Hi Becky, It is good to see you back on the list. My wife Debbie, and I are both on the list and enjoy reading people's messages and sharing and learning from each other. Bill Deatherage
Sent from my iPad > On Jul 9, 2014, at 1:20 PM, Debbra Piening via Cookinginthedark > <[email protected]> wrote: > > Nice to have you back, Becky. That recipe looks really good! > > -----Original Message----- > From: Cookinginthedark [mailto:[email protected]] On > Behalf Of rebecca manners via Cookinginthedark > Sent: Wednesday, July 09, 2014 11:17 AM > To: [email protected] > Subject: [CnD] hi from an old/new member > > Hi everyone. > > For those of you who don’t know me from before, my name is Becky Manners. I > am from Georgia. > > I am excited to be back on this list. > > I have been cooking since I was a teenager and am still learning. I like > collecting and trying new recipes. > > To keep this message on topic, here is a recipe I am going to try for supper > tonight. > > > Source: > > Taste of Home Best of Comfort Food Diet Cookbook > > Original Recipe: > > “Grandma’s stuffed yellow squash” > > PREP: 25 MIN. * BAKE: 25 MIN. > MAKES: 2 SERVINGS > > 1 medium yellow summer squash > > ¼ cup egg substitute > > 2 tablespoons finely chopped onion > > ¼ teaspoon salt > > teaspoon pepper > > 2 slices bread, toasted and diced > > 1. Place squash in a large saucepan; cover with water. Bring to a boil; cover > and cook for 7-9 minutes or until crisp-tender. Drain. > > 2. When cool enough to handle, cut squash in half lengthwise; scoop out and > reserve pulp, leaving a -in. shell. Invert shells on paper towel. > > 3. In a small bowl, combine the egg substitute, onion, salt and pepper. Stir > in toasted bread cubes and squash pulp. Spoon into squash shells. > > 4. Place in an 8-in. square baking dish coated with cooking spray. Cover and > bake at 375° for 20 minutes. Uncover; bake 5-10 minutes longer or until > lightly browned. > > PER SERVING ½ squash equals 103 cal., 1 g fat (trace sat. fat), trace chol., > 490 mg sodium, 18 g carb., 3 g fiber, 6 g pro. Diabetic Exchanges : 1 starch, > 1 vegetable. > > > My adaptations: > > I am doubling the recipe so that it will serve four. I am using sliced squash > instead of stuffing whole ones and am thinking of adding shredded cheese to > the top of the dish for at least part of the baking process. I am also using > real eggs in place of the egg substitute. > > Happy cooking, > > Becky > _______________________________________________ > Cookinginthedark mailing list > [email protected] > http://acbradio.org/mailman/listinfo/cookinginthedark > > _______________________________________________ > Cookinginthedark mailing list > [email protected] > http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
