Grandma Camomile's Summer Squash

Summer squash - my faves are yellow, yellow crookneck and
patty pan - enough to nearly fill the saucepan you choose to
use, sliced 1/4 to 1/2 inch thick.

1/2 med onion (for 2 quart saucepan), white or yellow,
sliced to same thickness as squash.

1-4 garlic cloves (depends on how much garlic you want or
think you can get away with), sliced.

1/2 cup butter (or margarine if you must) if using a 2 quart
saucepan, sliced or chunked into approx 1/2 teaspoon portions.

Salt and pepper to taste.

Optional: red pepper flakes.

Start by filling the saucepan about 1/4 full with the sliced
squash. Grandma and I slice it into the pot and eyeball it.
Scatter about 1/4 of the sliced onion and garlic over the
layer and dot with about 1/4 of the butter or margarine then
shake a bit of salt and pepper (and pepper flakes if using)
over it and repeat until the pot is nearly full and all the
goodies have been used. Cover tightly with a snug fitting
lid, turn the burner on to med/ med low heat and cook for 30
to 40 minutes. Try, very hard NOT to lift the lid and watch
the heat carefully. If using gas the heat may creep up.

Notes: A heavy saucepan works best but I have been
successful with lighter weight pans. Also, adjust the
quantities and flavor additions as you see fit. This tends
to be an intimidating dish for some since NO water is added
and personal taste dictates the quantities of seasoning
(herbs are a good addition) to use. Oh, and for a real
homey touch, bacon (a slice or two) or fat back it quite
tasty.

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