Squash medley

Yield: 5 Servings

Measure Ingredient
8 \N Summer squash -- unpeeled
½ teaspoon Salt
2 smalls Tomatoes -- peeled and
\N \N Chopped
½ small Green pepper -- chopped
¼ cup Green onions -- sliced
1 cup Chicken bouillon
4 slices Bacon -- cooked and
\N \N 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.

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