Name: Zucchini Waffles with Pimento-Cheese Sauce
Ingredients: 1 1/4 c All-purpose flour; 1 1/2 ts Baking powder; 1/4 ts Dried whole basil; 1/4 ts Baking soda; 1/4 ts Salt; 1/8 ts Coarsely ground pepper; 1 c Nonfat buttermilk; 1 c Shredded zucchini; 1/2 c No-salt-added cream-style corn; 1/3 c Sliced green onions; 2 ts Vegetable oil; 1 Egg, lightly beaten; Vegetable cooking spray; Pimento-Cheese Sauce (recipe on Page 85)

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CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy, Vegetables, Eggs		Meatless	4	Servings

INGREDIENTS

1 1/4	c	All-purpose flour
1 1/2	ts	Baking powder
1/4	ts	Dried whole basil
1/4	ts	Baking soda
1/4	ts	Salt
1/8	ts	Coarsely ground pepper
1	c	Nonfat buttermilk
1	c	Shredded zucchini
1/2	c	No-salt-added cream-style corn
1/3	c	Sliced green onions
2	ts	Vegetable oil
1		Egg, lightly beaten
		Vegetable cooking spray
		Pimento-Cheese Sauce (recipe on Page 85)

INSTRUCTIONS

Combine first 6 ingredients; stir well, and set aside. Combine buttermilk
and next 5 ingredients; add to dry ingredients, stirring just until
moistened.
Coat a waffle iron with cooking spray, and preheat. Spoon about 1/3 cup of
batter per 4-inch waffle onto hot waffle iron, spreading batter to edges.
Cook 5 to 6 minutes or until steaming stops; repeat procedure with
remaining batter. Yield: 8 (4-inch) waffles (serving size: 2 waffles and
1/4    cup sauce).
Per serving: 231 Calories; 4g Fat (16% calories from fat); 9g Protein; 41g
Carbohydrate; 46mg Cholesterol; 487mg Sodium
Serving Ideas : Serve the waffles warm with Pimento-Cheese Sauce.
Recipe by: Cooking Light, Sept 1994, page 85
Posted to MC-Recipe Digest V1 #397 by igor@digex.net on Jan 28, 1997.

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