*  Exported from  MasterCook  *

         Summer Squash With Cheese (Calabacitas Con Queso) 1911

Recipe By     : Mrs. G.I. Kendrick of San Dimas
Serving Size  : 12   Preparation Time :0:30
Categories    : Sides                            Vegetables

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6                    Summer squash
     1/2  ts            Salt
   1      lb            American cheese
   6                    Eggs -- separated
   2      tb            Flour
                        Lard or shortening -- for frying

Cut squash into 1/4"-thick slices. Boil in salted water to cover
until tender, about 5 minutes. Rinse and let cool. Cut cheese into
1/4"-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.

Yield: 12 Servings

Per serving: 181 cal; 580 mg sodium; 130 mg cholesterol; 13 g fat;
5 g carbs; 11 g protein; 0.20 g fiber.

Notes:

Pale green summer squash with scalloped edges also are known as
scallops, pattypan squash, or cymlings.

Recipe FROM: LA Times Cookbook #4, June 25, 1911

Reprinted in article by Leilah Bernstein, LA Times 07/29/98

Typed by: kitpath@earthlink.net


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