Recipe - Chile-Coated Grilled Summer Squash And Zucchini

One fourth cup Butter or margarine
One fourth cup Flour
1 teaspoon Salt
One fourth teaspoon Black pepper
One half teaspoon Paprika
1 cup Milk
4 Eggs; separated
2 ounce Canned minced green chiles
1 cup Ground fresh corn kernels

Melt butter and blend in flour, salt, pepper and paprika. Add milk and cook
and stir until thickened. Beat egg yolks lightly, add small amount of hot
sauce, blend and return mixture to hot sauce. Cook, stirring, a few
minutes. Drain chiles and add to sauce. Stir in corn. Beat egg whites until
stiff but still moist. Fold 1/3 of egg whites into corn mixture, mixing
well. Fold in remaining egg whites lightly. Turn into ungreased 1quart
souffle dish or straightsided casserole. Place in pan of hot water and
bake at 350F about 50 minutes.

Makes 4 to 6 servings

(C) 1992 The Los Angeles Times

Recipe courtesy of: Karen Mintzias, 05 Feb 93 10:10:40

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip