Skillet squash
Yield: 8 Servings
Ingredients:
- 4 sl Bacon
- 2 lb Yellow squash sliced
- 1 md Onion chopped
- 1/2 c Sour cream
- 1 1/2 ts Dried whole dillweed
- 1 ts Onion salt
- 1/4 ts Pepper
Instructions:
Cook bacon in a large skillet until crisp; remove bacon reserving 1 tablespoon drippings in skillet. Crumble bacon and set aside. Saute squash and onion in reserved drippings 6 minutes or until tender; stir in sour cream and seasonings. Spoon into serving dish; sprinkle with crumbled bacon. Recipe from Marie H. Webb in 3/92 "Southern Living". Typed by Jeff Pruett.
