Title: Sweet 'n' Sour Squash Medley
Categories: Vegetable
Yield: 6 Servings
| 1 | c | Firmly Packed Brown Sugar |
| 1 | ts | Mustard Seeds |
| 1 | | Stick Cinnamon |
| 4 | | Whole Cloves |
| 1 | c | White Wine Vinegar |
| 3 | | Lemon Slices |
| 1 | md | Tomato Cut Into Wedges |
| 1 | md | Pattypan Squash, Sliced |
| | | Horizontally & Cut Into |
| | | Wedges |
| 1/4 | lb | Green Beans, Cut Into |
| | | 1 in. Pieces |
| 1 | sm | Zucchini Sliced |
| 1 | sm | Yellow Squash, Halved |
| | | Lengthwise & Sliced |
| 1 | | Green Onion Chopped |
Combine Brown Sugar, Mustard Seeds, Cinnamon, Cloves, Vinegar & Lemon
Slices in A Medium Nonaluminum Saucepan. Bring To A Boil; Reduce Heat &
Simmer 5 Min. Add Remaining Ingredients & Simmer An Additional 2 Min.
Remove From Heat; Cover & Let Cool To Room Temperature. Remove Whole Spices
& Lemon; Drain. Serve Immediately OR Store in An Airtight Container in The
Refrigerator.
(Fat 0.1. Chol. O.)