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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 t Salt
1/8 t Ground red pepper
1/8 t Black pepper
2 Cloves garlic, minced
2 oz Diced pimento, 1 jar
drained
3 Egg whites, at room
temperature
1 T Sugar
Roasted Summer Squash
Vegetable cooking spray
2 c Thinly sliced yellow squash
1/2 t Vegetable oil
1/4 t Paprika
1/8 t Salt
1/8 t Garlic powder

INSTRUCTIONS

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:

“You can fool yourself. You can never fool God”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 293
Calories From Fat: 121
Total Fat: 13.8g
Cholesterol: 38.6mg
Sodium: 951.9mg
Potassium: 233.2mg
Carbohydrates: 20.6g
Fiber: 1.7g
Sugar: 6.1g
Protein: 21.7g


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