*  Exported from  MasterCook  *

              Boiled Summer Squash & Other Simple Variations

Recipe By     : http://www.geocities.com/NapaValley/Vineyard/3207/
Serving Size  : 4    Preparation Time :0:00
Categories    : Vegetables

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      pounds        summer squash -- prepared for cooking
   1      teaspoon      salt
     1/2  cup           boiling water
     1/8  teaspoon      pepper
   3      tablespoons   butter or margarine

Place squash in a large saucepan, add salt and water, cover and boil
until crisp tender - 7 - 10 minutes for slices or cubes, 15 - 20 minutes
for halves, 25 - 30 for whole squash.  Drain well, return to pan, and
warm, uncoverd, shaking pan occasionally, 2 - 3 minutes to drive off
moisture.  Season with pepper and butter and serve.  

To steam:  Place prepared squash in a steamer over boiling water, cover,
and steam, using times above as a guide.  Remove from steamer and season
with salt, pepper and butter.

To Parboil for Use in other recipes:  Boil or steam as directed,
reducing cooking time to 4 minutes for slice or cubes, 10 for halves, 15
- 20 minutes for whole squash.  Omit seasonings.

To serve cold:  Slice or cube; boil and drain as directed.  Chill in ice
water, drain, mix with Vinaigrette, and chill until ready to serve. 

Squash and Carrots:  Combine equal amounts sliced boiled carrots and
squash.  Season as directed, then stir in 1 teaspoon minced fresh mint
or basil.

Squash and Scallions:  Cook 4 - 6 minced scallions with squash and
season as directed.

Source: The New Doubleday Cookbook.

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