Recipe of the Week: Squash Medley, by Rick G.


  • 8 unpeeled summer squash (about 1lb)
  • 1/2 tsp salt
  • 2 small tomatoes, peeled and chopped
  • 1/2 small green pepper, chopped
  • 1/4 cup sliced green onions
  • 1 cup chicken bouillon
  • 4 slices of bacon, cooked and crumbled
  • 1/4 cup fine dry bread crumbs


  1. Thinly slice the squash and sprinkle with salt.
  2. In a Crock-Pot, arrange alternate layers of squash with tomatoes, green pepper, and onions.
  3. Pour bouillon over all.
  4. Top with bacon, then bread crumbs.
  5. Cover pot and cook on low for 4 to 6 hours.

Makes 5 to 6 servings.

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