Passover Veggies

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Potato Puff

Summer Squash Medley

Zucchini Napoleon

 

 

* Exported from MasterCook *

 

Potato Puff

 

Recipe By :

Serving Size : 8 Preparation Time :0:00

Categories : Passover

 

Amount Measure Ingredient -- Preparation Method

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6 cups mashed potatoes

1 cup sour cream or plain yogurt

1 cup cottage cheese

1 tablespoon onion -- minced

salt and pepper to taste

2 Tablespoons butter -- melted

 

Combine the potatoes, sour cream or yogurt, cottage cheese, onion, salt and

pepper, and place into a greased 2-quart casserole. Pour on melted

butter. Bake at 350 degrees for 1 hour or until puffed and golden.

 

Source:

" http://www.geocities.com/Heartland/Hills/1259/pschrcpt.htm "

 

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Per serving: 176 Calories (kcal); 7g Total Fat; (34% calories from fat); 7g

Protein; 22g Carbohydrate; 13mg Cholesterol; 513mg Sodium

Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1

Fat; 0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0

 

 

* Exported from MasterCook *

 

Summer Squash Medley

 

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories : Low-fat Vegetables

Vegetarian

 

Amount Measure Ingredient -- Preparation Method

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2 tablespoons butter

1 pound yellow squash

1 large bell pepper

1 large tomato

1 bunch green onions

1 teaspoon sugar

1 teaspoon salt

1/2 teaspoon black pepper

 

Melt butter in skillet. Wash and slice squash; saute. Cut bell pepper

into chunks and add; wash and slice green onions and add. Cut tomato into

wedges. When vegetables are tender, add tomato, sugar, salt, and pepper,

and cook two minutes. Serve at once.

 

 

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Per serving: 93 Calories (kcal); 6g Total Fat; (55% calories from fat); 2g

Protein; 9g Carbohydrate; 16mg Cholesterol; 598mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1

Fat; 0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0

 

 

* Exported from MasterCook *

 

Zucchini Napoleon

 

Recipe By :

Serving Size : 6 Preparation Time :0:00

Categories : Cajun Vegetables

 

 

Amount Measure Ingredient -- Preparation Method

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2 pounds zucchini

1/4 cup chopped onions

3 tablespoons margarine -- (pareve)

4 medium tomatoes -- peeled & quartered

1/2 teaspoon salt

1/4 teaspoon oregano

1 dash pepper

1 tablespoon flour substitute -- (i.e., potato starch)

 

Cut zucchini into 1/2 " slices. Saute onions in margarine until tender. Add

tomatoes and cook 5 min. Then add zucchini, salt, oregano, and pepper.

Cook covered over low heat until zucchini is tender (about 12 to 15 min.).

If a thicker sauce is desired, sprinkle in flour substitute and cook a few

minutes longer.

 

 

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Per serving: 40 Calories (kcal); trace Total Fat; (8% calories from fat);

2g Protein; 9g Carbohydrate; 0mg Cholesterol; 190mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 0

Fat; 0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0