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SUMMER SQUASH: Also Called; Soft-skinned squash VARIETIES: Zucchini (green and yellow) Pattypan Yellow crookneck SEASON: All year LOOK FOR: Young squash heavy for their size, with smooth skin, no soft spots or blemishes. TO STORE: Refrigerate; use within a few days. TO PREPARE: Scrub gently using a soft brush, with running cold water. Cut a slice from each end. Do not remove seeds or skin if tender and young. Cut into the shape desired. TO COOK: In a saucepan over high heat, in 1/2 inch of boiling water, heat squash to boiling. Reduce heat to low; cover; simmer halved squash 5 minutes, sliced for 3 minutes. Source: The New Good Housekeeping Cookbook 1986 Typos by Dorothy Flatman, 1995 Posted by Michael Prothro KOOK-NET :? Mikes Resort BBS, Fayetteville,AR,(501)521-8920?
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