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Yellow Squash Recipe
Author: T. Riggs (11/12/97)
This method of preparing the squash came from Mamie (her last name now
escapes me, it's been 10 years!), my grandfather's nurse. I never really
cared too much for squash; but I love it fixed this way!

In a heavy saucepan with a tight fitting lid, melt some butter or
margarine (anywhere from 1/4 cup to 1/2 cup, depending on how much squash
you've got, and on how decadent you're feeling, and whether your diet can
take it.) Slice 1 or 2 onions *thinly* (again this is to taste, and
depends on how much squash you're preparing and the size of the onions.)
Cut the squash crosswise into slices about 1/4 inch thick. Put the
onions in the saucepan, then put the squash on top on the onions. Cover
tightly and cook over low heat until everything is tender (usually takes
30 minutes or so.)

Tracy Riggs
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