Happy New Year's Eve

 Wishing each of you a safe and happy New Year's Eve. Please do not drink and drive.

REFRIGERATOR PANCAKE BATTER

2 cups all-purpose flour

4 1/2 tsp baking powder
1 tsp salt
1/2 cup sugar
1/4 cup butter, melted
2 eggs, lightly beaten
1 3/4 cups milk

Mix flour, baking powder, salt and sugar together in a bowl with a tight fitting lid. Add butter, eggs, and milk to the dry mixture; stir until blended. Use for pancakes or waffles. Store in refrigerator up to a week. (Mixture will separate so stir to remix before using.)

File Photo

CORN BREAD SALAD

1 pkg (8.5 oz) corn bread/muffin mix

1 can (4 oz) chopped green chilies, undrained

1/8 tsp cumin

1/8 tsp oregano

pinch of rubbed sage

1 cup mayonnaise

1 cup (8 oz) sour cream

1 envelope ranch salad dressing mix

2 cans (15 oz ea) pinto beans, rinsed and drained

2 cans (15 1/4 oz ea) whole kernel corn, drained

3 medium tomatoes, chopped

1 cup green bell pepper, chopped
1 cup chopped green onions

10 bacon strips, cooked, drained, crumbled

2 cups (8 oz pkg) shredded cheddar cheese

Prepare corn bread batter according to the package directions, stirring in the chilies, cumin, oregano and sage. Spread batter into a greased 9-in square pan and bake at 450 degrees 20-25 minutes until done. Cool.

In a small bowl, combine the mayo, sour cream and dressing mix; set aside. 

Crumble half the cornbread into a 13-in x 9-in dish and layer with half the beans, half the mayo mixture and half the remaining ingredients. Repeat the process (dish will be very full). Cover and refrigerate at least 2 hours before serving.

Yield: 12 servings

photo for reference only

not this exact recipe

PIONEER CORN STICKS

 This recipe is from Pioneer Corn Meal Products.

1 cup Pioneer Yellow Corn Meal

1/3 cup flour

2 tsp baking powder

1/2 tsp salt

2/3 cup milk

1 egg, beaten

3 tbsp vegetable oil or shortening

1 tsp sugar, optional

Preheat oven to 450 degrees

Oil and preheat cornbread stick pan.

Combine the corn meal, flour, baking powder, salt and sugar, if using, in a bowl. Add the milk and egg, stir to combine. Add the oil or shortening and mix thoroughly.

Pour batter into the pan that has been prepared. Bake at 450 degrees for 20 to 25 minutes until browned. Yield: 6 to 8 corn sticks.

file photo

CHOCOLATE CHIP-PECAN SNACK CAKE

1/2 cup all-purpose flour

1/4 tsp baking soda
1/4 tsp salt
3/4 cup packed brown sugar
1 tsp vanilla
2 large egg whites
1/3 cup chopped pecans (or your favorite nuts)
1/4 cup semisweet chocolate chips
Nonstick cooking spray
2 tsp powdered sugar, optional

Preheat oven to 350 degrees.

In a small bowl, combine the flour, baking soda, and salt by stirring with a whisk. Set mixture aside.

Combine brown sugar, vanilla, and egg whites in a large mixing bowl and beat with an electric mixer at high speed for 1 minute. Add flour mixture and beat just until combined. Stir in the chocolate chips and pecans.

Coat an 8-inch square baking pan with nonstick cooking spray. Spread batter into the pan. Bake at 350 degrees for 18 minutes or until golden and crusty on top. Cool in the pan for 10 minutes then sprinkle with the powdered sugar.

Yield: 16 squares at 87 calories, 2 1/2 g fat, 1 g protein and 15 1/2 g carbs - numbers figured with the powdered sugar

File Photo

ONION BAKED CHICKEN IN LESS THAN 30 MINUTES

 

2 cups canned French fried onions

2 tbsp flour
4 boneless, skinless chicken breast halves
1 egg, beaten

Preheat oven to 400 degrees.

In a large zip-top plastic bag, combine flour and onions; crush onions. Put egg into a shallow bowl and dip chicken into egg. One piece at a time, shake chicken in the plastic bag to coat. Place on a baking sheet lightly sprayed with vegetable oil spray and bake at 400 degrees for 20 minutes or until cooked through.

Note: File Photo

Christmas Eve Blessings

 

SAUSAGE-CHEESE BALLS

 3 cups biscuit baking mix

1 lb bulk sausage
1 cup American cheese, shredded
1 cup Cheddar cheese, shredded

Preheat oven to 400 degrees.

