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Squash Medley Recipe

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This recipe for Squash Medley, by , is from The Vold Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Janice Vold
Added: Saturday, March 1, 2008


4 medium yellow summer squash, sliced
3 medium tomatoes (1 lb.) peeled, seeded, and chopped
1 1/2 c. shredded American cheese (6 oz.)
6 slices bacon, crisp cooked, cooled, and crumbled
1/3 c. chopped green pepper
1/3 c. chopped onion
2 tbsp. flour
1/3 c. fine dry bread crumbs
1 tbsp. butter or margarine, melted

Cook the squash in a small amount of boiling water about 3 min. or just until squash is tender. Drain well; set aside.
In a medium bowl stir together the tomatoes, cheese, bacon, green pepper, onion and flour.
In a 1 1/2 qt. casserole layer half of the squash and half of the tomato mixture. Repeat layers. In a small bowl combine the bread crumbs and melted butter or margarine; sprinkle over the top of the tomato mixture Bake uncovered in a 375 oven about 35 min. or until heated through and bubbly. Let stand 10 min. before serving.




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