1 (14 ounce) can evaporated milk
2 teaspoons salt
2 teaspoons dried parsley
1 pinch ground black pepper
1 onion, chopped
1 tablespoon barbecue sauce
1 (.6 ounce) package active dry yeast
1 1/2 teaspoons lemon juice
1/4 teaspoon salt
1 egg, lightly beaten
1/4 teaspoon garlic powder
1 pinch ground nutmeg
1/8 teaspoon dried parsley
1/8 teaspoon dried basil
Place the milk and salt in a large saucepan, and bring to a boil over medium heat. While the pan is heating, melt the parsley and pepper. Remove from heat and let cool slightly. Stir in the onions, peppers, lemon juice and salt and pepper mixture, then stir in the egg and garlic powder. Allow the mixture to cool slightly.
In a small bowl, mix the salt and lemon juice. Stir well into the egg mixture, then stir in the garlic powder. Transfer the batter into the filling/water mixture, stirring well. Place the squash mixture on the serving platter.
This is easily one of my favorite desserts, but I have to confess I didn't care for the icing. The entire topping was frosting, which is not a very pleasant texture to frosting. I'm not sure what the recipe called for. I got only a thin "casserole" top layer, and there was very little icing, so there's that. I'd advise making the icing thicker, because the texture was too much for my taste, and I'd like a bit more crispiness. Anywho, I'm trying to cut my fat intake in half, and this made a very light casserole. Next time, I'd cut the topping even more, so we could have some more crunch.
As another reviewer noted, the sugar is just fine. I am fine with it. My 155 pound aachie didn't care for it, but it's ok. I put in a garlic clove and that was fine. Next time I plan to add a bit of red pepper, I have some fresh I think would be a good addition, maybe some yellow pepper.
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