Zucchini Puffed Cheese Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
1/2 cup: Swiss cheese, or cheddar
2 tbsp: Grated Parmesan cheese,
1/2 cup: Bread crumbs,
2 tbsp: Margarine, melted
1 cup: All-purpose flour,
1/2 tsp: Salt,
1/4 tsp: Double-acting baking powder,
1 1/3 cup: Margarine, melted
4 tbsp: Milk,
FILLING
3 cup: Zucchini, sliced
1/2 cup: Boiling water,
2 tsp: Salt,
2 large: Eggs, separated
1 1/2 cup: Sour cream,
2 tbsp: All-purpose flour,
2 tbsp: Chives,
1/8 tsp: Black pepper,
1/4 tsp: Cream of tartar,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp