| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy, Eggs |
|
Vegetables |
5 |
Servings |
INGREDIENTS
| 9 |
|
Pattypan squash(light green |
|
|
Summer squash) |
|
|
Water |
| 1 |
ts |
Salt |
| 10 |
oz |
Package frozen creamed peas |
|
|
Or mix veggies |
INSTRUCTIONS
In slow-cooking pot, cover squash with water; add salt. Cover and cook on
low for 6 to 7 hours or until squash is tender. Drain. Meanwhile, cook
peas or vegetables according to package directions. Scoop out squash pulp
in center. Fill with hot creamed peas or hot mixed creamed vegetables.
Recipe By :
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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