ANST - Not period, but OHHH are these good![Fwd: FW: Cookie Recipe]

[Sandy M Koenig]

Ok, here's one for you.
		Zucchini  Frittata
		serves 4

5 eggs
salt and pepper to taste
1 tsp. dried basil
1 tsp. dried oregano  ( I used italian seasoning)
5 tbls. grated Parmesan cheese
2 tbls.  olive oil   ( I used canola oil)
1 large tomato, chopped   (I used Roma tomatoes, sliced)
1 medium zucchini, washed and sliced thinly

In medium bowl, beat eggs slightly with salt, pepper, basil and oregano. 
 Stir in half the Parmesan cheese.
Set aside.

In a 12-inch nonstick skillet, saute' tomatoes and zucchini in oil until
zucchini is lightly browned.

Pour in egg mixture and sprinkle with remaining Parmesan cheese.  Cook
over medium-low heat until eggs are well set, approximately 20 minutes.

Cut into 4 wedges and serve immediately.   
Note:   the recipe also calls for 1 cup cottage cheese, but I found it
made the dish watery.   better to just put the cottage cheese on top or
omit.

Per serving:  240 calories, 16 grams fat, 275 mg cholesterol, 18 grams
protein, 5 grams carb.   1 gram fiber, 430 mg sodium, 155 mg calcium, 1
mg iron, 23 mcg folate



Raven







On Tue, 16 Jun 1998 16:17:15 -0500 Kim Tucker <neassa at swbell.net> writes:
>Greetings from Baroness Neassa, mka Kim Tucker.
>
>I believe this is an Urban Legend, but I agree completely that these 
>are
>wonderful cookies. My mother-in-law gave me this recipe, and the same
>story, almost word-for-word, in May of 1992. (Yes, I put the date
>received on my recipe cards...) These are the cookies that I made for
>the Hospitality Tent last March for Gulf War.
>
>Because I am a lazy baker, I leave out the Hershey's bar and just 
>throw
>in some extra chocolate chips. I also use the "quick" oats, that are
>already cut fairly fine, rather than blend up the regular oats.
>
>Have fun with the cookies, and feel free to send me good recipes
>anytime.
>
>Neassa
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