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6 | Medium-sized yellow squash |
6 Scheibe | bacon |
1 gross | Onion chopped |
1 Teelöffel | green Pepper grated |
1 | Chicken bouillon cube |
1/2 Tasse | water boiling |
1 Tasse | bread crumbs dried |
1 Teelöffel | salt |
1/2 Teelöffel | pepper |
1/2 Teelöffel | celery salt |
1/4 Tasse | butter melted |
| parmesan |
| parsley fresh |
Wash squash. Place in boiling, salted water to cover. Simmer 10-15 minutes or until tender, but still firm. Drain & cool sligtly. Trim off stems. Cut in half lengthwise & remove & reserve pulp, leaving a firm shell. Set aside. Fry bacon until crisp. Remove from pan & drain on paper towel. Crumble bacon. Drain bacon drippings, reserving 2 tablespoons in pan. Saute onion & green pepper in drippings until golden brown. Add bouillon cube to boiling water; stir until dissolved. Combine bouillon mixture, bacon, onion, green pepper, bread crumbs, salt, pepper, celery salt, butter & squash pulp; mix well. Place squash shells in a 13x9-inch baking dish. Spoon pulp mixture into shells. Sprinkle with cheese. Broil about 3 minutes or until golden brown. Serve on a bed of fresh parsley. Yields 6 servings.
Mrs. Thomas Igou
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, Ar 72390. Downloaded from Glen's Mm Recipe Archive,
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