INGREDIENTS

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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