Yield: 8 Servings
|1 pounds||Yellow squash; cut into 1/2 inch slices|
|1 pounds||Zucchini; cut into 1/2 inch slices|
|1 medium||Onion; chopped|
|2 tablespoons||Bacon drippings|
|1 can||(8-oz) tomato sauce|
|1 can||(4-oz) chopped green chiles|
|1 cup||(1/4 pound) shredded Cheddar|
From: Patricia Moore <PCPJMOOR@...> Date: Thu, 11 Jul 1996 17:46:26 -0700 Cook squash and zucchini separately in sm amts boiling salted water 5 min, drain. Saute onion in bacon drippings until tender but not brown. Combine tomato sauce, chiles and salt, stir well. Place yellow squash in a 1½ qt deep casserole, add onion. Pour on ½ of sauce, add zucchini, pour on remaining sauce. Sprinkle with cheese and top with breadcrumbs. Bake 350 for
30 minutes or until bubbly.
EAT-L Digest 10 July 96
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .