Tuesday, August 5, 2014


       When it's been ''Everything" season for awhile and your getting a bit tired of all the ways you've been fixing your squash, tomatoes and peppers, try this recipe for a
Delicious different way to have those veggies you've been eating all summer. 
                                                        SQUASH MEDLEY

 8 yellow (straight neck) or zucchini squash, medium size, wash and parboil whole, about 5 minutes

Make filling while squash cools enough to handle


1 large bell pepper, chopped fine

3 medium ripe tomatoes, chopped fine

2 medium onions, chopped fine

3 slices cooked bacon or ham, diced

8 ounces shredded cheddar cheese

1 tsp. salt and 1/2 tsp. pepper

Slice squash in half lengthwise. Scoop out  center including seeds (could save in freezer for soup).
Fill squash cavities with filling and place on baking sheet.
Mix 1 and 1/2 cups fine dry bread crumbs with 4 TAB. melted
butter or margarine and sprinkle on squash filling.
Bake, uncovered, at 400 for about 20 minutes.

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