Sheldon -
wrote in message ...


>How did you cook that 8 qt pot of zukes and yellow crook necks and what
>will
>you do with them?

==

Slowly simmered with a chicken bouilion cube, a couple ounces butter
and herbs; dill/parsley, black pepper, a little sprinkle granulated
garlic and can't rush it. After an hour it all shrinks down to fill
half the pot, zukes are mainly water. Don't over cook or it'll
all be mush. Start with the lid on but then remove the lid so liquid
can evaporate. Do NOT boil.

==

How do you serve them? ie with what? Is it a side veg?


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