|1 pounds||To 1-1/4 lb; Makes 1 pint|
1. Choose young, tender squash. 2. Wash, cut off the ends, and slice the squash ½ 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 Submitted By DOROTHY FLATMAN On 10-03-95
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