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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
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