Put in shallow dish and add salt 1 tablespoon salt over
2 large yellow or zuchinni squash
Let set, turning a couple times. Rinse/drain and pat dry.
Tomato mushroom sauce
1 tablespoon olive oil
1 medium onion chopped
1 red pepper
1/2 lb. mushroom
1 can crushed tomato puree (28 oz)
1 tablespoon fresh basil or 1/2 t. dried
1 tsp. oregano or 1/2 t. dried
1 tablespoon flour
salt and pepper
Heat oil, saute pepper and onion. Add mushroom, cook 5 minutes. Add flour, mix well. Stir in remaining ingredients. Bring to a boil and simmer for 20 minutes. Makes five cups.
Cheese filling
Combine and set aside
2 cup Ricotta cheese or cottage cheese
1 pkg. thawed, squeezed spinach
2 T. chpeed fresh parsley
4 oz. mozzarella cheese, thinly sliced
2 T. grated Parmesan cheese
Layer:
1/4 tomato sauce
1/3 squash mixture
1/2 cheese mixture
Repeat layers.
Bake 20 minutes. Top with mozarella and Parmesan cheeses. Bake another 25 mintues. Bake at 350 degrees.
This recipe was givenn to me by Esther Slings.
Wilma Hart
1 jalapeno, chopped
3 garlic cloves, minced
1/2-1 onion
1 green bell pepper
1 can tomato paste
1 can tomato sauce
1 can chopped tomatoes
1 pkt. chili seasoning
2 T. chili powder
1 T. crushed red pepper
3-4 cans beans* (chili, kidney, black, pinto, great northern white)
Mix all ingredients in large pot and bring to a boil. Stir and simmer until flavors have mixed.
*You may want to add more beans depending on size of the batch.
Stacy Hart-Vance
