chopped onions, saute 2 to 3 minutes, add squash, 1 tbsp. ham base, salt, pepper, and just enough water to wet veggies. Cook to desired tenderness. I usually add extra black pepper to my squash.

Personal Notes:
Personal Notes:
I can remember as a small child running around Granny Arzel's house. One day she cooked squash for Uncle Raymond. Of course, us kids were grossed out. Squash? Yuck! Uncle Raymond just laughed at us and said, "I'd rather have Mama's squash than Strawberry Shortcake!" At the time we were horrified, but now I am in total agreement with him.

 

 

 

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