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Zucchini Breakfast Pancakes

2 cups zucchini, coarsely grated

2 large eggs, beaten

1/4 cup minced onion

1/2 cup unbleached flour

1/2 teaspoon baking powder

1/2 teaspoon salt

1/4 teaspoon oregano

Olive oil


Powdered sugar (optional)

Place zucchini in a strainer; press out as much moisture as you can. Mix with eggs and onion in small bowl. Combine dry ingredients and stir into zucchini-egg mixture. Heat oil on griddle or in skillet over medium heat. Drop dough by tablespoons and brown lightly on both sides. Serve at once with butter and a sprinkle of powdered sugar. Yield: 4 servings.

Mini Broccoli Quiches

1 (3-ounce) package cream cheese, softened

1 stick butter or margarine, softened

1 cup all purpose flour

3/4 cup fresh broccoli, chopped

3/4 cup (3-ounce) Swiss cheese, shredded

2 eggs, beaten

1/4 cup plus 2 tablespoons half and half

3/4 teaspoon salt

Combine softened cream cheese and butter in a medium mixing bowl; beat at medium speed of electric mixer until smooth. Add flour; beat until smooth. Shape mixture into 24 (1-inch) balls. Place each ball into ungreased miniature muffin pans; press dough onto bottom and sides to form shells. Set aside. Combine chopped broccoli and remaining ingredients in a medium bowl, stirring well. Spoon broccoli mixture evenly into shells. Bake at 375° for 20-25 minutes or until set and lightly browned. Yield: 24 quiches.

Worcestered Baked Sole

2 pounds fresh or frozen and thawed, fillet of sole

1 (16-ounce) can crushed tomatoes

2 tablespoons dehydrated onion flakes

1 tablespoon cornstarch

1 teaspoon grated orange peel

1-1/2 tablespoons Worcestershire

2 tablespoons chopped parsley

In 1-1/2-quart baking pan, arrange fish in layers. In saucepan, combine tomatoes and liquid, onion flakes, cornstarch, orange peel and Worcester, mix well. Cook over medium heat, stirring constantly, until sauce bubbles and thickens slightly. Spoon over fish. Bake, uncovered, in preheated 350° oven 20 to 25 minutes or until flakes easily when tested with fork. Garnish with parsley. Yield: 4 servings.

Veal Cutlets with Mushroom Stuffing

1 (13-ounce) can sliced mushrooms, chopped

2/3 stick butter

Onion powder

Salt and black pepper to taste

1/2 cup bread crumbs

1 teaspoon minced parsley

1 tablespoon grated cheese

1 pound veal cutlets

1/2 cup flour

2 tablespoons olive oil

2 garlic cloves

1/2 cup white wine

1 cup beef stock

To make the stuffing: Sauté 1/3 of the chopped mushrooms in half of the butter, onion powder, salt and pepper. Add bread crumbs, parsley and cheese.

Next, flatten and pound cutlets to tenderize. Place stuffing in center and roll, fastening with toothpicks. Roll in flour and sauté in remaining half of butter, oil and garlic cloves until light brown on low heat. Remove garlic; add wine. Cover and cook 15 minutes. Add remaining mushrooms and beef stock; cover and simmer 25 minutes, stirring often. Yield: 4-6 servings.

Cheesy Zucchini and Bacon Casserole

4 medium or 6 small zucchini

Salt and black pepper

1 cup Cheddar cheese, shredded

3/4 cup bacon, cooked and crumbled

1 medium onion, chopped

2 tablespoons butter

2 tablespoons flour

1 cup milk

1 to 2 tablespoons sour cream

Slice zucchini, remove seeds and cook until tender in a small amount of salted water. Put in a 1-1/2-quart shallow baking dish and sprinkle with salt, pepper and Cheddar cheese. Fry bacon with onion. Place on top of casserole. Make a white sauce by melting butter in saucepan. Stir in flour. When smooth, add milk and sour cream. Stir constantly over medium heat until thickened. Pour over casserole and cover with foil. Bake at 325° until bubbly. Remove cover and brown. Yield: 6 servings.

Easy Dilled Vegetables

1 (10-ounce) package frozen broccoli

1 (10-ounce) package frozen peas

1 (10-ounce) package frozen carrots

1 (8-ounce) package sharp shredded cheese

2 tablespoons butter

2 tablespoons flour

1-1/2 cups milk

Topping (recipe below)

Cook vegetables separately, according to package directions. Place broccoli in a 1-1/2-quart flat baking dish. Top with cheese; sprinkle on peas. Set aside. Melt butter in a medium saucepan. Whisk in flour until smooth. Gradually add milk, stirring constantly; bring to a boil. Reduce heat; simmer 1 minute. Pour white sauce over vegetables. Sprinkle with topping.

For topping:

2 tablespoons butter

1/2 cup fine bread crumbs

1/2 teaspoon onion salt

1/2 teaspoon dill weed

Melt butter in saucepan. Add bread crumbs, onion salt and dill weed. Sprinkle over vegetables. Bake at 350° for 25 minutes. Yield: 6 to 8 servings.

Fresh Strawberry Cream Pie

1 cup sour cream

2 tablespoons all-purpose flour

3/4 cup sugar

1 teaspoon vanilla

1/4 teaspoon salt

1 egg

2-1/2 cups fresh strawberries, sliced

1 unbaked 9-inch pie shell

3 tablespoons flour

1-1/2 tablespoons butter

3 tablespoons chopped pecans

Combine sour cream, all-purpose flour, sugar, vanilla, salt and egg in a large bowl. Beat with electric mixer about 5 minutes or until smooth. Fold in strawberries. Pour into unbaked shell and bake at 375° for 25 minutes. Remove from oven. Combine flour, butter and chopped pecans; stir well with fork. Sprinkle over pie; bake for an additional 10 minutes. Chill before serving. Yield: 6 servings.

Orange-Zucchini Cake

2 sticks butter, softened

2 tablespoons grated orange rind

1-1/4 teaspoons cinnamon

1/2 teaspoon nutmeg

1/4 teaspoon ground cloves

2 cups brown sugar, firmly packed

4 eggs

3 cups flour, sifted

3 teaspoon baking powder

1/2 teaspoon salt

1/3 cup orange juice

1 cup shredded zucchini

Grease and flour a 10-inch tube pan. Cream together butter, orange rind, cinnamon, nutmeg, cloves and brown sugar until fluffy. Add eggs, one at a time, and beat well after each addition. Sift together dry ingredients. Blend into creamed mixture alternately with the orange juice. Stir in zucchini. Pour batter into tube pan. Bake at 350° for 55 minutes. Cool for about 15 minutes before removing to wire rack. Yield: about 10-12 slices.

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