June Meyer's Auth Hungarian Zucchini Squash with Dill (Tokfo

Title:
June Meyer's Auth Hungarian Zucchini Squash with Dill (Tokfo

Yield:
4 - 6

Categories:
Hungary,
Vegetables




Ingredients:





     6    Zucchini squash (6-8"


          -long or about


          -2 1/2 lbs.)


     1 tb Heaping of salt


   1/2 c  Good white vinegar


          Few sprigs of fresh dill


     1    Onion, 2" diameter,sliced





-------------------------AFTER
THE SQUASH IS COOKED-------------------------


   1/2 c  Sour cream


     1 tb Heaping  Flour


 1 3/4 tb Sugar





 Summer meant zucchini squash canning season. Zucchini grown as big as a


 small watermelon. Bunches of fresh dill would be hanging in the summer


 kitchen waiting to be stuffed into the canning jars along with the noodled


 zucchini and vinegar. I never knew what fresh zucchini tasted like until I


 was a grown women. Our zucchini was always pickled with dill to see us


 through the winter months. Remember, I am talking about 50 years ago. The


 only way we served zucchini was canned with dill and vinegar and then


 cooked with onion and sour cream. It looked like translucent noodles in a


 creamy white sauce. There is no way to compare the taste to anything


 similar. It is very distinctive. We had it often and loved it.


 


 Today, it is impossible to buy giant zucchini. This recipe omits the


 canning process for an overnite brine soaking in the refrigerator. You will


 find it easy and very good. Regards, June Meyer. Wash and peel zucchini.


 Cut ends off and slice on a grater with large holes. Place zucchini noodles


 in a bowl, add 1 heaping Tbls. salt, 1/2 cup of vinegar and the dill. Mix


 well, cover and refrigerate overnite. When you are ready to prepare it,


 transfer squash to a cooking pot, and add enough water to just come to the


 top of the squash. Don't drown it! Add the sliced onion, mix well and cook.


 You can tell it is done when the squash changes color and takes on a creamy


 color. Pour off the brine, but do not throw it away as you may need some of


 it.


 


 AFTER THE SQUASH IS COOKED In a small separate bowl, put 1/2 cup of sour


 cream plus 1 Tbls. flour and mix well. Add to hot drained squash stirring


 vigorously so you won't have any lumps. If it is too thick thin it out by


 adding 1 Tbls. of sour cream at a time alternating with the brine 1 Tbls.


 at a time. Then add your sugar and pick out the dill and serve. I hope this


 becomes a family favorite. Serves 4 to 6. -


       If you try one of my recipes please tell me what you think.


                   E-Mail me at: june4@interaccess.com


 


 WALT


 Posted to EAT-L Digest 25 November 96


 


 Date:    Tue, 26 Nov 1996 22:50:04 -0500


 


 From:    Walt Gray