Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 lb Yellow squash
1 ts Salt
1 tb Rice
2 ts Sugar
3 tb Butter
1/2 c Light cream

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. Recipe Source:
THE ART OF JEWISH COOKING by Jennie Grossinger Published by Bantam
Books, Inc.(c) 1958 Recipe formatted for MasterCook II by: Joe
Comiskey JPMD44A on

Recipe By : Jennie Grossinger - "The Art Of Jewish

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