| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
|
Vegetables |
7 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Zucchini |
| 1 1/2 |
lb |
Summer squash |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 1/8 |
ts |
Garlic salt |
| 1/4 |
c |
Butter |
| 3 |
tb |
Fine dry bread crumbs |
| 3 |
tb |
Grated parmesan cheese |
INSTRUCTIONS
Cut both kinds of squash into 1/2-inch pieces. Put in bottom of
slow-cooking pot. Sprinkle with salt, pepper, and garlic salt. Dot with
butter; sprinkle with crumbs and cheese. Cover and cook on low for 6 to 7
hours or until tender.
Recipe By :
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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