CATEGORY |
CUISINE |
TAG |
YIELD |
Dairy, Eggs, Vegetables |
|
1995 |
4 |
servings |
INGREDIENTS
1 |
c |
Water |
1/2 |
c |
Yellow cornmeal |
1/2 |
c |
1% low-fat milk |
1/2 |
c |
Shredded extra-sharp cheddar cheese; (2 ounces) |
1/4 |
c |
Grated fresh onion |
1/4 |
ts |
Salt |
1/8 |
ts |
Ground red pepper |
1/8 |
ts |
Black pepper |
2 |
|
Garlic cloves; minced |
1 |
|
Jar diced pimento; drained (2-ounce) |
3 |
|
Egg whites; (at room |
|
|
; temperature) |
1 |
tb |
Sugar |
|
|
Roasted Summer Squash |
|
|
Vegetable cooking spray |
|
|
***INGREDIENTS FOR ROASTED SUMMER |
|
|
; SQUASH*** |
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
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. S: 4 servings.
Note: Prepare the Roasted Summer Squash first.
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. S: 2 cups.
Nutritional Information: CALORIES 182 (33% from fat); PROTEIN 4g; FAT 6.7g
(sat 3.4g, mono 1.8g, poly 0.8g); CARB 22g; FIBER 3.2g; CHOL 16mg; IRON
1.2mg; SODIUM 371mg; CALC 164mg
SOURCE: Cooking Light YEAR: 1995 ISSUE: Jul/Aug PAGE: 80
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