-
bobbie posted an update 7 years, 11 months ago
Cheesy Squash sweetpuff australia
1/2 cup of dairy sour cream
1 pound of yellow straightneck squash, sliced 1/4 inch thick (4 cups)
1 tablespoon of-purpose flour
1 beaten egg yolk
1/8 teaspoon of pepper
1/4 teaspoon of onion salt
1 egg white
3/4 cup of shredded cheddar cheese
1 teaspoon of butter or margarine, melted
2 tablespoons of seasoned fine dry bread crumbs
Within a medium saucepan cook yellow straightneck squash, covered, in a modest amount of boiling water for approximately 3 to a few minutes or till tender. Drain well. Spread evenly into an 8 x 1, 1/2-inch round baking dish.
Combine onion salt, egg yolk, sour cream, pepper and flour within a bowl. Stir in cheese. Within a bowl beat egg white till stiff peaks form (tips stand straight). Fold beaten egg white into sour cream mixture. Spoon atop of squash.
In a tiny bowl combine bread crumbs and melted butter or margarine; sprinkle over egg mixture. Bake within a 350 degree oven for 20 to 25 minutes or till golden.
Peachy Sweet Potatoes
1 tablespoon of butter or margarine
3 medium sweet potatoes (about 1 pound) a treadmill 18-ounce can of sweet potatoes, drained
3 tablespoons of brown sugar
1 8 3/4-ounce can of peach slices, drained (Save liquid if using microwave directions)
1/8 teaspoon of ground ginger Nut toppings Marshmallows
Cook fresh sweet potatoes, covered, in enough boiling water to cover for approximately 25 to 35 minutes or till tender. Drain and cool slightly. Peel and cut into 1/2-inch thick slices. (If using canned sweet potatoes, cut them up). Cut in the canned peaches and set up aside. Mix the earth ginger together with the brown sugar and set up aside.
Within a 1-quart casserole dish layer half of the sweet potatoes, half of the canned peaches, half of the brown sugar mixture and half of the butter or margarine. Repeat layers. Bake in 375 degree oven for approximately 30 to 35 minutes or till potatoes are glazed, spooning liquid over potatoes a couple of times.
Sprinkle together with the nut toppings and marshmallow. Bake for five minutes more.
Microwave Directions: Prick whole fresh potatoes in numerous places. Within a 1 1/2-quart casserole dish microwave fresh potatoes and two tablespoons water, covered on 100% power (high) for approximately 10 to 12 minutes or till tender, turning potatoes twice. Let stand for about a few minutes. Drain, peel and cut into 1/2 inch thick slices. (If using canned sweet potatoes, cut them up). Within a 1-quart casserole dish layer ingredients as above apart from the canned peaches. Cook uncovered, on high for approximately 3 to a few minutes or till glazed, spooning liquid over sweet potatoes once. Put canned peaches and liquid within a saucepan cook till heated through for approximately a few minutes. Then drain. Place the canned peaches, the nut toppings as well as the marshmallows on the top. Cook, uncovered, on high for approximately 1 minute more or till marshmallows melt.
Pineapple Sweet Potatoes: Substitute one 8 1/4-ounce can of crushed pineapple for the canned peaches.