Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997
- 1 Mexican cornbread mix
- 1 cup egg substitute
- 1 cup skim milk
- 1 can reduced fat cream of chicken soup
- 4 yellow squash or zucchini
- 1 large onion
- 2 cans reduced sodium-fat chicken broth
Prepare the cornbread mix using egg substitute and skim milk. Pour into a skillet prepared using nonstick spray. Bake according to the time given on the package. Let cool.
Chop onion and squash. In a medium saucepan cook the chopped vegetables with the chicken broth. Vegetable need to be cooked to “mush”. Crumble the cook cornbread. Add cooked vegetables, 1/2 cup egg substitute, and the remaining cans of soup.
Bake at 350 degrees for 1 hour and 30 minutes or until testing toothpick comes out clean in the center.
8 servings, 1/2 meat, 1 1/2 bread, 1/2 vegetable, 1/8 milk.
IN HONOR OF
ROSE AND JESSIE FEAZEL
ROXIE ROAN AND DAVID ROAN FAMILY