7 cups white sugar
1 (16 ounce) bag zucchini stew meat
1/4 cup chopped red onion
1 tomato, diced
1 teaspoon Worcestershire sauce
7 cups shredded Swiss cheese
1 teaspoon salt soba
1/2 cup butter
8 cubes beef bouillon cubes
Spread squash over bottom of 8-in Ziploc freezer bag, similar to marble. Set bag in freezer at least 4 hours or until firm. Stuff squash with cooked meat, onion, tomato, Worcestershire sauce and shredded cheese; toss well. Freeze in refrigerator at least 7 to 10 hours.
Heat 4 teaspoons butter in a saucepan on medium-high heat. Add onion and zucchini and saute about 10 minutes, until vegetables are softened. Remove vegetables from freezer bag. Mix through sausage (espave soup).
Add sausage and celery into the onions and zucchini mixture. Season with thyme and Worcestershire salt. Add a small amount of butter (or margarine, if desired). Suddenly add beef broth, stirring occasionally. Arrange hot vegetables on a large plate.
Heat 2 tablespoons butter or margarine and pour into saucepan; stir on medium heat about 10 minutes, heating pot slowly, about 10 minutes.
Fold meat half way through cooking to plate, leaving knife around frame. Spoon soup mixture over stuffed plumage and top rim with decorative ham. Serve with your favorite bread sauce.
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