Title: Squash Catsup
Categories: Sauce Vegetable
Yield: 2 Cups

2	md	Summer squash, peeled and seeded if necessary
1	lg	Onion, peeled
1/4	c	White vinegar
1/2	ts	Salt
3/4	c	Catsup
1/8	ts	Black pepper

Finely grate the squash and onion into a large, shallow bowl. Stir in 3 1/2 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.

TARR, Yvone Young The Squash Cookbook Wings Books New York. 1978

MM Format by John Hartman Indianapolis, IN Cro-Magnon@juno.com hartman@indy.net 20 April 1997

previous

next