| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats | Vegetables | 5 | Servings | |
INGREDIENTS
| 8 | Summer squash — unpeeled | |
| 1/2 | ts | Salt |
| 2 | sm | Tomatoes — peeled and |
| Chopped | ||
| 1/2 | sm | Green pepper — chopped |
| 1/4 | c | Green onions — sliced |
| 1 | c | Chicken bouillon |
| 4 | sl | Bacon — cooked and |
| Crumbled | ||
| 1/4 | c | Fine dry break crumbs |
INSTRUCTIONS
Thinly slice squash; sprinkle with salt. In slow-cooking pot, arrange alternate layers of squash with tomatoes, green pepper, and onions. Pour bouillor over. Top with bacon, then bread crumbs. Cover pot and cook on low for 4 to 6 hours. Recipe By : File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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