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    2 lbs. small zucchini
    1 cup rice, uncooked
    1 lb. ground lamb
    1 tablespoon melted butter
    1 teaspoon salt
    1/4 teaspoon cinnamon
    1/4 teaspoon black pepper
    1/2 teaspoon allspice
    1 (16 oz.) can chopped tomatoes
    1/2 cup tomato sauce
    hot water
    salt and pepper
    3 garlic cloves, coarsely chopped

  Wash squash, cut off stem tips and, using corer, hollow out. Be
 careful not to break squash. Set aside. Mix rice, meat, butter and
 spices together. Stuff mixture loosely into squash - do not pack
 too tightly or the squash will burst as the rice expands during
 cooking. Arrange stuffed squash in a sauce pan. Add tomatoes,
 tomato sauce, salt and pepper. Add enough hot water to cover, bring
 to a boil, then reduce to medium low heat and cook for 25 minutes,
 until squash is tender. When almost done, sprinkle garlic over the
 squash and simmer a few minutes longer.