CATEGORY |
CUISINE |
TAG |
YIELD |
Vegetables, Dairy |
|
Vegetables |
7 |
Servings |
INGREDIENTS
9 |
|
Summer squash |
|
|
Water |
1 |
ts |
Salt |
1/4 |
c |
Butter |
2 |
c |
Herb-seasoned croutons |
1/2 |
c |
Grated parmesan cheese |
INSTRUCTIONS
Cut squash into 1/4-inch thick crosswise slices. Cover with water in
slow-cooking pot. Add salt. Cover and cook on low for 3 to 4 hours or
until tender. Drain. Meanwhile, melt butter in small skillet. Stir in
croutons; heat until lightly browned. Add cheese. Sprinkle over
well-drained squash.
Recipe By :
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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