squash medley
- Categories
- Vegetables
- Yield
- 5 Servings
| Measure | Ingredient |
|---|---|
| 8 | Summer squash -- unpeeled |
| ½ teaspoon | Salt |
| 2 smalls | Tomatoes -- peeled and |
| Chopped | |
| ½ small | Green pepper -- chopped |
| ¼ cup | Green onions -- sliced |
| 1 cup | Chicken bouillon |
| 4 slices | Bacon -- cooked and |
| Crumbled | |
| ¼ cup | Fine dry break crumbs |
Thinly slice squash; sprinkle with salt. In slow-cooking pot, arrange alternate layers of squash with tomatoes, green pepper, and onions. Pour bouillor over. Top with bacon, then bread crumbs. Cover pot and cook on low for 4 to 6 hours.
Recipe By :
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