| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Dairy |
Swiss |
, Vegetables |
4 |
servings |
INGREDIENTS
|
|
Vegetable cooking spray |
| 3 |
c |
Buttercup Squash; peeled and seeded and cut in 3/4-inch chunks |
| 2 |
c |
Russet Potatoes; peeled and cut into 3/4-inch chunks |
| 1/3 |
c |
Red onion; finely chopped |
| 1 |
tb |
Bacos® LF |
| 2 |
tb |
All-purpose flour |
| 1 |
tb |
Cornstarch |
| 1 |
tb |
Chopped fresh parsley |
| 1 |
ts |
Salt substitute |
| 1/4 |
ts |
Pepper |
| 1/3 |
ts |
Ground mace; or less nutmeg |
| 1 |
tb |
Butter buds® |
| 1 1/2 |
c |
Skim milk; divided |
| 1 |
tb |
Light olive oil; mildest flavor |
| 2 |
tb |
Lowfat ricotta cheese |
| 1/4 |
c |
Vegetable broth or skim milk; if needed |
| 1/4 |
c |
Walnut pieces; optional; toasted and crushed |
| 1 |
sl |
Cracked-wheat bread; torn |
| 1/2 |
ts |
Dried marjoram |
| 1 |
tb |
Whipped diet spread; cold |
INSTRUCTIONS
SAUCE
TOPPING
Start the meal in the microwave and finish baking in the oven.
Place half of the squash and potatoes in a sprayed 1 1/2-quart casserole
dish. Sprinkle on half the onion and all the bacos.
In a shaker jar, stir together flour, cornstarch, parsley, nu-salt, pepper,
mace or nutmeg and butterbuds. Add 1 cup of the milk; shake well to blend.
Add the olive oil and shake again. Pour half the mixture over vegetables.
Add the rest of the milk and the ricotta cheese to the shaker jar. Stir
well and then shake to combine.
Add the last of the potatoes and spash and onions to the casserole. Add the
remaining milk mixture. Cover and microwave on high for 5 to 8 minutes.
Stir then rotate the casserole. Continue cooking another 5 to 7 minutes or
until bubbly. The potatoes should be fork tender but not soft. Remove and
stir gently. Add additional liquid if the sauce is too dry: up to 1/4-cup.
Meanwhile, preheat the oven to 375F. Crumb the pieces of walnut and bread
in a blender or processor. Add marjoram and pulse to combine. Add the
chilled whipped margarine in pieces and pulse to combine. Spread the crumbs
on top of the casserole and put into the preheated oven, uncovered, for at
least 10 minutes till vegetables are tender and accompaniments are ready.
Serve hot.
Tested by Pat and Bob 10/11/98(Sun) - [Per serving Calories 230; Fat 7G
(27%cff); Cholesterol 6mg; Sodium 520mg; POTASIUM 1485MG] Excellent flavor
and beckoning aroma. While the topping was browning in the oven we prepared
the salad and the side dish. (See menu). Based on an idea from
BUTTERCUP squash resembles the kabocha; squat and sweet and orange. Skin is
usually tough and covers a thin layer of still-green pulp. Easy to remove
with a Swiss peeler (the slingshot). Excellent roasted or cut up into
savory dishes.
NOTES : MENU: Whole cranberries (canned sauce) mixed with chopped slices of
plum (peel still on) and a splash of fresh orange juice (or try raspberry
vinaigrette); spoon this on romaine lettuce leaves. Steamed or microwaved
broccoli; add Chinese pea pods during the last 3 minutes. Dessert was
served later: Frozen vanilla yogurt topped with chopped Almond Joy candy
bar, well chilled. It was one of those one nut portions we hand out at
Halloween. Mostly vegetables: but it would go well with one of those deli
rotisseri chickens.
Recipe by: Hanneman Oct 1998
Posted to EAT-LF Digest by Pat Hanneman <kitpath@earthlink.net> on Oct 11,
1998, converted by MM_Buster v2.0l.
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