In a large bowl, crumble the sausage. Add the biscuit mix and cheeses; mix together well. Shape into 1-inch balls. Place on a baking sheet and bake in a 400-degree oven for 15 minutes.

file photo for referencer

Merry Christmas Weekend

 

APPLE SPICE SNACK CAKE WITH CARAMEL SAUCE

1/2 cup butter, softened

1 cup sugar
1 egg
2 cups chopped, peeled apples
1 cup all-purpose flour
1 tsp baking soda
1 tsp cinnamon
1/4 tsp salt
1/4 cup chopped pecans or walnuts

CARAMEL SAUCE:
1/2 cup sugar
1/2 cup packed brown sugar
1/2 cup butter
1/2 cup whipping cream

Preheat oven to 350 degrees. Grease and flour a 9-inch square baking pan; set aside.

Cream the butter and sugar together in a large mixing bowl until light and fluffy. Beat in the egg. Add apples and mix well.

In a small bowl, combine the flour, baking soda, cinnamon and salt together. Add to the apple mixture and mix well. Fold in the pecans. Pour the batter into the prepared baking pan. Bake for 35 minutes or until a toothpick inserted in the center comes out clean. Cut into squares to serve with the caramel sauce.

To make the sauce while the cake is baking: In a saucepan, over medium heat, combine the sugar, brown sugar, butter and whipping cream. Bring to a boil and boil, stirring constantly, for 2 minutes. Pour sauce over cake before serving.

Note: File Photo

ORANGE SUGARED PECAN HALVES

 

1 1/2 cups sugar

1/2 cup orange juice
2 tbsp butter
2 tbsp light corn syrup
1/2 tsp ground cinnamon
1/4 tsp ground cloves
4 cups pecan halves

In a 2-quart saucepan, combine sugar, orange juice, butter, corn syrup, cinnamon and cloves. Cook the mixture over medium heat, stirring constantly, to 240 degrees on a candy thermometer. Stir in the pecans. Pour onto a greased baking sheet that has sides; spread to a thin layer. Allow to cool completely then break into separate nuts.

Note: File Photo

CARAMEL FUDGE CHEESECAKE

This recipe is not ready to eat in an hour, but it only takes about half an hour of time to prepare. It needs to chill overnight, so it is a great make-ahead dessert. I have had this recipe probably 20 to 25 years. I got it from an old Reiman magazine.

i package (8-inch pan size) fudge brownie mix
1 pkg (14-oz) caramels
1/4 cup evaporated milk
1 1/4 cups coarsely chopped pecans
2 pkgs (8-oz each) cream cheese, softened
1/2 cup granulated sugar
2 large eggs, lightly beaten
2-oz unsweetened chocolate, melted and cooled

Bake at 350 degrees.
Grease a 9-inch springform pan; set aside.

Prepare brownie mix according to the package directions. Spread into the prepared pan, place on a baking sheet. Bake at 350 degrees for 20 minutes. Remove from oven and place on a wire rack for 10 minutes - leave the oven on.

While brownie cools, in a microwave-safe bowl, melt the caramels with the evaporated milk. Pour melted caramels over the brownie and sprinkle pecans over the caramel.

In a large bowl, beat the cream cheese and sugar until light and fluffy. Add the eggs and beat on low speed just until combined. Stir in the melted chocolate. Pour mixture over the pecans and return pan to the baking sheet.

Bake at 350 degrees for another 35-40 minutes or until the center is almost set. Cool on a wire rack for 10 minutes. Run a thin knife around the edge of the pan to loosen; allow to cool for an hour.

Refrigerate cheesecake overnight. Remove sides of pan, slice and serve. Return any leftovers to the refrigerator.

Garnish with chocolate curls, if desired.

Yield: 12 servings.

This is the picture I saved with the recipe.

ZUCCHINI STUFFED MUSHROOMS

 

16 to 20 large fresh button mushrooms

3/4 cup (1 small) zucchini, shredded
2 tbsp sliced green onion
1 tbsp water
1/3 cup grated Parmesan cheese

Remove mushroom stems and chop. Set mushroom caps aside.

