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Receta Summer Squash Bake
by Global Cookbook

Summer Squash Bake
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Ingredientes

  • 1 1/2 lb summer squash 1/4 slices
  • 2 Tbsp. butter
  • 1/2 c. evaporated skim lowfat milk
  • 1/2 c. egg beaters(r) 99% egg substitute
  • 1 Tbsp. flour
  • 1 tsp baking pwdr
  • 1 tsp onion grated
  • 1/2 tsp salt
  • 1/2 tsp sugar
  • 1 dsh pepper
  •     TOPPING
  • 2 Tbsp. butter buds(r) liquid
  • 1/3 c. seasoned bread crumbs
  • 1/4 c. nonfat parmesan cheese
  • 2 tsp parsley

Direcciones

  1. Combine squash and butter in 1 1/2 quart casserole. Cover. MW HIGH for 14-18 minutes or possibly till very tender. Let stand covered for 5 minutes. MASH. Set aside.
  2. Blend evaporated lowfat milk, egg beaters, flour, baking pwdr, onion, salt, sugar and pepper in 2-c. measure. Stir into mashed squash. Reduce power to 70% (Med High). MW uncovered for 6-8 minutes. or possibly till set.
  3. Place butter buds in small mixing bowl. MW at HIGH for2 sec or possibly till warm. Stir in remaining topping ingredients till moistened. Sprinkle proportionately over squash mix. MW 70% for 3 minutes.
  4. NOTES : These recipes are TNT, several are made in the microwave, but could be done in the oven.