- From: Joyce Brown <joycememaw@msn.com>
- Date: Sun, 7 Sep 2003 06:32:33 -0500
- To: undisclosed-recipients: ;
Joyce in Illinois USA Zucchini Griddle Cakes (from Plant a Row for the Hungary Recipes by Doreen Howard & Jacqueline Hériteau) Serves 6 Serve in place of potatoes or rice. Ladle creamed corn or spinach over them for a hearty side dish. Excellent with grilled fish, chicken or meat. Ingredients 2 cups unpeeled shredded zucchini (4 small or 2 large) 1/2 cup minced onion 1 teaspoon salt 1 teaspoon ground black pepper 1 egg, slightly beaten 1/4 cup milk 1/3 cup all-purpose flour salad oil Directions Combine the shredded squash, the onion, and the salt and pepper, and let rest 15 minutes. Mix with the beaten egg, the milk and the flour until the consistency of pancake batter. Add a little more milk or flour if the batter seems too runny or too stiff. Pour 1/4 inch of salad oil in the bottom of a heavy skillet. Heat over medium-high heat. Drop batter by the tablespoon into hot oil and fry until cakes are golden on each side. Drain on paper towels and serve. ---------- Zucchini Ankara 1/4 cup olive oil 2 cups chopped onions 3-4 cloves garlic 3 zucchini/yellow squash 1 tsp marjoram 1 can garbanzos 1/2 cup sliced black olives 1 tblsp cumin 3-6 tblsp lemon juice 1 cup grated feta cheese black pepper to taste pinch cayenne Saute onions and garlic in olive oil until onion is translucent. Add squash and marjoram then cook on medium heat until squash is just tender. Add garbanzos, olives, cumin (or 2 tsp. mint if desired), lemon juice and seasonings. Cook until everything is heated through. Ladle mixture over cooked rice or couscous. Top with feta cheese. Contributed by Richard Darsie Source: New Recipes from Moosewood Restaurant --------- Zucchini In Batter Or Dressed With Bread-Crumbs 700-800 g zucchini spices: salt, pepper, curry herbs: basil, oregano, marjoram oil bread-crumbs BATTER: 4 tblsp sieved wheat flour or 1/2 C. soy flour 1 - 2 egg 1 tblsp milk 2 tblsp water salt Mix together ingredients for Batter. Cut zucchini in slices, salt and season them. Dip in the batter and fry in a pan with hot oil on both sides until brown. When you want the zucchini 'dressed' turn the battered covered slices around in bread-crumbs and fry them in butter. --------- ZUCCHINI TRIANGLES 4 eggs 1/2 cup oil 1 cup buttermilk biscuit mix 3/4 tsp. salt 1/2 tsp. thyme 1/8 tsp. cayenne 1 pound zucchini, cut in half moon slices 2 carrots, shredded 1 onion, chopped 1/2 cup shredded Jarlsberg cheese Heat oven to 350 degrees. Coat 13X9X2 inch baking pan with cooking spray. In bowl whisk eggs and oil. Whisk in biscuit mix, salt, thyme and cayenne. Stir in zucchini, carrot, onion, and cheese. Spread in prepared pan. Bake 25 min. until set. Let stand for 10 min. cut into 24 two inch squares, cut each square diagonally in half to make a total of 48 triangles. Serve warm or at room temp. Makes 4 dozen. --------- ZUCCHINI OMELET (Frittata alla sarda) 3 cup water pinch salt 3/4 pound diced unpeeled fresh zucchini 1 1/2 tablespoons fresh white bread crumbs 2 1/2 tablespoons milk 3 tablespoons freshly grated Parmesan cheese 1/4 teaspoon freshly grated lemon peel 1 1/4 teaspoon salt pinch of sugar 4 eggs 2 tablespoons butter Preheat grill to highest setting. Bring water and salt to a boil in small saucepan. Drop in diced zucchini and blanch for 3 minutes. Drain in large sieve or colander. Soak breadcrumbs in milk in large mixing bowl for 5 minutes. Stir in zucchini, grated cheese, lemon peel, salt and sugar. Beat eggs with a whisk or fork in another bowl until blended, then stir gently into bread crumb-and-zucchini mixture. Melt butter in large, heavy skillet. When foam subsides, pour in egg mixture and cook over moderate heat for 2 to 3 minutes, until eggs are firm but still slightly moist. Slide skillet under grill for 30 seconds to brown top slightly. Slice into wedges and serve immediately. Serves 4 --------- ZUCCHINI MONTEREY 1 lb. Monterey Jack cheese, sliced fairly thin 3 to 4 med. zucchini 1 c. rice, uncooked 1 lg. can whole green chilies 1 lg. tomato, sliced 2 c. sour cream 2 tbsp. green pepper, chopped 2 tbsp. green onion, chopped, mixed with green pepper 1 tsp. oregano 1 tsp. garlic salt Parsley Cook rice according to package instructions. Slice and parboil zucchini (about 5 minutes, drain well). Slit and seed chilies. Place rice on bottom of greased 13 x 9 inch casserole. Place chilies on rice and then cheese slices (saving some for the top). Layer with zucchini, then mushrooms, then tomato. Mix sour cream, green pepper, green onion and seasonings together. Spread on top of the tomato. Place remaining cheese slices on top and sprinkle with parsley. Bake 30 to 40 minutes at 350 degrees. [Non-text portions of this message have been removed] ------------------------ Yahoo! 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Received on Sunday, 7 September 2003 12:26:19 UTC