Recipe - Squash And Peanut Balls

2 cup Winter squash; cooked
Pureed
1 teaspoon White sweet miso
One fourth cup Peanut butter chunky
1 cup Whole wheat pastry flour
One half cup Flour
One half cup Peanuts, skinless
Chopped
Oil for deep frying
SOY SAUCE DIP
One fourth cup Soy sauce low sodium
Juice squeezed from 1 tsp.
Grated fresh ginger
One fourth cup water

Combine squahs puree, miso , peanut butter, pastry flour and peanuts.

Flour hands and form 1" balls. Dough will be soft, so handle gently.

Flatten and dredge balls in flour.

Pour 2" to 3" oil into a deep fryer or heavy skilelt and heat to 350
degrees. Fry 4 to 5 balls at a time for 2 to 3 minutes or until crisp.
Drain on absorbent paper.

Serve hot with soy sauce dip.

To make soy sauce dip:

Mix together soy sauce and water.

Wash ginger and remove any dry ends or decaying spots, but do not peel.
Grate on a fine sharp grater. To make ginger juice, squeeze grated pieces
in a garlic press. Stir juice into sauce.

Per serving: 282 cal; 13 g prot; 227 mg sodl; 30 g carb; 15 g fat; 0 mg
chol; 44 mg calcium Vegetarian Gourmet, Autumn 92/MM by DEEANNE

Recipe By :

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