SQUASH NEW ORLEANS 2 acorn squash 2 slices bread, crusts removed 2 strips bacon, crisply cooked and diced 2 tablespoons butter 1 medium onion, minced 2 eggs, well beaten 2 tablespoons buttered crumbs dash of parsley and paprika
In a skillet, sauté bacon. Drain away half the fat. Chop bacon and set it aside. Split squash into quarters and boiling in salted water until tender (20-30 minutes). Remove skin and mash. Soak bread in water enough to cover for a few minutes; squeeze moisture out. Melt the butter in the skillet with the bacon and lightly sauté the onion and garlic. Return bacon to the pan when onion is translucent; add the bread, mashed squash, and eggs. Butter an ovenproof casserole dish and spread squash mixture evenly in dish. Sprinkle buttered bread crumbs, a dash of paprika and a pinch of parsley. Bake at 400°F for 20-25 minutes, or until top is browned. Serves 4. Enjoy. --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
