Tuesday, November 1, 2016


This is an old East Texas recipe.

8 to 10 young yellow crook-neck squash
5 or 6 green onions, chopped
1/2 cup butter
salt and black pepper

Wash the squash and cut the stems and bottoms off. Slice them into thin slices (about 1/4 inch thick).

In a skillet, brown the green onions in the butter, then add the squash plus pepper and salt to taste. Cook the squash over medium heat until it's a little brown and mushy (about 30 minutes). Stir occasionally.

Texas is a big state and the cultures, recipes, etc vary throughout the state. The deep red counties make up what is traditionally known as East Texas.

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