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Show Mary, Mary, Quite Contrary, How Does Your Squash Garden Grow? By Dorothy K. See For the benefit of the nursery set, ths original rhyme did not say one thing about squash, but it is very hard to imagine any kind of a vegetable garden without some variety or another. Of course, the best way to enjoy those lovely tender squash is steamed, buttered and seasoned. But, after a while, you do begin to wonder if there is any other way to prepare them and the ingenuity gets a little taxed trying to devise ways to serve squash. Zucchini, Corn and Tomatoes 2 pounds zucchini '.i cup of butter or margarine '2 cup thinly sliced onion 14 teaspoons salt dash of pepper '2 teaspoon dried oregano leaves 3 medium sized tomatoes, peeled and cut into eighths lli cups corn Scrub zucchini well with stiff vegetable brush, do not pare. Cut into '2 inch thick slices. Heat butter in large skillet and saute onion until tender. Add zucchini, salt, pepper, and oregano. Bring to boil, reduce heat, simmer covered, stiring occasionally, 15 minutes or until tender. Add tomatoes, cook uncovered un-covered five minutes more. Add corn, cook few minutes more until corn is heated. Serves 6 to 8. Summer Squash Creole 2 pounds summer squash 4 bacon slices ' 2 cup chopped green onion 2 teaspoon salt dash of pepper 2 medium tomatoes, peeled and cut into small pieces Wash squash. Cut diagonally, into '2 inch slices. Saute bacon in large skillet until crisp. Remove bacon and set aside. Saute onion in bacon drippings until tender. Add squash, salt and pepper. Cook, covered over low heat a about 15 minutes or just until squash is tender. Add tomatoes, toss to mix. Cook covered 1 minute. Turn into serving dish. Top with bacon bits. Serves 6. |
