Ingredients
6 to 8 medium white squash, peeled and quartered
1 lb. peeled shrimp
2 large onions, chopped
salt and pepper to taste
2 to 3 Tbsp. oil
2 cloves garlic, chopped
6 to 7 bell peppers, cut in half
Method
Sources
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
Iconic seafood seasoning — crab boil, shrimp, Bloody Mary
Grow chayote — mild squash for soups, slaw, pickles, stir-fry
Italian pasta organized by shape — which sauce belongs with which pasta
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Saute the onions and garlic in oil. Add shrimp. Cook until shrimp are pink. Add squash. Cover and cook on medium heat. Stir often. (Don't let it stick.) When stirring, smash squash when tender. When almost finished cooking, add salt and pepper to taste. Pour into a casserole dish. Put bread crumbs or cracker meal on top. Put in oven to brown. Can also be stuffed in bell peppers. Top with bread crumbs or cracker meal. Place in shallow pan of water. Brown in oven.