Recipe - Squash Foo Yong With Dried Tomato Sauce

EGG FOO YONG PATTIES
6 Egg whites
1 Egg yolk
1 One half cup Spaghetti squash; cooked
One half cup Broccoli; finely chopped
1/3 cup Carrot; shredded
One half cup Red bell pepper; chopped
1 tablespoon Chopped basil
1 tablespoon Chopped dill
One fourth teaspoon Fresh ground black pepper

SUN DRIED TOMATO SAUCE
3 ounce Sundried tomatoes
2 cup Chopped tomatoes
One half cup Knorr's vegetable stock
1 Green onion; chopped
1 Garlic clove; quartered

Rehydrate sundried tomatoes in boiling water for ten minutes.

In a medium bowl, beat egg whites and yolk until frothy. Add the cooked
spghetti squash, broccoli, carrot, red pepper, herbs and pepper. Set aside.

Place all the sauce ingredients in a blender or food processor. Cover and
process until pureed. Spoon into saucepan; warm over low heat until heated
through.

Spray a nonstick skillet with cooking spray. Drop batter, One fourth cup at a
time, into skillet. Cook over medium heat until browned; turn and cook
until set. Place on a heated platter and keep warm until all are cooked.
Serve topped with sauce.
Posted to MCRecipe Digest V1 #200

Date: Mon, 12 Aug 1996 23:13:49 0400

From: ADAMSFMLE@aol.com