"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich
This recipe for Dilly Squash, by Jessica Mauch, is from The Springer Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
Slice squash crosswise 1/4 inch thick. Melt butter in skillet. Add squash, parsley, dill weed, salt, and onion powder. Cover and cook over low heat for 8 to 10 minutes or till tender, stirring occasionally. Serve piping hot.
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