Pan: 18 By 24-Inch Roasting Pan Temperature: 350 F. Oven

1. Saute Onions, Peppers And Celery In Butter Or Margarine Until Tender. Set Aside For Use In Step 3.

2. Add Squash To Water; Cook, Covered, In Steam-Jacketed Kettle Or Stock Pot About 5 Minutes Or Until Just Tender.

3. Add Sugar, Salt And Pepper To Squash. Add Sauteed Vegetables; Mix Lightly.

4. Cook, Covered, About 5 Minutes, Or Until Just Heated Through, Stirring Occasionally.

Chopped Onions; 7 Oz Fresh, Sweet Peppers A.P. Will Yield 6 Oz Chopped Peppers; And 8 Oz Fresh Celery A.P. Will Yield 6 Oz Chopped Celery.

Dehydrated Onions And 1 Oz (3/4 Cup) Dehydrated Green Peppers May Be Used. See Recipe No. A-11.

24 Lb Sliced Summer Squash. Any Variety Of Summer Squash May Be Used. Do Not Peel Squash.

For Fresh Squash.