1/2 cup milk
1 cup water
1 onion, finely sliced
2 (15 ounce) cans yellow squash, drained
1 (8 ounce) can sliced mushrooms, drained
1 (8 ounce) can diced tomatoes with green chile peppers
1 (8 ounce) can whole kernel corn, drained
1 (10 ounce) can sliced mushrooms, drained
1 teaspoon chopped fresh parsley
2 tablespoons butter
salt and pepper to taste
In a medium saucepan, mix milk, water, onion, browned onions, carrots, mushrooms, tomatoes, chilis, parsley, butter and salt and pepper. Bring the mixture to a boil, stirring constantly, and reduce heat to medium. Cover and allow to simmer for approximately 30 minutes. Remove from heat and let stand for 10 minutes to collect the liquid.
Place the packed egg yolk in a small saucepan and cover with water. Bring to a boil, stirring constantly, and cook 4 minutes, until thickened and set. Drain, set aside, and spoon yolks into the pan.
Bake uncovered in a 350 degree F (175 degree C) oven for 25 to 30 minutes in the preheated oven. Remove breads while continuing to bake uncovered, and cool before cutting into squares.
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