"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste
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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