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MealMaster - Ansicht
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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 4 x ca. 450 g | Zucchini or yellow summer squash, sliced about 1/4 inch thick |
| 1 Tasse | water |
| 3/4 Tasse | Onion chopped |
| 10 Milliliter | Garlic, or 2, finely chopped |
| 1/3 Tasse | margarine or butter |
| 1/3 Tasse | flour |
| 1/8 Teelöffel | pepper |
| 2 1/2 Tasse | milk |
| 2 Esslöffel | Beef or chicken-flavor instant bouillon or 6 bouillon cubes [I have sometimes substituted 1 1/2 teaspoons salt when serving to religious vegetarians] |
| 1 Teelöffel | Oregano leaves |
| 1 1/2 Tasse | Cheddar cheese, shredded (6 oz.) |
| 1 Dose | French fried onions (3 oz.) [I leave these out] |
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Preheat oven to 350 degrees (F). In large sauce pan or Dutch oven, cook squash in water, covered, 8 minutes or until tender [it takes more than 8 minutes!]. Drain well. In medium saucepan, cook onions and garlic in margarine until tender; stir in flour and pepper. Gradually stir in milk, than bouillon and oregano; cook and stir until thickened. Remove from heat; stir in 3/4 cup cheese until melted. In large bowl, combine squash and sauce [I save a bowl by mixing sauce and squash In the baking dish!]. Turn into greased 3-quart shallow baking dish (13 x 9-inch). Bake 25 minutes or until bubbly. Remove from oven; top with remaining cheese and onions. Bake 3 minutes longer or until cheese melts. Let stand 10 minutes before serving. Refrigerate leftovers.
From old newspaper clipping. Tested, enjoyed and typed by Joan MacDiarmid.
29, 99
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