Name: Pimento-Cheese Spoon Bread with Roasted Summer Squash
Ingredients: 1 c Water; 1/2 c Yellow cornmeal; 1/2 c 1% low-fat milk; 2 oz Shredded extra-sharp cheddar cheese; (1/2 cup); 1/4 c Grated fresh onion; 1/4 ts Salt; 1/8 ts Ground red pepper; 1/8 ts Black pepper; 2 Cloves garlic; minced; 2 oz Diced pimento; (1 jar) drained; 3 Egg whites; at room temperature; 1 tb Sugar; Roasted Summer Squash; Vegetable cooking spray; 2 c Thinly sliced yellow squash; 1/2 ts Vegetable oil; 1/4 ts Paprika; 1/8 ts Salt; 1/8 ts Garlic powder; 1/8 ts Ground red pepper; Vegetable cooking spray

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs, Vegetables		Breads	4	Servings

INGREDIENTS

1	c	Water
1/2	c	Yellow cornmeal
1/2	c	1% low-fat milk
2	oz	Shredded extra-sharp cheddar cheese; (1/2 cup)
1/4	c	Grated fresh onion
1/4	ts	Salt
1/8	ts	Ground red pepper
1/8	ts	Black pepper
2		Cloves garlic; minced
2	oz	Diced pimento; (1 jar) drained
3		Egg whites; at room temperature
1	tb	Sugar
		Roasted Summer Squash
		Vegetable cooking spray
2	c	Thinly sliced yellow squash
1/2	ts	Vegetable oil
1/4	ts	Paprika
1/8	ts	Salt
1/8	ts	Garlic powder
1/8	ts	Ground red pepper
		Vegetable cooking spray

INSTRUCTIONS

ROASTED SUMMER SQUASH
Combine water and cornmeal in a medium saucepan; stir well. Bring to a
boil, and cook 1 minute, stirring frequently. Remove from heat; stir in
milk and next 7 ingredients (milk through pimento). Set cornmeal mixture
aside.
Beat the egg whites at high speed of a mixer until foamy. Add sugar,
beating until stiff peaks form. Gently stir one-fourth of egg white mixture
into the cornmeal mixture; gently fold in the remaining egg white mixture.
Fold in the Roasted Summer Squash.
Spoon mixture into a 1-1/2-quart casserole dish coated with cooking spray.
Bake at 375 degrees for 50 minutes or until set. Yield: 4 servings.
INSTRUCTIONS FOR Roasted Summer Squash, Page 80. Combine first 6
ingredients in a large zip-top heavy-duty plastic bag; seal bag, and shake
to coat squash.
Place squash on a baking sheet coated with cooking spray. Bake at 450
degrees for 20 minutes, turning after 10 minutes. Yield: 2 cups.
NOTES : Prepare the Roasted Summer Squash first. Recipe by: Cooking Light,
Jul/Aug 1995, page 80
Posted to Bakery-Shoppe Digest by louiseh <louiseh@earthlink.net> on Apr
05, 1998

A Message from our Provider:

“Some minds are like concrete, thy’re roughly mixed up and permanently set.”