Cheddar Zucchini Puff From Better Homes Gardens Recipes

Steps:

• In medium saucepan, cook zucchini (or squash), covered, in a small amount of boiling water for 3-5 minutes or till tender. Drain well. Spread evenly in 8 x 1 1/2" round baking dish (or 8"square).
• In a bowl combine sour cream, egg yolk, flour, onion salt, and pepper. Stir in cheese. In a bowl, beat egg white till stiff peaks form (tips stand straight). Fold beaten egg white into sour cream mixture. Spoon atop squash.
• In a small bowl, combine bread crumbs and melted butter. Sprinkle over egg mixture. Bake in a 350 oven for 20-25 minutes or till golden. Makes 6 servings.

Steps:

• Preheat oven to 400°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling., In a large skillet, heat butter over medium heat. Add zucchini and onion; cook and stir until tender. Drain and cool slightly., Whisk eggs and seasonings until blended. Stir in cheese and zucchini mixture. Spread mustard over pastry shell; add filling., Bake on a lower oven rack until a knife inserted in center comes out clean and crust is golden brown, 35-40 minutes. If needed, cover edge loosely with foil during last 15 minutes to prevent overbrowning. Let stand 10 minutes before cutting.

Steps:

• In a large bowl, combine zucchini, eggs, onion, and garlic. Blend in baking mix, salt and pepper.
• Heat 1/2 inch of oil in deep-fryer to 375 degrees F (190 degrees C).
• Drop batter by spoonfuls into hot oil, and fry until evenly brown and fluffy. Drain on paper towels. Sprinkle with salt before serving.

Steps:

• In a large colander, mix the zucchini with the salt and let stand for 20 minutes.
• Press the zucchini with a wooden spoon to extract the liquid.
• Heat the oil in a heavy 10-inch skillet over moderate heat.
• Sauté the onion until soft, about 5 minutes.
• Preheat the oven to 350°F.
• In a large bowl, mix the eggs and ricotta.
• Stir in the zucchini, onion, cheddar cheese, bread crumbs, parsley, basil, and pepper.
• Pour into a lightly oiled, 1 1/2-quart souffle dish or casserole.
• *At this point the mixture can be stored.
• Refrigerate in the tightly covered casserole for up to 12 hours.
• •Bake, uncovered, until the center is set, 45 to 55 minutes.
• The mixture will rise slightly.
• Serve immediately with buttered mixed vegetables and Yeast Corn Rolls.
• Serves 4.
• Enjoy!
• •Serving later:.
• Preheat the oven to 350PF.
• Proceed as above with baking except bake 60 to 70 minutes.

Steps:

• Preheat oven to 450 degrees.
• Lightly grease 2 large baking sheets.
• Set aside.
• In a large saucepan, combine water and shortening.
• Bring to a boil.
• Add flour all at once stirring vigorously.
• Cook and stir until mixture forms a ball.
• Remove from heat.
• Cool for 10 minutes.
• Add eggs, one at a time beating well with a wooden spoon after each addition.
• Stir in pepperoni, cheese, parsley, garlic powder, and pepper.
• Drop by rounded teaspoons of dough 2 inches apart onto prepared baking sheets.
• Position the two baking sheets on separate oven racks.
• Bake for 15-17 minutes or until firm and golden brown, switching oven racks halfway thru baking.
• Transfer to a wire rack.
• Repeat, as needed, for remaining dough.
• Serve warm.
• If desired, serve with pizza sauce.

Steps:

• In a Dutch oven, saute the zucchini, onion, parsley and basil in butter until vegetables are tender. Stir in the flour, salt and pepper. Gradually stir in water. Add the bouillon and lemon juice. Bring to a boil; cook and stir for 2 minutes or until thickened. , Add the tomatoes, milk and corn; bring to a boil. Reduce heat; cover and simmer for 5 minutes or until corn is tender. , Just before serving, add cheeses; stir until melted. Stir in sugar. Garnish with parsley if desired.