Stuffed squash #1
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | smalls | Squash |
| 2 | tablespoons | Finely chopped onion |
| 1 | tablespoon | Chopped parsley |
| 2 | tablespoons | Butter |
| 1 | cup | Squash pulp; seeds & skin, finely chopped |
| 3 | tablespoons | Bread crumbs |
| 1 | Hard-boiled egg; chopped fine | |
| 1 | teaspoon | Chopped pimento |
| Salt & pepper to taste | ||
Directions
Cook unpeeled squash in boiling, salted water until tender. Cool. Cut hole in top & dig centers out with teaspoon, being careful not to break squash as they are fragile. Saute onion & parsley in butter until onion is yellow & soft. Add squash pulp, 2 Tbs bread crumbs, egg & pimento. Mix & season to taste. Fill cavities of the squash. Sprinkle with 1 Tbs bread crumbs, buttered. (To butter bread crumbs, melt butter, add bread crumbs & cook until foamy.) Place on buttered tray & bake at 350 for 20 minutes or until the crumbs are brown & sizzling. Serves 6.
MRS. FRED SCHATZ
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, .
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