Squash catsup

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
\N \N TARR, Yvone Young
\N \N The Squash Cookbook
\N \N Wings Books
\N \N 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@...


20 April 1997

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