Stuffed Tomatoes and Squash

Stuffed Tomatoes and Squash

4 medium tomatoes

3 small summer squash

2 Tlb butter 

1small onion, finely chopped

3 stalks celery, finely chopped

1 ½ lb ground beef or 2 cups cold left over roast, finely chopped

1 ½ cups cooked rice

1 tea. salt 

½ tea. pepper

Hollow out tomatoes from stem end and fat portion of squash from the side. Save centers of scooped out vegetables and sauté in melted butter with finely chopped onion and celery. If using ground beef, add and cook until brown. (If using cold roast beef, add with cooked rice and seasoning. Toss together well and stuff vegetables generously. Place in a shallow baking dish with enough water to cover bottom of pan ½ inch. Bake 20 minutes in a preheated 350˚ oven. Makes 4 servings.