Summer Squash Appetizer

Ingredients

• 2 Medium-size or 1 oversize summer squash, peeled and cut into cubes (seeds remove)
• 3 Strips bacon, diced
• 2 Medium-size onions, peeled and chopped
• 3 stalks of celery, trimmed and chopped
• 3 Tbsp each honey and catsup
• 1-½ Tsp lemon juice
• 1 Tsp salt
• 1 Tsp ground cinnamon
• Pinch each of ground cloves and marjoram

Instructions

1. Parboil the squash cubes in water to cover for 3 minutes, then drain well.
2. Sauté the bacon, onions and celery over medium heat for 5 minutes.
3. Add the squash and remaining ingredients and cook, stirring continuously, for 5 minutes more or until the mixture is thickened.
4. Refrigerate for 30 minutes.
5. Serve cold or at room temperature with crackers or toast points.