| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Eggs |
|
Vegetable |
6 |
Servings |
INGREDIENTS
| 12 |
sm |
Squash |
| 2 |
tb |
Finely chopped onion |
| 1 |
tb |
Chopped parsley |
| 2 |
tb |
Butter |
| 1 |
c |
Squash pulp; seeds & skin, finely chopped |
| 3 |
tb |
Bread crumbs |
| 1 |
|
Hard-boiled egg; chopped fine |
| 1 |
ts |
Chopped pimento |
|
|
Salt & pepper to taste |
INSTRUCTIONS
Cook unpeeled squash in boiling, salted water until tender. Cool. Cut hole
in top & dig centers out with teaspoon, being careful not to break squash
as they are fragile. Saute onion & parsley in butter until onion is yellow
& soft. Add squash pulp, 2 Tbs bread crumbs, egg & pimento. Mix & season to
taste. Fill cavities of the squash. Sprinkle with 1 Tbs bread crumbs,
buttered. (To butter bread crumbs, melt butter, add bread crumbs & cook
until foamy.) Place on buttered tray & bake at 350 for 20 minutes or until
the crumbs are brown & sizzling. Serves 6.
MRS. FRED SCHATZ
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West
Helena, AR 72390. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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