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  • Re: Down With Zucchini

    From Ben Collver@1:105/500 to Dave Drum on Tue Sep 16 18:19:57 2025
    I'm not a huge fan of zucchini.

    I know someone who prefers Calabacitas (Mexican grey squash) though to
    my tastes buds it's identical to zucchini.

    Good thing there are so many varieties to choose from.

    Volunteer squash are fun too. So long as it doesn't turn into a
    butternut zucchini hybrid (buttkini).

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Cauliflower Nut Bites
    Categories: Indian, Snacks
    Yield: 4 Servings

    2 c Small cauliflower florets
    1/2 c Whole cashews
    1 ts Salt
    2 c Oil
    1/2 ts Black pepper powder
    4 tb Tomato sauce -OR-
    1/4 c Tomato chutney

    Heat oil in wok and deep fry florets. Drain on paper towels and set
    aside. Place cashews in a small strainer and dip them into the oil
    for 10 seconds. Remove and drain. Combine cauliflower and cashews and
    add salt and pepper by placing in a plastic bag and shaking. Serve
    with tomato sauce or tomato chutney.

    Recipe by The Taste Divine by Vanamali, 1993

    MMMMM
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  • From Dave Drum@1:124/5016 to Ben Collver on Wed Sep 17 05:00:37 2025
    Ben Collver wrote to Dave Drum <=-

    I'm not a huge fan of zucchini.

    I know someone who prefers Calabacitas (Mexican grey squash) though to
    my tastes buds it's identical to zucchini.

    Good thing there are so many varieties to choose from.

    Volunteer squash are fun too. So long as it doesn't turn into a
    butternut zucchini hybrid (buttkini).

    And then there is the ubiquitous member of the squash family which many
    people don't realise *is* a squash. It gets used for lots of things
    you woouldn't think of using a crookneck or acorn for. The cucumber. Bv)=

    MMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Batter-Fried Squash Blossoms
    Categories: Appetizers, Breads, Snacks
    Yield: 8 Servings

    36 lg Squash blossoms; picked just
    - about to open (male
    - blossoms are larger)
    1 c Milk
    1 tb Flour
    1 ts Salt
    1/8 ts Fresh ground pepper
    1/2 c Cooking oil
    Paprika

    In a shaker jar, combine milk, flour, salt and pepper.
    Place squash blossoms in large pie tin and gently pour
    the milk-flour mixture over them. Heat the oil in a
    large heavy skillet until a drop of water will sizzle.
    Fry the batter-coated blossoms in the hot oil until
    golden brown; drain on paper towels and sprinkle with
    paprika. Serve hot.

    Squash blossom is considered the greatest of delicacies
    by the Zuni. Choicest of all are the larger male flowers
    which are carefully gathered from the vine, fried in
    deep fat, and served as an appetizer or used as a
    seasoning for vegetables, soups and stews.

    POSTED BY: Loren Marti

    FROM: The Art of American Indian Cooking by Yeffe
    : Kimball and Jean Anderson, Avon Books, New
    : York, NY, 1965.

    RECIPE FROM: http://www.recipesource.com

    Uncle Dirty Dave's Archives

    MMMMM

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  • From Ben Collver@1:105/500 to Dave Drum on Wed Sep 17 07:19:42 2025
    And then there is the ubiquitous member of the squash family which many people don't realise *is* a squash. It gets used for lots of things you wouldn't think of using a crookneck or acorn for. The cucumber.

    And there's the OTHER member of the squash family: melons

    * Exported from MasterCook *

    Salad Of Chicken & Melon

    Recipe By :
    Serving Size : 6 Preparation Time :0:00
    Categories : Salads Chicken

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    3 Chicken breasts -- boneless
    1 Cantaloupe
    1/2 lb Black grapes
    1/2 lb Asparagus
    1 c Chicken broth
    1/2 c Dry white wine
    1 cl Garlic -- crushed
    3 tb Capers
    3 tb Parmesan cheese --
    - coarsely grated
    Dressing:
    1/4 c Lemon juice
    1/4 c Oil
    1/4 c Dry white wine
    1 cl Garlic -- crushed

    Cut cantaloupe into chunks. Halve and seed grapes. Trim asparagus,
    boil, steam or microwave until just tender. Cut asparagus into 2"
    lengths. Combine broth, wine, and garlic in a pan, add chicken;
    bring to a boil, reduce heat and simmer for 5 minutes on each side,
    or until tender. Drain chicken, cool, and shred finely. Combine
    chicken, melon, grapes, asparagus, and capers with dressing. Serve
    with parmesan cheese.

    Dressing:

    Combine all ingredients in a jar, shake well.

    Posted by: Patti (VDRJ67A)


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