*  Exported from  MasterCook  *
 
                           Zucchini Puffed Cheese
 
 Recipe By     : Jo Anne Merrill
 Serving Size  : 6    Preparation Time :1:00
 Categories    : Casseroles                       Vegetables
                 Cheese/eggs
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2  cup           Swiss cheese -- or cheddar
    2      tablespoons   grated Parmesan cheese
      1/2  cup           bread crumbs
    2      tablespoons   margarine -- melted
    1      cup           all-purpose flour
      1/2  teaspoon      salt
      1/4  teaspoon      double-acting baking powder
    1 1/3  cups          margarine -- melted
    4      tablespoons   milk
                         ---- Filling: -----
    3      cups          zucchini -- sliced
      1/2  cup           boiling water
    2      teaspoons     salt
    2      large         eggs -- separated
    1 1/2  cups          sour cream
    2      tablespoons   all-purpose flour
    2      tablespoons   chives
      1/8  teaspoon      black pepper
      1/4  teaspoon      cream of tartar
 
      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.
 
 
 
 
 
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