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Recipe of the Month Garden Harvest Soup ¾ c chopped onion 1 tsp minced garlic 1 tbsp olive oil 5 c vegetable broth 1-½ c baby carrots ¼ pkg (22-oz) new potato wedges 2 c fresh, or canned, drained whole kernel corn ½ c whole milk 1 c halved green beans 2 medium zucchini, sliced 1 tsp dried Italian seasoning Salt & pepper, to taste Sauté onion and garlic in oil in large saucepan over medium heat, 2 to 3 minutes. Add remaining ingredients, except salt and pepper, heat to boiling. Reduce heat and simmer, covered, until vegetables are tender, about 10 minutes. Season to taste with salt and pepper.
Butternut Soufflé 2 c cooked butternut squash, peeled, mashed 2 tbsp reduced-calorie margarine 1 tbsp plus 1 tsp firmly -packed brown sugar (or sweetener equivalent to 4 teaspoons brown sugar) ¼ tsp grated orange peel ⅛ tsp ground nutmeg ⅛ tsp ground cinnamon 2 eggs, separated ¼ tsp cream of tartar Preheat oven to 350°. In a large bowl combine squash, margarine, brown sugar, orange peel, nutmeg, and cinnamon. Beat on medium speed of an electric mixer until fluffy. Add egg yolks and beat well. In a medium, deep bowl, beat egg whites and cream of tartar on medium speed until stiff. (Be sure to wash beaters and dry them thoroughly before beating egg whites.) Fold squash mixture into egg whites, gently but thoroughly. Place mixture in q 1-quart soufflé-dish or casserole that has been sprayed with a
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