| 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.
A Message from our Provider:
“God weeps for you”