Butterfly squash on tomato rings
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | eaches | Butterfly squash (patty pan) squash, about 3 inches in diameter |
| 1 | quart | Chicken stock; boiling |
| 3 | larges | Firm. ripe tomatoes; cut in half |
| 4 | ounces | Butter |
| ¾ | cup | Soft bread crumbs |
| 3 | tablespoons | Snipped fresh chives or chopped parsley |
| Salt | ||
| Freshly ground black pepper | ||
| Sweet paprika | ||
| ¼ | teaspoon | Marjoram; crushed |
Directions
Scrub squash, leaving stems on, and place in a heavy-bottomed saucepan. Pour in chicken stock and bring to a high boil. Cover, reduce heat and simmer until tender. Drain.
Melt half the butter in a saute' pan and saute' tomatoes 2 to 3 minutes, turning once. Place tomatoes in center of a flat, round serving platter.
Melt the remaining butter in saute pan, add the add the bread crumbs and toss. Season with salt, pepper, paprika, and marjoram while continuing to toss crumbs. Spoon half the crumb mixture over tomatoes.
Remove stems from squash, drain well and place on top of the tomato halves. Sprinkle remaining crumbs over squash. If desired, heat in oven preheated to 350 F for 10 minutes and run under broiler to brown lightly.
_Classic American Cooking_ Pearl Byrd Foster, 1983 Simon & Schuster ISBN 0-671-44303-8 Typos by Jeff Pruett Submitted By JEFF PRUETT On 07-16-95