Recipe number 71303 is

Zucchini Waffles With Pimento-Cheese Sauce



The ingredients are:
1 1/4 cup All-purpose flour 1 1/2 tsp Baking powder 1/4 tsp Dried whole basil 1/4 tsp Baking soda 1/4 tsp Salt 1/8 tsp Coarsely ground black pepper 1 cup Non-fat buttermilk 1 cup Shredded zucchini 1/2 cup No-salt cream corn 1/3 cup Sliced green onion 2 tsp Vegetable oil 1 each Egg (or egg substitiute) MMMMMPIMENTOCHEESE SAUCE 1 cup 2% low-fat or skim milk 2 tsp Margarine 5 tsp All-purpose flour 1/8 tsp Salt 1/8 tsp Dry mustard 1 dash Ground black pepper 1/2 cup Shred sharp cheddar cheese 2 oz Jar diced pimento, drained

The recipe yield is:
4 Servings

Info:
(From COOKING LIGHT) Preparation time : 15-20 minutes Cooking time : 15-20 minutes WAFFLES Combine flour, baking powder, basil, baking soda, salt and pepper; stir well and set aside. In another bowl, combine buttermilk, zucchini, corn, onion, oil, and egg/substitute; add to dry ingredients, stirring until just moistened. Coat a waffle iron with cooking spray and preheat. Spoon about 1/3 c of batter per 4" waffle onto the waffle iron, spreading batter to edges. Cook 5 to 6 minutes per waffle or until steaming stops (or light goes out). Repeat procedure with remaining batter, keeping the cooked waffles warm. Serve with Pimento-Cheese Sauce. PIMENTO-CHEESE SAUCE Heat milk over medium-high heat in a small heavy saucepan to 180 deg or until tiny bubbles form around the edge (do not boil). Remove from heat. Pour into a small bowl; let cool 20 minutes. Melt the margarine in saucepan over medium heat. Add flour, salt mustard, and pepper, and cook 1 minute, stirring constantly. Gradually add milk, stirring with a wire whisk until blended. Cook 5 minutes or until thickened and bubbly, stirring constantly. Remove from heat and add chees and pimento, stirring until cheese melts. Makes 1 cup.

Note:
Vegetarian; Cheese/Eggs; Breads; Vegetables



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