| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats |
|
Vegetable |
4 |
Servings |
INGREDIENTS
| 4 |
|
Summer squash (rather large) |
| 4 |
|
Tomatoes |
| 4 |
sl |
Bacon |
| 1/2 |
lb |
Lean ground beef |
| 4 |
tb |
Chopped onion |
| 1 |
c |
Raw rice |
|
|
Salt; pepper & sweet basil to taste |
INSTRUCTIONS
Cut slices off side of squash; scoop out seeds. Sprinkle inside with salt
and parboil for 10 minutes. Mince and reserve slice of squash. Cut slice
from top of tomato -- scoop out interior. Mince and reserve interior. Cook
rice: Add to two cups boiling, salted water. Cover, reduce heat to simmer
and cook for 20 minutes. Mince bacon and fry in skillet until almost crisp.
Remove from skillet. Add beef to bacon grease and stir-fry until meat is
just gray-colored. Add onion and reserved minced squash; cook until
translucent (not brown). Remove from heat. Add bacon and minced tomato.
Season with salt, pepper and sweet basil. Stir gently and add rice. Taste
and adjust seasonings. Fill squash and tomatoes. Bake in a covered pan 30
minutes at 350 degrees. Serve one squash and one tomato per person. If
there is extra rice filling, freeze and serve as a side dish at a later
time.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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