Recipe - Chivey Squash Cakes

4 cup Winter squash; pureed
1 cup Flour
1 One half teaspoon Baking powder
One half teaspoon Baking soda
1 pn Salt
One fourth teaspoon Pepper
One half teaspoon Ginger
One half teaspoon Nutmeg
One fourth teaspoon Allspice
One fourth teaspoon Cayenne pepper
2 Egg whites
2 teaspoon Unsalted butter
1 One half cup Buttermilk
3 tablespoon Chives
1 tablespoon Olive oil

Combine all the dry ingredients and set aside. In large mixing bowl,
combine egg whites and squash until thoroughly mixed. Add softened butter.
Stir in 1/3 of the dry ingredients and One half cup of buttermilk. Continue
adding dry ingredients and buttermilk until it is all thoroughly mixed into
the water. Add chives. Chill batter in refrigerator for 30 minutes. Heat
oil in skillet. Form "cakes" out of squash batter and saute until evenly
browned on both sides. Serve immediately. Makes 12 cakes.

Recipe by: Low Fat * No Fat Posted to MCRecipe Digest V1 #682 by
L979@aol.com on Jul 21, 1997