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CATEGORY CUISINE TAG YIELD
Vegetables, Grains, Eggs Vegetable 6 Servings

INGREDIENTS

12 sm Squash
2 tb Finely chopped onion
1 tb Chopped parsley
2 tb Butter
1 c Squash pulp; seeds & skin, finely chopped
3 tb Bread crumbs
1 Hard-boiled egg; chopped fine
1 ts Chopped pimento
Salt & pepper to taste

INSTRUCTIONS

Cook unpeeled squash in boiling, salted water until tender. Cool. Cut hole
in top & dig centers out with teaspoon, being careful not to break squash
as they are fragile. Saute onion & parsley in butter until onion is yellow
& soft. Add squash pulp, 2 Tbs bread crumbs, egg & pimento. Mix & season to
taste. Fill cavities of the squash. Sprinkle with 1 Tbs bread crumbs,
buttered. (To butter bread crumbs, melt butter, add bread crumbs & cook
until foamy.) Place on buttered tray & bake at 350 for 20 minutes or until
the crumbs are brown & sizzling. Serves 6.
MRS. FRED SCHATZ
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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