Ingredients

1 lb. yellow summer squash or zucchini, thinly sliced
1 medium yellow onion, halved and thinly sliced
3/4 C. sour cream
1 Tbsp. flour
2 Tbsp. milk
1/2 tsp. dried dill weed
1/4 tsp. salt
dash cayenne pepper

Cooking Instructions

In a large saucepan, bring 1/2″ water to a boil over high heat. Add the squash and onion. Lower the heat and simmer, covered for 3 to 5 minutes or until the squash is crisp-tender. Drain. Meanwhile, in a small saucepan, stir together the sour cream and flour. Stir in the milk, dill weed, salt, and cayenne pepper. Cook and stir over low heat until heated through (do not boil). Pour over the vegetables; stir until mixed. Serves 4.

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)