Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 summer squash -- unpeeled
1/2 teaspoon salt
2 small tomatoes -- peeled and chopped
1/2 small green pepper -- chopped
1/4 cup green onions -- sliced
1 cup chicken bouillon
4 slices bacon -- cooked and crumbled
1/4 cup fine dry break crumbs
Preparation:
Thinly slice squash; sprinkle with salt. In slow-cooking pot, arrange alternate layers of squash with tomatoes, green pepper, and onions. Pour bouillor over. Top with bacon, then bread crumbs. Cover pot and cook on low for 4 to 6 hours.
