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Cheddar-Squash Puff Recipe |
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Ingredients 2 pounds zucchini or yellow crookneck squash 1 cup dairy sour cream 2 beaten egg yolks 2 tbsp all-purpose flour 2 stiff-beaten egg whites 1 1/2 cups shredded cheddar cheese 4 slices bacon, crisp-cooked, drained, and crumbled 1/4 cup fine dry bread crumbs 1 tbsp butter or margarine, melted Oven 350o
Method Thinly slice unpeeled squash to make 6 cups. Cook as directed in cooking vegetables; drain well. Thoroughly combine sour cream, egg yolks, and flour; fold in the beaten egg whites.
In a 12x7 1/2x2-inch baking dish layer half each of the squash, egg mixture, and cheese; sprinkle with all of the bacon. Repeat layers of remaining squash, egg mixture, and cheese. Combine bread crumbs and butter; sprinkle over all. Bake, uncovered, in a 350o oven for 20 to 25 minutes. Makes 8 to 10 servings.
Per 1/8 serving: 10 g carbohydrates, 239 calories, 18 g fat, 11 g Protein, 258 mg sodium
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