Squash Cakes With Bell Pepper Sauce

Your pastors will be consistently “afflicted,” as 2 Corinthians 4:8 declares. Their personal life will be scrutinized. Their labor will be relentless. Their family will be tested. Their freedoms in Christ will be limited. Their decisions will be questioned. If it goes well all the glory to God. Yet if it doesn’t, it is the pastor’s fault. As Paul said, they will be afflicted in “every way.” Changing churches or careers will seem like the greener pasture. Yet pastors must remember that God is sovereign and because He is in control, they are not, as the verse say, “crushed.” As one pastor said, “Squeezed, but not squashed.”

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Eggs		Vegetables	6	Servings

INGREDIENTS

2 1/2	c	Cooked spaghetti squash
1/3	c	Chopped green onions
2	T	All-purpose flour
1/2	t	Salt
1/4	t	Dried dillweed
1/8	t	Pepper
1		Egg white, lightly beaten
		Vegetable cooking spray
2	t	Vegetable oil, divided
		Vegetable cooking spray
2 3/4	c	Chopped red bell pepper
1/4	c	Chopped green onions
1		Clove garlic, minced
1/4	c	Water
2	T	No-salt-added tomato paste
1/8	t	Salt
1/8	t	Pepper

INSTRUCTIONS

Combine squash and green onions; toss well. Combine flour and next 3
ingredients; sprinkle over squash mixture, and toss well. Add egg
white; stir well.  Coat a large nonstick skillet with cooking spray,
and add 1 teaspoon  vegetable oil; place over medium heat until hot.
Spoon about 1/3 cup  of the squash mixture per cake into skillet,
spreading into 3-inch  rounds. Cook 4 minutes on each side or until
browned; repeat the  procedure with the remaining teaspoon vegetable
oil and squash  mixture. Yield: 6 servings (serving size: 1 cake and
about 3  tablespoons sauce).  INSTRUCTIONS FOR RED BELL PEPPER SAUCE:
Coat a large nonstick skillet  with cooking spray; place over
medium-high heat until hot. Add bell  pepper, green onions, and garlic;
saute 7 minutes or until  crisp-tender. Add water and remaining
ingredients; cook 1 minute.  Spoon sauce into food processor, and
process for 20 seconds or until  chunking. Yield: 1-1/4 cups (serving
size: about 3 tablespoons).  Per serving: 57 Calories; 2g Fat (28%
calories from fat); 2g Protein;  9g Carbohydrate; 0mg Cholesterol;
243mg Sodium  Serving Ideas : Serve with Red Bell Pepper Sauce.  Recipe
by: Cooking Light, October 1994, page 134  Posted to MC-Recipe Digest
V1 #412 by igor@digex.net on Jan 28, 1997.

A Message from our Provider:

“Don’t miss life’s best. Find God.”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 67 Calories From Fat: 19 Total Fat: 2.1g Cholesterol: 0mg Sodium: 462.4mg Potassium: 263.3mg Carbohydrates: 10.7g Fiber: 2.4g Sugar: 4.3g Protein: 2.2g