Squash Bake

Ingredients:

• 2 large yellow crookneck squash
• 1 egg
• ½ cup cracker crumbs
• 3 Tbs. butter
• 1/3 cup canned skim milk
• 1 tsp. of salt

Directions:

1. Preheat oven to 350 degrees.
2. Cut squash in to slices no bigger than an inch in diameter.
3. Boil squash until soft.
4. Mash the squash with a potato masher or blend in a food processor.
5. Add the egg, cracker crumbs, butter, skim milk and salt to the mashed squash and mix well.
6. Put the squash mixture into a medium sized baking dish and bake for 30 minuets or until firm.

Carrot and Bamboo Stir-fry

Ingredients:

• 5 carrots, peeled and sliced lengthwise
• 2 cups of bamboo shoots
• 2 tbsp of sesame oil
• 1 clove of garlic, grated
• 1 tsp of coriander
• 1 tsp of soy sauce
• 1 large piece of ginger root, grated
• 4 tbsp of white wine
• 2 ½ cups of basmati rice, cooked

Directions:

1. On a low heat fry the coriander, ginger and garlic in the sesame oil for 2 minutes.
2. Add the carrots, bamboo shoots, soy sauce and white wine.
3. Cook on a medium heat for 7-10 minutes or until the carrots are tender.
4. Serve over top of the rice.

Serves: 4 persons

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