astray recipes: Squash catsup

Categories: Sauces; Vegetables
Yield: 2 Cups

Measure	Ingredient
2 mediums	Summer squash, peeled and seeded if necessary
1 large	Onion, peeled
¼ cup	White vinegar
½ teaspoon	Salt
¾ cup	Catsup
⅛ teaspoon	Black pepper
	TARR, Yvone Young
	The Squash Cookbook
	Wings Books
	New York. 1978

Finely grate the squash and onion into a large, shallow bowl. Stir in 3½ tablespoons of the vinegar and the salt. Place a plate topped with a heavy jar or can directly on the vegetables. Set aside for 1 hour. Pour off any accumulated liquid, reposition the plate and the weight, and drain. Repeat this process until no loquid remains.

Mix the squash, catsup, 2 teaspoons vinegar and the pepper, spoon into a jar and refrigerate 2 days before using wherever relish is called for.

MM Format by John Hartman Indianapolis, IN Cro-Magnon@...

hartman@...

20 April 1997

squash catsup