Squash And Rice

Recipe Ingredients

3 lbs	1362g / 48oz	Yellow squash
1 teaspoon	5ml	Salt
1 tablespoon	15ml	Rice
2 teaspoons	10ml	Sugar
3 tablespoons	45ml	Butter
1/2 cup	118ml	Light cream

Recipe Instructions

Peel the squash and slice it very thin. Cook the squash in a saucepan over low heat until the liquid from the squash covers the bottom of the pan. Add the salt and rice. Cover loosely and cook over low heat 50 minutes. Watch carefully while cooking and add a little water if necessary. Mash the squash and stir in the sugar, butter and cream. Taste for seasoning. Serves 6.

Source:
THE ART OF JEWISH COOKING by Jennie Grossinger - Published by Bantam Books, Inc. (c) 1958

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