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Show Baked Stuffed Marrow 1 BY BERTHA E. SHAPLEIGH Cajoking Authority for NEA Service and Columbia University. Instead of having squash or th? vegetable which is very much like. vegetable marrow, boiled, try stufting and baking as follows: 1 small marrow or turban squash, 2 cups bread crumbs. 1 2 cup i cooked, chopped meat, 3 tablespoons fat (butter or bacon), 2 iabl3spoons' chopped onion. 2 lablespcons salt; a little pepper, 1-8 teaspoon thyme, cups tomato Bauci . H Cut the top from the squash, or cut the marrow iu halves length-wise length-wise Parboil for lo minutes Remove irom water, scoop out the In-' Bide, and discard seeds, and place in a dripping pan. Sprinkle the in-j j side with salt, and stuff, l'or the stuffing, fry the onion in the fat, add crumbs meal, the solid pieces of the part removed after parboiling. Sea-son Sea-son with the salt, pepper and thyme. After the marrow is sniffed, hake it until it i3 sou, about 30 or 10 1 minutes The top may be sprinkled with grated cheese before baking, f For the sauce, any of the concentrated tomato soups may be used, diluted to make the light consistency, end seasoned to taste. (Cut this out and pastf It In your cook book) t I |