| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Italian |
Casserole |
8 |
Servings |
INGREDIENTS
| 1 |
lb |
Yellow squash; cut into 1/2 inch slices |
| 1 |
lb |
Zucchini; cut into 1/2 inch slices |
| 1 |
md |
Onion; chopped |
| 2 |
tb |
Bacon drippings |
| 1 |
cn |
(8-oz) tomato sauce |
| 1 |
cn |
(4-oz) chopped green chiles |
| 1 |
c |
(1/4 pound) shredded Cheddar |
|
|
Italian Breadcrumbs |
INSTRUCTIONS
From: Patricia Moore <PCPJMOOR@IHC.COM>
Date: Thu, 11 Jul 1996 17:46:26 -0700
Cook squash and zucchini separately in sm amts boiling salted water 5 min,
drain. Saute onion in bacon drippings until tender but not brown. Combine
tomato sauce, chiles and salt, stir well. Place yellow squash in a 1 1/2
qt deep casserole, add onion. Pour on 1/2 of sauce, add zucchini, pour on
remaining sauce. Sprinkle with cheese and top with breadcrumbs. Bake 350
for
30 minutes or until bubbly.
EAT-L Digest 10 July 96
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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