In medium saucepan combine mushroom stems, zucchini, green onion, and 1 tablespoon water. Cook and stir over medium heat until vegetables are tender. Drain mixture. Stir Parmesan cheese into vegetable mixture. Divide the vegetable mixture among the mushroom caps, stuffing caps evenly. Place stuffed mushrooms in a 13x9x2-inch baking dish. Bake in a 375 degree oven for 8 to 10 minutes or until mushroom caps are tender. Serve warm. May be used as an appetizer or as a side dish.

Note: File Photo

IRISH BROWN BREAD

 

1 1/2 cups all-purpose flour

1 1/4 cups whole-wheat flour
3/4 cup quick cook oats
1/2 cup wheat germ
2 tsp baking soda
1 tsp salt
1 3/4 cups buttermilk
2 tbsp honey

Preheat oven to 425 degrees. Spray a large baking sheet with cooking oil spray; set aside.

In a large mixing bowl, mix all-purpose flour, whole-wheat flour, oats, wheat germ, baking soda, and salt. In a small bowl, whisk together the buttermilk and honey. Add the buttermilk mixture to the flour mixture and stir to combine until a soft dough is formed. Turn dough out onto a floured surface and divide in half. Shape each half into a round loaf. Place loaves on the prepared baking sheet about 3-inches apart. Bake at 425 degrees for 10 minutes. Reduce heat to 400 degrees and continue baking 10 minutes more or until bread sounds hollow when tapped. Allow to cool for 15 minutes before slicing.

Note: Sprinkle a few dry oats over the top before baking, if desired.

Note: File Photo

FIESTA ARTICHOKE DIP

 

1 pkg (1-oz) taco seasoning mix

1 cup mayonnaise
8-oz cream cheese, softened
2 cans (14-oz each) artichoke hearts, drained
1 cup shredded Monterey Jack cheese
1/2 cup sliced green onions

Preheat oven to 350 degrees. Spray a 2-quart casserole dish with nonstick cooking spray.

In a medium bowl, combine the taco seasoning mix with the mayonnaise and cream cheese. Add the artichoke hearts, half of the green onions and the cheese; mix well. Spoon the artichoke mixture into the prepared baking dish. Bake at 350 degrees for 25 minutes or until heated through. Garnish with the remaining green onions. Serve with tortilla chips.

Note: File Photo

BUTTERMILK PRALINES

 

2 cups sugar

1 tsp baking soda
1 cup buttermilk
1 1/2 sticks butter
1 tsp vanilla
1 cup chopped pecans

In a large saucepan, combine sugar, baking soda, buttermilk, and butter; cook to the soft ball stage scraping the bottom of the pan often during cooking. Mixture will be a dark brown when it is ready. Beat the mixture for a few minutes to cool and smooth. Add vanilla and pecans. Beat mixture again until it is ready to be dropped onto waxed paper and hold its shape. Keeps for several days in a covered container.

Note: File Photo

QUICK CARAMEL TOPPING

25 vanilla caramels

2 tbsp water

In a 4-cup glass measuring cup (or other microwave safe bowl, cook the caramels and water, uncovered, on high heat for two to three minutes or until soft enough to stir smooth. Stir once to blend creamy. Use to top ice cream, pound cake or wherever caramel sauce is needed.

File Photo

QUICK AND EASY BUTTER BEAN SOUP

1 1/2 cups finely chopped celery

1 cup finely chopped carrots
3/4 cup finely chopped onion
3 tbsp extra-virgin olive oil
3 tbsp all-purpose flour (I always use white whole wheat flour. It is healthier.)
4 cups water
1 can (16-oz) baby butter beans
1 can (16-oz) speckled (or large) butter beans
1 can (14-oz) Italian-style diced tomatoes
1 tsp dried basil

In a large saucepan, heat oil and add celery, carrots, and onions. Cook until vegetables are soft, stirring frequently. Add flour and cook, stirring, about a minute. Gradually add the water, stirring continually until smooth. Add the beans, tomatoes, and basil to the pan and bring to a boil. Reduce heat to simmer and cook about 20 minutes, until thickened slightly. Add salt and pepper to taste, if desired.

Note: You can add a cup of diced ham when you add the beans for a ham and beans soup.

This is a file photo of a very similar soup.

POTATO CHIP TUNA CASSEROLE

 

1 can cream of celery soup

1/2 cup milk
1 can (7-oz) tuna
1 cup peas, drained
1 cup potato chips, crushed

Preheat oven to 375 degrees.

Combine the cream of celery soup, milk, tuna, and peas. When mixed thoroughly, pour into a 1-quart casserole dish that has been sprayed with non-stick cooking spray. Sprinkle the potato chips evenly over the top of the mixture. Bake at 375 degrees for 25 minutes.

