MamasHealth.com Home Healthy Vegetarian Recipes Artichoke pizza Artichoke stir fry Bell pepper cous cous Black beans and rice Blt Salad Blue cheese wrap Bourbon carrots Caribbean pink beans Crockpot chili Double baked potatos Easy bake fries Eggplant parmesean Garlic herb stir fry Green bean casserole Green beans & almonds Green curry stir fry Grilled eggplant New Orleans red beans Oven fried yucca Pecorino peppers Roasted bell peppers Sauteed collard greens Scrambled tofu Spring thyme medley Squash bake Stuffed chayotes Stuffed zucchini Sweet potatoes Tofu veggie bake Vegetable bake Vegetable quiche Vegetable soup Vegetarian lasagna Vegetarian pizza Vegetarian spaghetti Walnut potatoes Links   Email Mama Appetizer Recipes Beverage Recipes Bread Recipes Breakfast Recipes Burger Recipes Butter Recipes Casserole Recipes Chicken Recipes Crockpot Recipes Dessert Recipes Egg Recipes Jamaican Recipes Pickled Recipes Pasta Recipes Pizza Recipes Rice Recipes Salad Recipes Sauce Recipes Seafood Recipes Shake Recipes Soup Recipes Thai Recipes Tofu Recipes Turkey Recipes Vegetarian Recipes Essential cookware Wine info Mama's Kitchen Dilemmas Earth friendly products	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: Preheat oven to 350 degrees. Cut squash in to slices no bigger than an inch in diameter. Boil squash until soft. Mash the squash with a potato masher or blend in a food processor. Add the egg, cracker crumbs, butter, skim milk and salt to the mashed squash and mix well. 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: On a low heat fry the coriander, ginger and garlic in the sesame oil for 2 minutes. Add the carrots, bamboo shoots, soy sauce and white wine. Cook on a medium heat for 7-10 minutes or until the carrots are tender. Serve over top of the rice. Serves: 4 persons	Sign up for our Email Newsletter For Email Marketing you can trust
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