Tomato Fritters

• 1 c. all-purpose flour
• 1 tsp. baking powder
• 1 tsp. sugar
• 3/4 tsp. salt
• 1/4 tsp. basil
• 1 large can whole tomatoes, drained
• 1 Tbsp. finely chopped onions
• 1 Tbsp. fresh parsley, chopped fine
• 1/2 tsp. Worcestershire sauce
• 2 eggs
• oil for frying
• 1/2 c. wild rice
• 1/2 c. brown rice
• 2 tsp. olive oil
• 1/2 tsp. salt
• 2 c. mornay sauce
• 1 1/2 lb. fresh broccoli, cooked (about 4 c. cooked)
• 12 string beans, trimmed
• 2 medium carrots, trimmed, peeled and cut into 1/4-inch rounds
• 2 c. cauliflower florets
• 2 ears corn, husked and cut in half
• 2 small yellow squash, trimmed and cut into 1/4-inch rounds
• 2 medium zucchini, trimmed and cut into 1/4-inch rounds
• 2 c. broccoli florets
• 2 tsp. Spike seasoning
• 2 slices low-fat Cheddar cheese
• 1 tsp. freshly grated Parmesan cheese

1. A colorful array of crisp, lightly steamed vegetables, this appetizing side dish can also serve as a hearty meatless meal for two.
2. The pungent, garlicky dressing is anything but bland. Sometimes I garnish with a little minced red bell pepper.
3. As soon as you top the dish with cheese, cover it with aluminum foil to trap the heat; this will help melt the cheese by the time you uncover the dish at the table.

flour, baking powder, sugar, salt, basil, tomatoes, onions, fresh parsley, worcestershire sauce, eggs, oil, wild rice, brown rice, olive oil, salt, mornay sauce, fresh broccoli, string beans, carrots, cauliflower florets, corn, yellow squash, zucchini, broccoli florets, seasoning, lowfat, freshly grated parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=830286 (may not work)