Recipe - Fresh Summer Squash Tomato Bake

2 md Summer squash; slice thick
2 md Tomatoes;peel,slice thick
1 small Onion; chopped OR
1 tablespoon Dried minced onion
2 cup Cheddar cheese; grated
1 pack Brown gravy mix OR
3 tablespoon Cornstarch mixed with
3 teaspoon Bullion granules
1 teaspoon Dry dill weed OR
1 Head fresh dill; minced
2 Garlic cloves; minced

Combine gravy mix, (or cornstarch/bullion) onion, dill and garlic.
NOTE: You need the sauce thickening capabilities because of the amount of
moisture created by the squash and tomatoes as they cook. Do not add extra
moisture as with prepared sauce, and make sure you bake it without covering
the baking pan in order for excess moisture to evaporate during baking.

Layer summer squash on bottom of baking dish.

Sprinkle seasoning mixture over squash.

Layer grated cheese over seasoning mixture.

Top with layer of cut or sliced up tomatoes.

Bake, uncovered at 350 degrees F for 1One half hours, or until squash is as
tender as you prefer.

Makes 4 servings (Although there were no leftovers after 3 of us got
through with it!)

Source: Dorothy Flatman's kitchen 1995
Posted to MMRecipes Digest V3 #295

Date: Sun, 27 Oct 1996 07:36:32 0600

From: netdir@cyberspc.mb.ca (S.Pickell)