Recipe for Squash Catsup 
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Yield:
2 cups
Ingredients:
Amount Ingredient
2 med summer squash, peeled and seeded if, necessary
1 lrg onion, peeled
1/4 cup white vinegar
1/2 tsp salt
3/4 cup catsup
Instructions:
Instructions: Finely grate the squash and onion into a large, shallow bowl. Stir in 3 1/2 tablespoons of the vinegar and the salt. Place a plate topped with a heavy jar or can directly on the vegetables. Set aside for 1 hour. Pour off any accumulated liquid, reposition the plate and the weight, and drain. Repeat this process until no loquid remains.

Mix the squash, catsup, 2 teaspoons vinegar and the pepper, spoon into a jar and refrigerate 2 days before using wherever relish is called for.

TARR, Yvone Young
Wings Books

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