Summer Squash In Sour Cream Recipe
Ingredients
| Summer squash | 2 1/2 Pound | |
| Boiling salted water | ||
| Butter | 1/4 Cup (16 tbs) | |
| Onion | 1 Small, thinly sliced | |
| Dill seed | 1 Teaspoon, crushed | |
| Salt | To Taste | |
| Ground pepper | 1 To taste | |
| Sour cream | 1/2 Cup (16 tbs) | |
| Cider vinegar | 1 Teaspoon | |
| 1/4 cup minced fresh dillweed or parsley | ||
Directions
Cut the squash into crosswise 1/4-inch slices.
Cook in boiling salted water to cover in a covered saucepan for 3 minutes and drain thoroughly.
Pat dry with paper towels.
Heat the butter and cook the onion in it until soft.
Add the dill seed, salt and pepper and cook for 1 more minute.
Add the squash and cook over medium heat for 3 minutes or until tender but still crisp.
Remove from the heat and stir in the remaining ingredients.
Toss with 2 forks and serve immediately.
Cook in boiling salted water to cover in a covered saucepan for 3 minutes and drain thoroughly.
Pat dry with paper towels.
Heat the butter and cook the onion in it until soft.
Add the dill seed, salt and pepper and cook for 1 more minute.
Add the squash and cook over medium heat for 3 minutes or until tender but still crisp.
Remove from the heat and stir in the remaining ingredients.
Toss with 2 forks and serve immediately.
Chef
