2 sm. squid or 1 lg.
1/2 c. cooked rice
2 tbsp. butter
1 med. onion, diced
1 tbsp. tomato puree or tomato sauce
1/4 tsp. salt
Shake of pepper
1/2 c. finely chopped raw tentacles

SAUCE:

1 clove garlic, crushed
2 sm. onions, sliced
6 sm. tomatoes, skinned and quartered
4-5 mushrooms, sliced
1/2 c. water
1/2 tsp. brown sugar
1/4 c. white wine
1 tbsp. tomato puree or sauce
Salt and pepper

Prepare each squid by removing the gut but leave the hoods uncut (as in Golden Circles recipe) skin hood and tentacles. Lightly score the outside of the hoods with a sharp knife.

Make stuffing. Fry onion in the butter and then add chopped squid, rice, tomato puree and seasonings. Fill each hood no more than 3/4 full with stuffing, sew up the open end. Now place in a casserole.

Combine all the sauce ingredients, pour around the squid, cover casserole with lid or foil. Bake at 350 degrees for 3/4 to 1 hour. Flesh will be milky white but still firm. The sauce may be thickened with 1 tablespoon corn flour, if desired.

To serve, slice the squid crosswise, accompany with the sauce and rice. For a change, try cutting the squid into bite-size pieces and cook in the sauce either in a casserole at 350 degrees or simmer in a heavy, covered saucepan. Serves 6-8.