| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy, Eggs |
Italian |
Not, Sent |
10 |
Servings |
INGREDIENTS
| 1 |
tb |
Vegetable oil |
| 1 |
ts |
Dried Italian seasoning |
| 2 |
|
Cloves garlic, minced |
| 5 |
|
Plum tomatoes, cut in 1/4" slices |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Pepper |
| 1 |
c |
All-purpose flour |
| 1 |
c |
Yellow cornmeal |
| 3 |
tb |
Sugar |
| 1 |
tb |
Baking powder |
| 1 |
ts |
Garlic-pepper seasoning |
| 1/2 |
ts |
Chili powder |
| 1/4 |
c |
Fresh onion, minced |
| 1/2 |
c |
Grated sharp cheddar cheese |
| 1 |
c |
Skim milk |
| 3 |
tb |
Ketchup |
| 2 |
tb |
Vegetable oil |
| 2 |
lg |
Egg whites, lightly beaten |
INSTRUCTIONS
Preheat oven to 400°. Heat 1 tbsp oil in a 9-inch cast iron skillet over
medium heat. Add Italian seasoning and garlic; saute 1 minute. Arrange
tomato slices in a circular pattern in skillet. Sprinkle with salt and
pepper. Reduce heat to low.
Combine flour and next 7 ingredients (flour through cheese) in a large
bowl. Add milk, ketchup, 2 tbsp oil, and egg whites, stirring until moist.
Pour batter into skillet. Bake at 400° for 30 minutes or until a wooden
pick inserted in center comes out clean. Place a plate upside down on top
of skillet, and invert onto plate.
NOTES : Per serving: Cals - 196 - 30%ff Fat - 6.5g
Recipe by: Cooking Light - March 1997 Posted to MC-Recipe Digest V1 #602 by
The Taillons <taillon@access.mountain.net> on May 08, 1997
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