| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats, Dairy | Vegetable | 6 | Servings | |
INGREDIENTS
| 6 | Medium-sized yellow squash | |
| 6 | sl | Bacon |
| 1 | lg | Onion; chopped |
| 1 | ts | Grated green pepper |
| 1 | Chicken bouillon cube | |
| 1/2 | c | Boiling water |
| 1 | c | Dry bread crumbs |
| 1 | ts | Salt |
| 1/2 | ts | Pepper |
| 1/2 | ts | Celery salt |
| 1/4 | c | Melted butter |
| Parmesan cheese | ||
| Fresh parsley |
INSTRUCTIONS
Wash squash. Place in boiling, salted water to cover. Simmer 10-15 minutes or until tender, but still firm. Drain & cool sligtly. Trim off stems. Cut in half lengthwise & remove & reserve pulp, leaving a firm shell. Set aside. Fry bacon until crisp. Remove from pan & drain on paper towel. Crumble bacon. Drain bacon drippings, reserving 2 tablespoons in pan. Saute onion & green pepper in drippings until golden brown. Add bouillon cube to boiling water; stir until dissolved. Combine bouillon mixture, bacon, onion, green pepper, bread crumbs, salt, pepper, celery salt, butter & squash pulp; mix well. Place squash shells in a 13x9-inch baking dish. Spoon pulp mixture into shells. Sprinkle with cheese. Broil about 3 minutes or until golden brown. Serve on a bed of fresh parsley. Yields 6 servings. MRS. THOMAS IGOU From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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