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Pattypan Squash in Chive Butter
squash, salt, and water in a 3-quart covered saucepan. Bring to a boil.
Reduce heat to medium. Cook approx. 3 minutes until tender. Pour off
water. Add butter and chives. Simmer on low heat for 2 minutes. Serve in
quarts tiny pattypan squash (no larger than 2" across)
1 t. salt
1 c. water
1/4 c. butter
1/4 c. chopped fresh or 1/8 c. dried chives
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The recipe above appears in:
Groff's newly revised and illustrated
Country Goodness Cookbook is a virtual cornucopia of family recipes and
home-spun anecdotes. This 326 page soft-cover edition has seasonal
menus, common sense cooking, and microwave ideas. As an added bonus this
book is autographed by the author.
Betty Groff's Country Goodness Cookbook
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