Summer Squash In Sour Cream
|Summer squash||2 1⁄2 Pound (Crookneck, Cymlings, Etc.)|
|Boiling salted water||2 Cup (32 tbs) (Adjust Quantity As Required)|
|Butter||1⁄4 Cup (4 tbs)|
|Onion||1 Small, thinly sliced|
|Dill seed||1 Teaspoon, crushed|
|Freshly ground pepper||To Taste|
|Sour cream||1⁄2 Cup (8 tbs)|
|Cider vinegar||1 Teaspoon|
|Minced dill weed/Parsley||1⁄4 Cup (4 tbs)|
Cut the squash into crosswise 1/4-inch slices.
Cook in boiling salted water to cover in a covered saucepan for 3 minutes and drain thoroughly.
Pat dry with paper towels.
Heat the butter and cook the onion in it until soft.
Add the dill seed, salt and pepper and cook for 1 more minute.
Add the squash and cook over medium heat for 3 minutes or until tender but still crisp.
Remove from the heat and stir in the remaining ingredients.
Toss with 2 forks and serve immediately.