| 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
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