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Sour cream pattypan

Sour Cream Pattypan

1/4 cup butter
2 tablespoons water
1 clove garlic, crushed
1/2 teaspoon dried whole basil
Salt and pepper, to taste
2 pounds pattypan squash, coarsely shredded
1 tablespoon flour
8 ounces sour cream

Combine first 5 ingredients in a skillet. Bring to a boil; reduce heat to medium. Add squash; cover and cook until tender. Add flour; stir well. Cook until hot and bubbly. Remove from heat; stir in sour cream.

Yields 6 to 8 servings.

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Featured Recipe

Strawberry Glazed Pie

INGREDIENTS

6 cups sliced fresh strawberries
2/3 cup white sugar
1 cup water
4 tablespoons strawberry flavored gelatin
4 tablespoons cornstarch
1 (9 inch) prepared graham cracker crust

DIRECTIONS

Mix together the sugar, water, gelatin and cornstarch in a medium large saucepan. Boil for one minute. Remove from heat.
Fold in the sliced strawberries, toss until well coated. Pour into the graham cracker crust.
Chill until well set. Serve topped with whipped cream.

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