Summer Squash In Sour Cream - cooking recipe

Ingredients

2 lb. summer squash
1/4 c. butter
1 small onion, thinly sliced
1 tsp. dill seed, crushed
salt
pepper
1/2 c. sour cram
1 tsp. cider vinegar
1/4 c. dill weed or parsley, minced

Preparation

Cut squash into 1/4 inch crosswise slices.
Cook in boiling water for 3 minutes and drain (dry).
Heat butter and cook onion until soft.
Add the dill seed, salt and pepper.
Cook 1 minute. Add squash and cook for 3 minutes.
Remove from heat and stir in the rest of the ingredients.
Serve.
Serves 4 to 6.