Summer Squash With Cheese(Calabacitas Con Quezo) 1911*

* Exported from MasterCook *

Summer Squash With Cheese (Calabacitas Con Quezo) 1911*

Recipe By : Leilah Bernstein, LA Times 07/29/98(wed)
Serving Size : 12 Preparation Time :0:30
Categories : Sides Vegetables
!Editing

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 summer squash
1/2 teaspoon salt
1 pound american cheese
6 eggs -- separated
2 tablespoons flour
lard or shortening -- for frying

Cut squash into 1/4-inch-thick slices. Boil in salted water to cover until
tender, about 5 minutes. Rinse and let cool. Cut cheese into 1/4-inch-thick
slices. Make sandwiches of 2 squash slices and 1 cheese slice.

Beat egg whites until stiff. Stir in flour. Beat egg yolks and fold into
egg whites. Melt lard over medium heat. Dip squash sandwiches in egg
mixture and fry in hot lard until lightly browned, about 3 minutes per
side. Serve hot.

[12 servings. Each serving: 181 calories; 580 mg sodium; 130 mg
cholesterol; 13 grams fat; 5 grams carbohydrates; 11 grams protein; 0.20
gram fiber. ]


Notes: Pale green summer squash with scalloped edges also are known as
scallops, pattypan squash or cymlings. SOURCES: Recipe contributed by Mrs.
G.I. Kendrick of San Dimas. Taken from LA Times Cookbook #4, June 25,
1911; reprinted in article "Easy Cal-Mex Fusion," By Leilah Bernstein !We
got this recipe from the LA Times. Mastercook editing by kitpath@earthlink.net



- - - - - - - - - - - - - - - - - -