"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

Dilly Squash Recipe

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This recipe for Dilly Squash, by , is from The Springer Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jessica Mauch
Added: Saturday, April 29, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. yellow summer squash
2 tbsp. butter
1 tbsp. fresh snipped parsley
1/4 tsp. dill weed (greenery) snipped fine
1/4 tsp. salt
Dash onion powder

Directions:
Directions:
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.

Number Of Servings:
Number Of Servings:
4-6

 

 

 

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