2 to 3 lb. yellow summer squash
1 onion, chopped
Salt and pepper
2 tbsp. bacon drippings
1/2 c. Log Cabin syrup
3/4 c. water

Cut squash into thin slices, arrange in iron skillet. Arrange onion over top. Salt and pepper to taste. Add bacon drippings, syrup and water. Cook over low heat until tender. Add more water during cooking, if necessary.