Summer or zucchini squash, up to 10"
2 tbsp. vinegar
1 tsp. salt
2 tsp. butter
2 tsp. snipped chives
1/2 tsp. paprika
1/4 c. sour cream
2 tsp. finely snipped dill weed or 1/2 tsp. dried dill weed

Peel and grate squash or cut into 1/4" strips. Mix with vinegar and salt, let stand 30 minutes. Drain thoroughly. Simmer squash in butter until tender but not soft, about 5 minutes. Stir in dill, chives and paprika. Stir in sour cream, do not boil. 6 to 8 servings.