| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Digest, Dec. |
1 |
Servings |
INGREDIENTS
| 2 |
c |
Cubed peeled butternut |
|
|
Squash |
| 1 |
c |
Sliced carrots |
| 1 |
c |
Sliced yellow squash |
| 2 |
c |
Cooked wheat berries |
| 2 |
tb |
Chopped scallion |
| 1 |
tb |
Soy sauce |
| 2 |
c |
Shredded non-fat (low-fat) |
|
|
Jack or Mozarella Cheese |
INSTRUCTIONS
Preheat broiler. Place the hubbard squash and carrots in a steamer over
boiling water. Cover and steam 10 minutes. Add yellow squash and steam 5
minutes more (or until all are tender). In 2qt casserole, toss vegies,
berries, scallion, and soy. Sprinkle with cheese and broil 5 minutes or
until cheese is melted and browned.
Posted by Posted by Posted by Posted by "Rob Ryerson"
<RYERSONRA@compctr.ccs.csus.edu> to the Fatfree Digest [Volume 13 Issue 8]
Dec. 8, 1994. Source - 'The Complete Whole Grain Cookbook' by Carol Gelles
FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with
permission. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using
MMCONV.
1.80á
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
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