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Ingredients
- 1 yellow crookneck squash
- 6 slices bacon
- 1 egg, beaten
- 1 Tbsp. water
- 1 c. crushed corn flakes
- salt and pepper
- 2 tomatoes
Method
- Slice squash 3/4-inch thick; pare.
- Fry bacon until crisp, then remove from pan and keep warm.
- Dip squash into egg mixed with water, then into crushed corn flakes.
- (Crumbs will do as well.)
- Brown in hot fat; turn, season with salt and pepper and cook until tender.
- Remove to a hot platter and fry the tomato slices which have been dipped in flour.
- Top the squash with tomato slices and crisp bacon.
- Serves 6.
