Boiled Summer Squash& Other Simple Variations

* Exported from MasterCook *

Boiled Summer Squash & Other Simple Variations

Recipe By : http://www.geocities.com/NapaValley/Vineyard/3207/
Serving Size : 4 Preparation Time :0:00
Categories : Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds summer squash -- prepared for cooking
1 teaspoon salt
1/2 cup boiling water
1/8 teaspoon pepper
3 tablespoons butter or margarine

Place squash in a large saucepan, add salt adn water, cover and boil
until crisp tender - 7 - 10 minutes for slices or cubes, 15 - 20 minutes
for halves, 25 - 30 for whole squash. Drain well, return to pan, and
warm, uncoverd, shaking pan occasionally, 2 - 3 minutes to drive off
moisture. Season with pepper and butter adn serve.

To steam: Place prepared squash in a steamer over boiling water, cover,
and steam, using times above as a guide. Remove from steamer and season
with salt, pepper and butter.

To Parboil for Use in other recipes: Boil or steam as directed,
reducing cooking time to 4 minutes for slice or cubes, 10 for halves, 15
- 20 minutes for whole squash. Omit seasonings.

To serve cold: Slice or cube; boil and drain as directed. Chill in ice
water, drain, mix with Vinaigrette, and chill until ready to serve.

Squash and Carrots: Combine equal amounts sliced boiled carrots and
squash. Season as directed, then stir in 1 teaspoon minced fresh mint
or basil.
Squash and Scallions: Cook 4 - 6 minced scallions with squash and
season as directed.
Source: The New Doubleday Cookbook.

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