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Ingredientes
- 1 lb To 1-1/4 lb, Makes 1 pint
Direcciones
- 1. Choose young, tender squash.
- 2. Wash, cut off the ends, and slice the squash 1/2 inch thick.
- 3. Blanch 3 min. Cold; drain well.
- 4. Tray freeze or possibly pack into containers. Seal, label, and freeze.
- 5. Cook frzn summer squash about 10 min.
