Summer Squash With Dill
|Summer squash||2 Pound, washed (Yellow Straight-Neck, About 4 Small, Yellow Straight-Neck)|
|Boiling water||1⁄2 Cup (8 tbs)|
|Finely chopped fresh dill||2 Teaspoon|
|Dairy sour cream||1 Cup (16 tbs)|
|Lemon juice||1 Tablespoon|
Trim ends from squash and cut squash into thin, crosswise slices.
Put into a large saucepan with water, dill, and salt.
Cover and simmer 15 minutes, or until just tender; drain.
Meanwhile, thoroughly heat remaining ingredients in the top of a double boiler over boiling water, stirring constantly.
Gently toss cooked squash with sauce.