2 : Eggs, well beaten
1 : c Powdered sugar
2 : ts Vanilla
1/2 : ts Salt
4 : c Cider vinegar
1/4 : c Honey; ( to 1/2)
1/4 : c Cheap yellow prepared
-mustard; : -mustard; (NOT Dijon)
4 : tb Brown sugar
4 : ts Salt
2 : ts Ground black pepper; coarse
4 : ts Red hot pepper flakes;
0: Place squash on several layers of paper towels; cover with additional paper towels
1: Let stand 15 minutes, pressing down occasionally to remove moisture; set aside
2: Combine flour and next 6 ingredients in a large bowl; stir well
3: Add squash; stir well, and make a well in center of mixture
4: Combine molasses and next 4 ingredients in a bowl; stir well
5: Add to dry ingredients, stirring just until moistened
6: Pour batter into a 9- x 5- x 3-inch loafpan coated with cooking spray
7: Bake at 350 deg for 55 minutes or until a wooden pick inserted in center comes out clean
8: Cool in pan 10 minutes on a wire rack; remove from pan, and cool completely on a wire rack
9: Yield: 18 servings (serving size: 1 [1/2-inch] slice)
10: Per serving: 141 Calories; 3g Fat (17% calories from fat); 2g Protein; 27g Carbohydrate; 10mg Cholesterol; 153mg Sodium Serving Ideas : Sprinkle with powdered sugar
11: Recipe by: Cooking Light, May/June 1993, page 144 Posted to MC-Recipe Digest V1 #435 by igor@digex
12: net on Jan 28, 1997
13: