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Stuffed Summer Mix Squash |
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Mixed Summer Squash is easy to stuff and makes an excellent light luncheon or impressive side dish.
Summer squash
1/2-cup ricotta cheese
1 egg
1 finely minced hot pepper
1/3-cup cheddar cheese
2 tablespoons fresh chopped chives
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| Blanch summer squash in boiling salted water briefly, until just tender. Scoop out the seeds forming a cavity. Blend together 1/2-cup ricotta cheese with 1 egg, 1 finely minced hot pepper, 1/3-cup cheddar cheese and 2 tablespoons fresh chopped chives. Stuff the squash and place in an ovenproof pan with 1/2-inch water. Bake at 350* for 20 minutes, or until slightly browned on the top.
Summer Mix Squash
A mixed packet of our special blend of bush type summer squash will give the cook plenty of options in the kitchen. A good selection of green and yellow, in a variety of shapes.
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© Recipe copyright From the Cook’s Garden by Ellen Ecker Ogden published by HarperCollins Publishers, and may not be reprinted except by permission by the author. |
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Unique bush-type Squash for small space gardens |
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Check back regularly for exciting
new recipes.
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Recipes
for Spring/Summer
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The Cooks' Garden | PO Box C5030
Warminster, PA
18974
800-457-9703 www.cooksgarden.com
Copyright 1997-2004, The Cooks Garden
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