1 long, narrow summer squash
1 lb. ground meat
Salt and pepper to taste
1 sm. onion, grated
2 tsp. minced parsley
1 c. cooked rice
1/4 tsp. crushed marjoram
1 egg, slightly beaten
Canned tomatoes or 1 can tomato soup, diluted with 1/2 c. milk
Salt
2 tsp. sugar
1 tbsp. grated onion
3 strips bacon

Take summer squash, wash and peel carefully, cut off ends. Remove center with spoon, by scooping out enough pulp to leave a 1 inch rind without breaking through. Then fill the cavity with: ground beef, salt and pepper, small grated onion, parsley, rice, marjoram and egg.

Into a GREASED roaster place a layer of canned tomatoes or tomato soup. Add salt, 2 teaspoons sugar, 1 tablespoon grated onion and mix. Place the filled squash on this bedding. Lay bacons over the top. Place in 350 degree oven for 30 minutes. Cover and low temperature to 325 degrees until tender.