SQUASH RONAY

One of my favorites, this recipe goes way back to my days in the Lousiville Ski Club (ancient history) and comes from friend George Ronay whose ancestry is Hungarian. I have many of his recipes in my collection of tried and true, most with a definite Hungarian influence.  He recently told me this comes from his sister and he is not certain of the origin.  Whatever, I love it and make it at least once every summer when farmers are selling all sorts of interesting squash at the markets. This serves about four.

Wash and peel 3 lbs. of summer squash or zucchini.  Remove stems and blossom ends and cut into strips not more than 1/4 inch thick.  Arrange strips in layers in a bowl, sprinkling each layer with 1 tablespoon salt.  Weight squash down with a plate and let stand a maximum of one hour. Squeeze all excess juice from squash and rinse well under running cold water.  Squash should retain just enough salt to be agreeably salty.

In a large heavy saucepan melt 2 tablespoons butter, stir in 1 1/2 tablespoons flour and gradually add 2/3 cup water, stirring until smooth.

Add squash, 2 to 3 tablespoons wine vinegar, 1 tablespoon sugar, 2 to 3 sprigs fresh dill chopped, and 1/2 teaspoon rosemary.

Cover pan and simmer over very low heat for 20 minutes.  Stir in 1/2 cup sour cream and adjust seasoning, adding more vinegar, sugar or salt to taste.  Simmer over low heat 15 minutes longer. Enjoy.