On Mon, 23 Jul 2007 01:13:37 -0000, maxine in ri >
wrote:

>On Jul 22, 1:28 am, (Curly Sue) wrote:
<snip>
>> Look at the two "puff" recipes I posted in the other zucchini thread
>> and see if that's the type of thing you're looking for. Or you might
>> start with a quiche recipe if custardy is more like it.

>
>I couldn't find anything by you about zucchini this month! Could be
>my eyes....
>Repost, pretty please?
>
>maxine

Soitenly! (It was yesterday in the "Zucchini ??" thread started by
<rj> and the recipes bear some similarity to the recipe Gloria
posted).

************************************************** ****************
You can use zucchini or broccoli for either of these recipes.

ZUCCHINI PUFF
(Source: The Zucchini & Carrot Cookbook. R.C. Bateman
Ward Ritchie Press, Pasadena, CA, 1976)
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
2 c finely diced, unpeeled zucchini (I just grate it, let it drain a
bit)
1/2 c finely chopped parsely
1/2 c freshly grated Parmesan
1 clove minced garlic
1/4 c olive oil
3 eggs, beaten
salt, pepper
3/4 c packaged biscuit mix (eg. Bisquick)

Mix together zucchini, parsely, cheese, garlic, and olive oil. Stir in
eggs and season w/salt & pepper. Blend in biscuit mix until smooth.
Spread in greased 8-1/2" round or 9" square dish. Bake 350 deg. 35-40
min. Cut in wedges or squares.

Variation: Cocktail Zucchini Sticks. Double recipe and season w/chile
powder or 4 T diced seeded canned green chiles. Spread in greased
jelly roll pan, bake until browned, 25-30 min. Cut into fingers and
serve warm w/drinks.


BROCCOLI PUFF
(Source: General Mills/Betty Crocker Bisquick pamphlet)
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
2 pkg (10 oz) frozen chopped broccoli, cooked & drained
(or grated zucchini, uncooked)
1 c Bisquick baking mix
1 c milk
2 eggs
1/2 tsp salt
1 c shredded Cheddar cheese (about 4 oz)
(I think my original passed-down-from-someone-else version for
zucchini had basil and garlic too, but this broccoli version doesn't.
Something to think about)

Heat oven to 325. Butter 5-1/2 c souffle dish or 1-1/2 quart
casserole. Beat baking mix, milk, eggs, and salt w/hand beater until
smooth. Stir in vegetable and cheese. Pour into prepared baking dish.
Bake until knife inserted halfway between center and edge comes out
clean, about 1 hour. Serve immediately.

Variations: you can use other vegetables such as corn or spinach.
Peas, I think, would be weird, as would beets!

Sue(tm)
Lead me not into temptation... I can find it myself!