Name: Zucchini Puffed Cheese
Ingredients: 1/2 c Swiss cheese -- or cheddar; 2 tb Grated Parmesan cheese; 1/2 c Bread crumbs; 2 tb Margarine -- melted; 1 c All-purpose flour; 1/2 ts Salt; 1/4 ts Double-acting baking powder; 1 1/3 c Margarine -- melted; 4 tb Milk; Filling: -----; 3 c Zucchini -- sliced; 1/2 c Boiling water; 2 ts Salt; 2 lg Eggs -- separated; 1 1/2 c Sour cream; 2 tb All-purpose flour; 2 tb Chives; 1/8 ts Black pepper; 1/4 ts Cream of tartar

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R.C. Sproul

CATEGORY	CUISINE	TAG	YIELD
Dairy, Vegetables, Eggs	Swiss	Casseroles, Cheese, Vegetables	6	Servings

INGREDIENTS

1/2	c	Swiss cheese — or cheddar
2	tb	Grated Parmesan cheese
1/2	c	Bread crumbs
2	tb	Margarine — melted
1	c	All-purpose flour
1/2	ts	Salt
1/4	ts	Double-acting baking powder
1 1/3	c	Margarine — melted
4	tb	Milk
		Filling: —–
3	c	Zucchini — sliced
1/2	c	Boiling water
2	ts	Salt
2	lg	Eggs — separated
1 1/2	c	Sour cream
2	tb	All-purpose flour
2	tb	Chives
1/8	ts	Black pepper
1/4	ts	Cream of tartar

INSTRUCTIONS

1. Combine cheeses; reserve 1/4 cup. Combine remaining cheeses with bread
crumbs and 2 tablespoons melted margarine. Set aside. 2. Combine flour,
salt and baking powder in mixing bowl. Cut in 1/3 cup margarine and
reserved 1/4 cup cheeses until mixture is size of small peas. Sprinkle milk
over flour mixture, stirring with fork until dough is moist enough to hold
together. 3. Form into a ball then flatten to 1/2 inch thickness. Smooth
the edges with your hands. Roll out on floured surface to a circle 1-1/2
inches larger than an inverted 9-inch pie plate. Fit into pan, fold edges
under then flute. Chill while preparing filling. 4. Place half of zucchini
in pastry-lined pan. Cover with half of sour cream mixture. Top with
remaining zucchini then with remaining sour cream mixture. Sprinkle with
cheese-breadcrumb mixture. 5. Bake in preheated 400-degree oven for 10
minutes. Lower heat to 325 and bake 40-50 minutes longer until knife
inserted halfway between center and edge comes out clean.
FILLING: 1. Cook zucchini in water and 1 teaspoon salt in covered saucepan
for 5 minutes or until tender. Drain well. 2. Beat egg yolks slightly; add
sour cream, 1 teaspoon salt, flour, chives and pepper. 3. In large mixing
bowl, beat egg whites with cream of tartar until stiff but not dry. Fold
into sour cream mixture.
Recipe By     : Jo Anne Merrill
From: Sykes.Kaye@uniface.Nl (Kaye Sykesdate: Thu, 16 Feb 95 10:02:23 +0100
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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