Need recipe - squash rice casserole

[JulieAnn]

I need to e-mail a friend this recipe and the Peanut butter Banana Pie from July 2000. I've looked through recipe finder and past related threads. Does recipe finder have any recipes? I've never been ablt to find one I wanted. Is there some trick to finding a recipe? If someone has easy access to these recipes I would very, very much appreciate it! I need to e-mail her by 11:00 MST so if you read this after that don't worry about. Thanks@

[CrystalB]

Here's the pie recipe you were looking for!

Peanut Butter-Banana Pie

Bananas that are firm rather than extra-ripe work best in this pie. Pulsing cookies in a food processor will give you the best cookie crumbs.

INGREDIENTS:

Crust:
1 cup reduced-calorie vanilla wafer crumbs (about 30 cookies)
2 tablespoons butter or stick margarine, melted and cooled
1 large egg white, lightly beaten
Cooking spray

Filling:
2/3 cup sugar
3-1/2 tablespoons cornstarch
1/4 teaspoon salt
11/3 cups 1% low-fat milk
2 large eggs, lightly beaten
2 tablespoons creamy peanut butter
1 teaspoon vanilla extract
2-1/2 cups sliced banana
1-1/2 cups frozen reduced-calorie whipped topping, thawed

For step-by-step instructions click here.

INSTRUCTIONS:

1. Preheat oven to 350°.

2. To prepare crust, combine first 3 ingredients in a bowl, tossing with a fork until moist. Press into bottom and up sides of a 9-inch pie plate coated with cooking spray. Bake at 350° for 12 minutes; cool crust on
a wire rack.

3. To prepare filling, combine sugar, cornstarch, and salt in a small heavy saucepan. Gradually add milk, stirring with a whisk until well-blended. Cook over medium heat until mixture comes to a boil; cook for 1 minute, stirring with a whisk. Gradually add about 1/3 cup hot custard to beaten eggs, stirring constantly with a whisk. Return egg mixture to pan. Cook over medium heat until thick (for about 1 minute); stir constantly. Remove from heat, and stir in peanut butter and vanilla. Cool slightly.

4. Arrange banana slices in bottom of prepared crust; spoon filling over bananas. Press plastic wrap onto surface of filling; chill 4 hours. Remove plastic wrap. Spread whipped topping evenly over filling. Chill. Yield: 8 servings.

NUTRITIONAL INFORMATION:

CALORIES 294 (29% from fat); FAT 9.5g (sat 4.7g, mono 2.8g, poly 1.4g); PROTEIN 5.9g; CARB 47.8g; FIBER 1.4g; CHOL 65mg; IRON 0.8mg; SODIUM 225mg; CALC 80mg

[JulieAnn]

Thank you Crystal. Please tell me how you performed this magic!

[Wienie]

Here's the Squash Rice Casserole recipe:

8 c. sliced zucchini (about 2 1/2 lbs.)
1 c. chopped onion
1/2 c. fat-free, less sodium chicken broth
1 c. fat free sour cream
1 c. (4 oz.) shredded reduced fat sharp cheddar cheese
1/4 c. (1 oz) grated fresh parmesan, divided
1/4 c. Italian-seasoned breadcrumbs
1 t. salt
1/4 t. black pepper
2 large eggs, lightly beaten
Cooking spray

Preheat oven to 350.
Combine first 3 ingredients in Dutch oven; bring to boil. Cover, reduce heat, and simmer 20 minutes or til tender. Drain; partially mash. Combine zucchini mixture, rice, sour cream, cheddar cheese, 2 T. parmesan, breacrumbs, salt, pepper and eggs in a bowl; stir gently. Spoon zucchini mixture into 13 X 9 baking dish coated with cooking spray; sprinkle with 2 T. parmesan. Bake at 350 for 30 minutes or until bubbly.
Preheat broiler.
Broil 1 minute until lightly browned.
Yield 8 servings (1 c. serving)
Calories 197
Fat 5.5

I'm making this myself this weekend. I'll let you know how it turned out.
Thanks,
Wienie http://www.cookinglight.com/bbs/biggrin.gif