CATEGORY	CUISINE	TAG	YIELD
Vegetables, Dairy, Eggs		Vegetables	5	Servings

INGREDIENTS

9		Pattypan squash(light green
		Summer squash)
		Water
1	ts	Salt
10	oz	Package frozen creamed peas
		Or mix veggies

INSTRUCTIONS

In slow-cooking pot, cover squash with water; add salt.  Cover and cook on
low for 6 to 7 hours or until squash is tender.  Drain.  Meanwhile, cook
peas or vegetables according to package directions.  Scoop out squash pulp
in center.  Fill with hot creamed peas or hot mixed creamed vegetables.
Recipe By     :
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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