Summer Squash Medley in Creamy Herb Sauce
1 3/4 cups regular soy milk* (not low
fat) or evaporated skim milk
2 TBS corn starch
1 TBS lemon juice
1/2 lb fresh mushrooms, sliced (optional)
3 crookneck squash or zucchini (or
both) sliced in rounds
1 onion, sliced in rings
1 - 2 cloves garlic, minced
1/4 tsp lite salt
2 TBS liquid Butter Buds**
1 TBS chopped fresh chives
1 TBS chopped fresh parsley
2 TBS chopped fresh basil
1 TBS fresh thyme leaves
Stir-fry mushrooms, crookneck squash/zucchini,
onion, garlic, salt and herbs in Butter Buds
over medium-high heat for 10 minutes until
squash is crisp-tender.
Do not over cook.
While vegetables are cooking, heat all but
1/4 cup milk over medium heat.
Add the cornstarch to the 1/4 cup milk to make
a slurry. Add slurry and lemon juice to heated
milk and stir until thickened.
Mix with sauteed vegetables and toss lightly.
(If vegetable mix is very watery, drain
some of the liquid off before adding
the white sauce.)
Serves 8.
Serving size: about 3/4 cup.
Calories 64
Fat, gm 1
Cholesterol, mg 0
Sodium, mg 66
* Used in nutrient analysis.
** 2 tsp. powder Butter Buds mixed with 2 Tbsp. hot water.
Recipe Source: Susan Lewis, MPH, RD, Cardiac Dietitian, Loma Linda University
Medical Center
--
_______________________________________________
Get your free email from www.doramail.com with 30 Megs of disk space in
webhosting and e-mail storage!
Powered by Outblaze
Yahoo! Groups Links
<*> To visit your group on the web, go to:
http://groups.yahoo.com/group/HERB-RECIPE/
<*> To unsubscribe from this group, send an email to:
[EMAIL PROTECTED]
<*> Your use of Yahoo! Groups is subject to:
http://docs.yahoo.com/info/terms/
