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    Squash Pasta & Radish Tots


    Source of Recipe


    Jo Gainey
    Use two zucchini or yellow squash per serving. Don't trim
    off the ends, you will need them to hold on to. Using a
    vegetable peeler, peel a long strip off, from end to end.
    Turn slightly and peel more. Flip it around the other way
    every so often, so you can keep holding on.

    Keep on peeling until you can't peel anymore. Put the
    peelings into a frying pan or sauce pan. Add a pat or two of
    butter and a little water, about a tsp or so for each squash
    you are cooking.

    Cook briefly until it's the consistency of fettuccini. Toss
    with some parmesan and serve hot.

    Variations:

    Instead of butter and parmesan, add several tbsp of "five
    Brothers" or other
    prepared Alfred sauce. Top with grated parmesan and freshly
    ground pepper.

    Works well with spaghetti sauce too. Contains 7.5 carbs for
    the entire batch.



    Radish-tots

    Clean a bag-full of regular everyday radishes. Place in a
    saucepan with enough water to cover them. Boil for 25
    minutes.

    Looks like and tastes like boiled red new potatoes. The
    cooking leeches the "bite" out of the radishes.

    Serve with corned beef & cabbage for a taste treat, just
    buttered with salt and pepper.



 

 

 


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