*  Exported from  MasterCook II  *
 
                             Zucchini Herb Pate
 
 Recipe By     : Country Woman Magazine July/August 92
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Appetizers (Dips)
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4      Medium        Zucchini -- about 1 lb
    2      Teaspoons     Tarragon Vinegar
    2      Teaspoons     Sugar
    2      Teaspoons     Salt -- divided
      1/2  Cup           Fresh Parsley Sprigs -- packed
      1/2  Cup           Fresh Chives -- snipped OR
      1/4  Cup           Dried Chives
    8      Ounces        Cream Cheese -- softened
      1/2  teaspoon      Pepper
                         Crackers
 
 Line a mixing bowl with a double thickness of cheesecloth. Coarsely =
 shred=20
 zucchini into prepared bowl. Sprinkle with binegar, sugar and 1 t salt.=20
 Toss gently; cover with a towel and set aside for 1 hour.
 Meanwhile, in a food processor with the chopping blade, mince parsley =
 and=20
 chives. Gather ends of cheesecloth, squeezing out as much liquid as=20
 possible.
 Add drained zucchini to food processor and process until pureed. Add =
 cream=20
 cheese, pepper and remaining salt; process until smooth. Press pate into =
 a=20
 small bowl. Cover and refrigerate overnight. Serve with crackers. Yield: =
 
 1-1/2 Cups.
 
  Diabetic Exchanges: One serving (1 T) equals 1/2 vegetable, 1/2 fat;=20
 also, 29 calories, 280 mg sodium, 5 mg cholesterol, 3 gm carbohydrate, 2 =
 
 gm protein, 2 gm fat.
 
  SOURCE:Country Woman Magazine July/August 92 SHARED BY:Gwynne Bodle =
 7/92=20
  Posted on NVN #67436 by Reichma1   [robbie/asst] on 10/05/93, MM format
 
 
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 NOTES :  I made the tarragon vingar, but have never made