| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Lebanese |
Lebanese, Main dish |
1 |
Servings |
INGREDIENTS
| 12 |
|
Koosa |
| 1 |
c |
Rice |
| 1 |
|
Can tomato sauce |
| 1 |
|
16 oz. tomatoes |
|
|
Cinnamon |
|
|
Pepper & allspice to taste |
| 1 1/2 |
lb |
Ground lamb |
| 1 |
t |
Salt |
|
|
Water |
INSTRUCTIONS
Cut stems and scoop out seeds of squash and wash. STUFFING: Mix rice,
lamb and all spices together. Stuff squash with mixture, do not pack
tightly. Arrange in pan. Add tomatoes, tomato sauce, salt and pepper
over squash. Add enough water to cover, bring to a boil; then reduce
to medium-low and cook for 25 minutes. Same stufing may be used for
green peppers and small eggplants. Posted to MM-Recipes Digest V4 #187
by Julie Bertholf <jewel1@ix.netcom.com> on Jul 19, 1997
A Message from our Provider:
“If God were an impersonal force we’d be superior to our Maker”