| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
|
Vegetables, Londontowne |
1 |
Servings |
INGREDIENTS
|
|
Summer squash |
|
|
Cream or milk |
|
|
Bread crumbs, fine |
|
|
Yellow cheese, diced fine |
|
|
Salt & pepper |
|
|
Butter |
INSTRUCTIONS
Depending on size of squash, allow 1/2 per person. Parboil whole squash in
salted water until tender. Remove, slice in half lengthwise. Scoop out
center of squash and place in bowl an equal amount of finely diced yellow
cheese. Add a little cream or milk, salt & pepper lightly, and return to
squash shell. Top with fine bread crumbs, dot with butter, and bake until
cheese is melted.
From a book of recipes compiled by members and friends of the LONDONTOWN
PUBLIK HOUSE ASSEMBLY, EDGEWATER, MD 21037. Funds from sale of book used in
restoration and maintenance of the 17th century inn (hint, hint).
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/london13.zip
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