| 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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