Yield: 4 servings.

Note: File Photo

HOMEMADE VIENNA COFFEE MIX

 

1/2 cup instant coffee granules

2/3 cup sugar*
2/3 cup powdered milk or creamer
1/2 tsp cinnamon

Mix all the ingredients together. Put into an airtight container to store or into a decorative jar to give as a gift.

To use: Stir 2 rounded teaspoons into a cup of hot water.

*For diabetics or those watching their sugar intake, substitute Splenda granulated.

Note: Photo credit in corner.

EASY PEACH CRISP

 

1 can (16-oz) peach pie filling

1 box (7 1/2-oz) yellow cake mix
1 stick butter
3/4 cup chopped pecans or slivered almonds

Preheat oven to 350 degrees.
Very lightly spray an 8-inch square baking pan or dish with nonstick cooking spray

Pour the can of pie filling into the bottom of the pan. Sprinkle the dry cake mix over the pie filling. Cut butter into thin slices and lay over the cake mix. Sprinkle the chopped nuts over all.

Bake at 350 degrees for 30 to 35 minutes.

This recipe is great served warm with vanilla ice cream sprinkled with cinnamon.

File Photo

CINNAMON CRESCENT ROLLS

 

Ingredients:

2 cans refrigerated crescent rolls 
1 stick butter, softened 
½ cup white or brown sugar
1 tablespoon cinnamon

Glaze:
½ cup powdered sugar
1 teaspoon vanilla
2 tablespoons milk

Instructions:
Heat oven to 350°F. In small bowl, combine butter, sugar and cinnamon; beat until smooth. Separate dough into triangles. Spread each triangle with about 2 tablespoons of the cinnamon
butter mixture. Roll up each crescent roll. Firmly press ends and seams to seal.

Place each cinnamon filled crescent roll onto an ungreased baking sheet and bake at 350°F. for 10 to 15 minutes or until golden brown. In small bowl, blend all glaze ingredients, adding enough milk for desired drizzling consistency. Drizzle over warm rolls.

Note: I have had this recipe several years. I have no idea where I got it.

file photo

CHICKEN PARMESAN DIP

This is a Campbell's recipe, so I am leaving their product brands in.

1 can (12.5 ounces) Swanson® Premium White Chunk Chicken Breast in Water, drained
1/2 cup Italian seasoned bread crumbs
2 tablespoons grated Parmesan cheese
1 package (8 ounces) cream cheese, softened
1 cup Prego® Traditional Italian Sauce
1 cup shredded mozzarella cheese (about 4 ounces)
2 packages (about 6 ounces each ) hard bread sticks

 Heat the oven to 350°F.  Stir the chicken, bread crumbs and Parmesan cheese in a medium bowl.

Spread the cream cheese in the bottom of a 9-inch pie plate.  Spread half the sauce over the cream cheese.  Top with the chicken mixture.  Drizzle with the remaining sauce.  Sprinkle with the mozzarella cheese.

 Bake for 20 minutes or until hot and bubbling.  Serve with the breadsticks for dipping.

Campbell's file photo.

OLD FASHION TIPS FOR COOKING CHICKEN

Thought you might enjoy this old post from my Grandma's Vintage Recipes blog.

I ran across these old fashion tips for cooking chicken and thought you might enjoy reading them.

• For extra-crisp fried chicken, dip each piece in buttermilk before coating with flour.
• When time permits, let coated chicken stand for 30 minutes until dry, then sprinkle any moist spots with more coating before frying.  Moisture creates steam, which causes breading to fall off.
• For a moister whole chicken, place breast side down for the first half of cooking time so the juices run down into the breast.  Turn breast side up for the last half of cooking time to get a nice browned chicken.

BROWN SUGAR AND CINNAMON PECANS

These nuts are great to have sitting around at parties, but they are also good to put a handful into a zipper-type snack bag and stick in a lunchbox. These nuts are also great packaged and given as gifts.

2 tablespoons butter
1/4 cup firmly packed brown sugar
1 tablespoon pecan-praline flavored ground coffee*
2 tablespoons orange juice
1/2 teaspoon ground cinnamon
1/4 teaspoon ground red pepper (omit if too hot for children's lunchboxes)
2 cups pecan halves

In a large skillet over medium heat, melt the butter. Add the brown sugar, coffee, orange juice, cinnamon, and red pepper, if using. Stir well to mix. Stir in the pecans, coating well. Remove from the heat.

