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| Stuffed Squash #1 Recipe |
Category: Vegetables
Rating:
N/A
Servings: 6
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Ingredients
12 small squash
2 tablespoon finely chopped onion
1 tablespoon chopped parsley
2 tablespoon butter
1 cup squash pulp; seeds & skin, finely chop
3 tablespoon bread crumbs
1 hard-boiled egg; chopped fine
1 teaspoon chopped pimento
1 salt & pepper to taste
Cooking Directions:
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 , the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
vegetables
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