Squash In Orange Cream Sauce
|Yellow squash||1 Pound|
|Zucchini squash||1 Pound|
|Frozen orange juice concentrate||2 Tablespoon, thawed, undiluted|
|Melted butter||2 Tablespoon|
|Commercial sour cream||1 Cup (16 tbs)|
|All purpose flour||2 Tablespoon|
|Chopped chives||1 Teaspoon|
Scrub squash thoroughly; cut slice from stem and blossom ends.
Do not pare.
Cut squash into thin slices.
Place in small amount of boiling salted water; cover and cook about 10 minutes.
To prepare sauce, stir orange juice concentrate into melted butter and heat until warm.
Combine sour cream and flour, and stir into sauce.
Heat do not boil.