1. Choose young, tender squash.
2. Wash, cut off the ends, and slice the squash 1/2 inch thick.
3. Blanch 3 minutes. Cool; drain well.
4. Tray freeze or pack into containers. Seal, label, and freeze.
5. Cook frozen summer squash about 10 minutes.
Source: Vegetable Gardening Encyclopedia Typos by Dorothy Flatman 1995 Posted to MM-Recipes Digest V3 #295
Date: Sun, 27 Oct 1996 07:36:32 -0600
From: netdir@cyberspc.mb.ca (S.Pickell)
|
|
