"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Summer Squash with Mushrooms, by Judy Reynolds, is from Crandall's Ordinary ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
6 summer, crookneck or zucchini squash (any mix of squash is good) 1/2 tsp. salt 1/8 tsp. pepper 1 T. butter 1 large onion, chopped 1/2 c. Zinfandel, or other table wine 1 can tomato sauce or 2 large tomatoes, chopped 1/2 lb. fresh mushrooms, sliced
Cube the squash and combine all ingredients in large saucepan. Simmer slowly until squash is tender.
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