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1 dozen medium-sized green or yellow squash 1 cup rice 1 1/2 lbs. coarsely ground lamb or beef 1 Tbsp. salt 2 small cans tomato sauce Pepper, cinnamon and allspice to taste Water Wash squash and cut off stems. *Scoop out insides of each squash, leaving a 1/4 to 1/2 inch shell and rinse out the cavity. (Reserve insides of squash and see Infaraki or Squash Pattie recipe in Vegetable section for use.) Mix rice, meat, one can tomato sauce and spices together. Fill squash with stuffing mixture. Do not pack tightly. Arrange in sauce pan. Add 1 can tomato sauce, salt and pepper. Add enough water to cover. Bring to boil, then reduce to medium low heat and cook for 25 minutes. Serves: 4-6. *Note: Tool for scooping out squash available at Middle-Eastern stores or use potato peeler. VARIATIONS: The same stuffing may be used for green tomatoes, green peppers and small unpeeled eggplants which have scooped out centers. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |