Cookin: Matilda's Summer Squash

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* Exported from MasterCook Mac *

 

Matilda's Summer Squash

 

Recipe By : Cookin' Southern Vegetarian Style, Ann Jackson p18

Serving Size : 1 Preparation Time :0:00

Categories : Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 yellow summer squash -- about 1 1/2 lbs

2 red or yellow onions

3 large red tomatoes -- to 4

few dots of soy margarine

1 teaspoon dried basil

salt -- to taste

parmesan cheese -- to taste

1/2 cup bread crumbs -- to 1 cup

 

Also in Heart of the Home, Ann Jackson (1995)

 

Slice the vegetable into thin rounds, and layer in a 9x13 casserole

dish, sprinkling the tomato layer with the basil and salt. Dot the

squash layer with the margarine. If you ever eat Parmesan cheese, now

is the time. Just sprinkle some on when you do the margarine.

 

Preheat the oven to 350F. Continue layering until the ingredients are

use up. make the last layer one of bread crumbs and dots of soy

margarine. Bake for about an hour or until the squash is tender.

 

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Per serving (excluding unknown items): 224 Calories; 4g Fat (15%

calories from fat); 7g Protein; 41g Carbohydrate; 0mg Cholesterol;

465mg Sodium

Food Exchanges: 2 1/2 Starch/Bread; 1/2 Fat

 

NOTES : This is my favorite vegetable recipe. The colors are

wonderful and the onions get so sweet you won't believe it. You can

pile this up a little bit when you're layering it, as the tomatoes

and squash will shrink considerably.

 

If you can't get homegrown, red-ripe tomatoes and have to settle for

supermarket tomatoes, let them sit in the window for a couple of days

to ripen up a bit.

 

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