Pimento-Cheese Spoon Bread with Roasted Summer Squash

Pimento-Cheese Spoon Bread with Roasted Summer Squash Ingredients

1 c Water	1 tb Sugar
1/2 c Yellow cornmeal	Roasted Summer Squash
1/2 c 1% low-fat milk	Vegetable cooking spray
2 oz Shredded extra-sharp cheddar	ROASTED SUMMER SQUASH
1/4 c Grated fresh onion	2 c Thinly sliced yellow squash
1/4 ts Salt	1/2 ts Vegetable oil
1/8 ts Ground red pepper	1/4 ts Paprika
1/8 ts Black pepper	1/8 ts Salt
2 Cloves garlic; minced	1/8 ts Garlic powder
2 oz Diced pimento; (1 jar)	1/8 ts Ground red pepper
3 Egg whites; at room	Vegetable cooking spray

Instructions for Pimento-Cheese Spoon Bread with Roasted Summer Squash

Combine water and cornmeal in a medium saucepan; stir well. Bring to a boil, and cook 1 minute, stirring frequently. Remove from heat; stir in milk and next 7 ingredients (milk through pimento). Set cornmeal mixture aside. Beat the egg whites at high speed of a mixer until foamy. Add sugar, beating until stiff peaks form. Gently stir one-fourth of egg white mixture into the cornmeal mixture; gently fold in the remaining egg white mixture. Fold in the Roasted Summer Squash. Spoon mixture into a 1-1/2-quart casserole dish coated with cooking spray. Bake at 375 degrees for 50 minutes or until set. Yield: 4 servings. INSTRUCTIONS FOR Roasted Summer Squash, Page 80. Combine first 6 ingredients in a large zip-top heavy-duty plastic bag; seal bag, and shake to coat squash. Place squash on a baking sheet coated with cooking spray. Bake at 450 degrees for 20 minutes, turning after 10 minutes. Yield: 2 cups. NOTES : Prepare the Roasted Summer Squash first. Recipe by: Cooking Light, Jul/Aug 1995, page 80 Posted to Bakery-Shoppe Digest by louiseh on Apr 05, 1998

Main Ingredient: GrainsCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Cheddar	Cornmeal	Egg	Garlic
Milk	Onion	Paprika	Pimento
Salt	Squash	Sugar	Vegetable oil

Breads Broccoli Corn Sugar Garlic Onion Milk Grains

for flavor and categorization

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