Happy Birthday for the 16th Feb., dear Barbo!
Image via WikipediaPotatoes Scalloped LC
Melt butter in a 7”x11” Pyrex baking dish
2 large chayote squash peeled, seeded
1 oz. chopped onion or shallot (optional)
Thin slices of Tillamook or other cheese
1 egg beaten
½ c. LC milk
½ c. Cream
2 rounded Tbs. CarbQuick (or use a bake mix and 1/2 tsp baking powder)
Salt and Pepper
Mandolin the squash or slice thin as for
Pressure cook for 2 min.*
Layer ½ of the chayote in buttered pan
Dot with cream cheese
Layer with thin slices of cheese (I used Provolone)
Salt and pepper layers
Beat egg with cream, milk, and CarbQuick
Pour over all.
Bake 350 for about 35-40 minutes. This should have
a custard like appearance and be slightly puffed.
*Helpful Hint: If you don't have a pressure cooker, you can boil the sliced chayote squash until almost tender.
Nutritional Analysis: 8 servings, 1 serving:
244.3 calories; 12.7 g protein; 19.4 g fat; 3.9 g carbs