Spread the coated pecans on a lightly greased 15 x 10-inch jellyroll pan and bake at 325 degrees for 15 minutes, stirring at 5 minutes and at 10 minutes. Remove from pan and cool completely. Break nuts apart.

*Or other flavored coffee of your choice.

 Note: File Photo

SOUTHERN BEATEN BISCUITS

This is another old recipe I found in my late mother's box of recipe clippings.  This appears to have been from her local newspaper.  I am posting it because I love the way it is written!  The recipe was submitted by a Mrs. Campbell.

1 quart flour, heaping
1 teacup* lard
2 tsp. baking powder
2 tsp. sugar
1 tsp. salt
1 cup cold water

Mix lard and flour as for pastry.  Add baking powder and mix thoroughly.  Dissolve sugar and salt in water and add, mixing the dough with a spoon.
Knead 15 or 20 minutes, or until it blisters.  Bake in moderate oven for 35 minutes, in greased pan.  Cut into squares to serve.

*A teacup measures about 3/4 of a standard measuring cup.

file photo

HOMEMADE CINNAMON TWIST

1 sheet puff pastry dough
1 large egg
3/4 cup brown sugar
2 tbsp cinnamon
1 tsp freshly grated nutmeg

Preheat oven to 450 degrees.

Cut the pastry sheet into quarters. Cut each quarter into 6 strips. Take 2 strips and twist them together. Combine the brown sugar, cinnamon and nutmeg. Whisk the egg as an egg wash for the twists. Apply the egg wash to the twists then dip them in the brown sugar mixture. Place on a baking sheet and bake at 450 degrees for 10 minutes or until lightly browned.

 Note: This is a file photo.

REFRIGERATOR OR FREEZER SLAW

This recipe is from my vintage recipe collection. I remember my mom making this and freezing it for the winter months.

1 cup vinegar
1/2 cup water
2 cup sugar
1 tsp mustard seed
1 tsp celery seed
1 medium to large head of green cabbage
1 tsp salt
1/2 bunch celery
1 large green bell pepper

Combine the first 5 ingredients and bring to boil.  Let simmer 15 minutes and cool.  Set aside this syrup.  Chop the cabbage.  Add the salt.  Let stand 40 minutes.  Chop the celery and green pepper and add to the cabbage.  Add the cooled syrup and store in refrigerator where it will keep for 2 weeks or can be frozen for months.

file photo for reference

SWEET BERRY BRUSHETTA

 

10 slices French bread (1/2-inch thick)

5 tsp sugar, divided
6-oz fat-free cream cheese
1/2 tsp almond extract
3/4 cup fresh blackberries
3/4 cup fresh raspberries
1/4 cup slivered almonds, toasted
2 tsp confectioners' sugar

Place bread on an ungreased baking sheet; lightly coat with nonstick cooking spray. Sprinkle with 2 teaspoons of the sugar. Broil 3 to 4-inches from the heat for 1 to 2 minutes or until lightly browned. In a small bowl, combine the cream cheese, almond extract and remaining sugar. Spread over the toasted bread slices. Top with the berries and almonds. Dust berries with the confectioners' sugar. Serve immediately.

Note: I have had this recipe for probably around ten years. I can't remember but I probably got it and the photo from a Reimen's Publication.

ORANGE PINEAPPLE SALAD

 

2 small (4-serving size) pkgs orange-pineapple gelatin

1 can (11-oz) pineapple tidbits, drained
1 can (11 3/4-oz) mandarin oranges, drained
1 large carton frozen whipped topping, thawed
3 cups large curd cottage cheese
1/2 cup chopped pecans

Mix the cottage cheese with the whipped topping. Stir in the gelatin powder to blend well. Gently fold in the drained pineapple, oranges, and pecans. Refrigerate until serving time.

Note: File Photo

DUMPLING TOPPED CHICKEN STEW

2 tbsp butter or margarine

1 lb. boneless, skinless chicken breast, cubed

1 tube (7-oz) refrigerated biscuits

1 can (12-oz) evaporated milk 

 
1 can cream of chicken soup, undiluted

1 pkg. (16-oz) frozen mixed vegetables

1 tsp poultry seasoning

1/4 tsp paprika

1/2 tsp dried onion flakes, optional

Melt butter or margarine in a Dutch Oven over medium heat. Add chicken and cook for 5 to 8 minutes or until no longer pink; stirring occasionally. Meanwhile, separate biscuits and cut each in half; set aside. Add milk, soup, vegetables, poultry seasoning, and onion flakes to the chicken in the Dutch oven and mix well. Bring to a boil, stirring frequently. Quickly place the biscuit halves in a single layer over the stew. Sprinkle tops of the biscuits with the paprika. Place lid on Dutch oven and reduce the heat to simmer. Simmer for 15 to 20 minutes or until the biscuits are light and fluffy.

