Title: Sauteed Squash - JC
Categories: Side Squash Jewish
Yield: 4 Servings
| 1 | lb | Squash (small green variety) |
| 1/8 | ts | Salt |
| 3 | tb | Fine cracker crumbs or matzo meal |
| 3 | tb | Shortening; hot, melted |
| 3 | tb | Sugar |
| 1 | pn | Cinnamon |
Cut into 1/4-inch thick rounds (unpared squash) or lengthwise into
1/4-inch thick slices. Sprinkle with salt very lightly and roll each piece
in crumbs or matzo meal. Saute in hot melted shortening on both sides of
slices till tender and lightly browned. Sprinkle with sugar and cinnamon
as cooked slices are removed from pan to baking dish. Return to hot frying
pan and cover till serving time or heat in moderate oven 5 to 10 minutes.
This dish is frequently served cold. Serves 4. _Jewish Cookery_, Leah H.
Leonard, 1949. Crown. ISBN 0-517-09758-3. Typos by Jeff Pruett.