Recipe - Pimento-Cheese Spoon Bread With Roasted Summer Squash

1 cup Water
One half cup Yellow cornmeal
One half cup 1% lowfat milk
2 ounce Shredded extrasharp cheddar
cheese; (One half cup)
One fourth cup Grated fresh onion
One fourth teaspoon Salt
1/8 teaspoon Ground red pepper
1/8 teaspoon Black pepper
2 Cloves garlic; minced
2 ounce Diced pimento; (1 jar)
drained
3 Egg whites; at room
temperature
1 tablespoon Sugar
Roasted Summer Squash
Vegetable cooking spray

ROASTED SUMMER SQUASH
2 cup Thinly cut or sliced up yellow squash
One half teaspoon Vegetable oil
One fourth teaspoon Paprika
1/8 teaspoon Salt
1/8 teaspoon Garlic powder
1/8 teaspoon Ground red pepper
Vegetable cooking spray

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 onefourth 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 11/2quart 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 ziptop heavyduty 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 BakeryShoppe Digest by louiseh louiseh@earthlink.net on Apr
05, 1998