Note: File Photo of a similar recipe.

MEATBALL VEGETABLE STEW

If you love beef stew but don't really have the time to cook the beef and make the stew, try this recipe that uses meatballs. You can even speed up the process by using frozen ready-made meatballs.

4 cups water
2 medium russet potatoes, cut into 1-inch cubes
2 medium carrots, cut into 3/4-inch slices
1 large onion, cut into chunks
2 tbsp beef bouillon granules
1 bay leaf
1 tsp dried thyme
1 tsp dried basil
1/2 tsp salt
1/2 tsp pepper
1 lb lean ground beef
1/2 cup dry bread crumbs
1 egg, beaten
1 tsp Worcestershire sauce
2 medium sweet potatoes, peeled and cut into 1-inch cubes
2 medium zucchini, cut into 3/4-inch slices
1 cup frozen peas
1/3 cup flour
1/2 cup cold water
1/4 tsp browning sauce, optional

In a large Dutch oven, bring the water to a boil. Add the russet potatoes, carrots, onion, bouillon, bay leaf, thyme, basil, salt and pepper. Return to a boil. Reduce heat, cover and simmer for 10 minutes.

While the above simmers, combine the ground beef, bread crumbs, egg, and Worcestershire sauce. Shape into 1-inch balls. Add meatballs to the Dutch oven along with the sweet potatoes and zucchini. Bring to a boil; reduce heat to simmer, cover and cook for another 15 minutes or until veggies are tender.

Discard the bay leaf. Stir in the peas. Combine the flour and cold water; stir into the stew along with the browning sauce, if using. Bring to a boil and cook and stir for a couple of minutes until thickened.

Yield: 6 servings.

Note: This is a file photo.

HONEY MUFFINS AND HONEY BUTTER

This is another item my mother clipped from the local newspaper many years ago.  I'm glad she loved collecting recipes.  I have enjoyed going through all these so much.  

ZUCCHINI-CARROT FRITTERS

 2 medium zucchini, grated

1 tsp salt
1 grated carrot
2 tablespoons diced onion
1 egg
1/2 cup flour
dash of black pepper
oil for frying

Add salt to the grated zucchini; let set 15 minutes. Drain zucchini and add carrots, onion, egg, flour and pepper; mix together well.

Heat oil in a large skillet. Drop mixture by tablespoosfuls into the hot oil. Brown on both sides. If you don't want to fry, you can cook on a George Forman type grill.

File Photo

SQUASH SPOON BREAD

This is another recipe from my vintage collection.

2 cups buttermilk

4 eggs, separated
2 cups butternut squash puree*
1/3 cup Parmesan cheese
1 cup cornmeal
1 tsp baking powder
1/4 tsp dried rosemary
1/2 tsp baking soda
1/2 tsp salt
1/4 cup butter, melted

Preheat oven to 350 degrees.

In a heavy-duty saucepan over medium-high heat, cook the buttermilk about 5 minutes or until bubbles appear, stirring often.  DO NOT ALLOW TO BOIL! Remove from the heat.  Mixture may appear curdled.

Lightly beat the egg yolks in a large mixing bowl then stir in the squash and the Parmesan. 

In a small mixing bowl, combine the cornmeal with the baking powder, baking soda, rosemary, and salt. Stir this mixture into the squash mixture.  Pour the warm buttermilk over all and whisk until smooth.  Allow to stand about 15 minutes or until lukewarm.

Using a pastry brush, brush 1 tablespoon of the melted butter over the bottom and sides of a 12-inch cast iron skillet.  Stir the rest of the melted butter into the lukewarm squash mixture.

Beat the egg whites at high speed until stiff peaks form.  Carefully fold the egg whites into the squash mixture.  Pour the mixture into the prepared skillet.

Bake at 350 degrees for 30 to 35 minutes or until the top is golden and a wooden pick inserted in the center comes out clean.

 

*If you don't have fresh squash, you can use 2 (12-oz) packages of frozen, thawed.