| Crook Neck Squash and Fresh Tomatoes March 2008 |
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3 yellow squash, sliced into 1/2-inch rounds 1/2-cup water 1-stick margarine salt and pepper to taste 2 red ripe tomatoes, quartered and sliced into 1/4-inch pieces |
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Simmer the squash in a large pot with lid on (medium high heat) in the water and margarine until tender -- about ten minutes or so. Add the seasonings and the tomatoes. Lower the heat of medium low heat, return the lid to the pot and cook for another 10 minutes or so. Serve with a spoon that has holes in it so excess juice won’t flood your plate. Delicious.
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Susana in Louisiana |
