| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy, Eggs |
|
Vegetables |
6 |
Servings |
INGREDIENTS
| 1 |
tb |
Reduced-calorie margarine |
| 1/2 |
c |
Sliced green onions |
| 2 1/4 |
c |
1% low-fat milk |
| 4 |
ts |
Sugar |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Ground red pepper |
| 6 1/3 |
tb |
All-purpose flour |
| 2 |
|
Eggs, lightly beaten |
| 3 |
|
Egg whites, lightly beaten |
| 3 1/2 |
c |
Corn cut from cob, (7 ears) |
|
|
Vegetable cooking spray |
INSTRUCTIONS
Melt margarine in a saucepan over medium heat. Add green onions; saute 1
minute. Add milk and next 3 ingredients; cook 3 minutes or until hot. (Do
not boil.) Remove from heat, and set aside.
Combine flour and eggs in a bowl; beat at medium speed of an electric mixer
until well blended. Gradually stir in 1/2 cup hot milk mixture; gradually
stir in remaining hot milk mixture. Stir in corn; pour into a shallow
2-quart casserole coated with cooking spray.
Bake at 350 deg for 1 hour and 20 minutes or until a knife inserted near
center comes out clean. Yield: 6 servings (serving size: 1 cup).
Per serving: 162 Calories; 4g Fat (21% calories from fat); 9g Protein; 24g
Carbohydrate; 64mg Cholesterol; 301mg Sodium
Recipe by: Cooking Light, July/Aug 1993, page 70
Posted to MC-Recipe Digest V1 #412 by igor@digex.net on Jan 28, 1997.
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