| 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
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Nutrition (calculated from recipe ingredients)
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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