| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Breads, Miscellaneo |
1 |
Servings |
INGREDIENTS
| 3/4 |
c |
Blanched almonds |
| 2 |
c |
All-purpose flour |
| 1 |
tb |
Baking powder |
| 1/2 |
ts |
Salt |
| 1 |
c |
Grated sharp Cheddar cheese |
| 1 |
lg |
Onion; chopped |
| 1/4 |
c |
Butter |
| 3/4 |
c |
Milk |
| 1/3 |
c |
Oil |
| 3 |
|
Eggs |
| 1/2 |
ts |
Dried basil |
| 1/2 |
ts |
Dried thyme |
| 1 1/2 |
c |
Grated zucchini; well drained |
INSTRUCTIONS
Preheat the oven to 300 F. Butter and flour a 9" round pan. Chop the
almonds and spread on a cookie sheet to toast in the oven. Turn and stir
them occasionally, watching like a hawk until they are golden brown. Set
aside and raise the oven heat to 400 F.
Combine the dry ingredients and toss gently with the cheese. Saute the
onion in the butter until soft, then drop it into a blender or food
processor along with the milk, oil, eggs and seasonings and blend well. Add
the zucchini and make sure everything is well integrated before you stir in
the toasted almonds, by hand. Pour the whole mixture into the dry
ingredients. Stir lightly, then spread the batter into the pan and bake for
40 minutes. Cool on a wire rack before removing from the pan. Cut in wedges
to serve.
Source: The Betty Jane Wylie Cheese Cookbook, 1984.
Recipe by: Betty Jane Wylie
Posted to MC-Recipe Digest by Mardi Desjardins <amdesjar@mb.sympatico.ca>
on Feb 8, 1998
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