Guest guest Posted February 18, 2008 Report Share Posted February 18, 2008 @@@@@ Zucchini Herb Pate 4 medium zucchini, (about 1 pound) 2 teaspoons tarragon vinegar 2 teaspoons sugar 2 teaspoons salt, divided 1/2 cup packed fresh parsley sprigs 1/2 cup snipped fresh chives, or 1/4 cup dried chives 1 package (8 ounces) cream cheese, softened 1/2 teaspoon pepper Crackers Line a mixing bowl with a double thickness of cheese cloth. Coarsely shred zucchini into prepared bowl. Sprinkle with vinegar, sugar and 1 teaspoon salt. Toss gently; cover with a towel and set aside for 1 hour. Meanwhile, in a food processor with the chopping blade, mince parsley and chives. Gather ends of cheesecloth, squeezing out as much liquid as possible. Add drained zucchini to food processor and process until pureed. Add cream cheese, pepper and remaining salt; process until smooth. Press pate into a small bowl. Cover and refrigerate overnight. Serve with crackers. Yield: 1-1/2 cups (Serves 24. One serving = 1 T.) PREP 75 min. TOTAL 75 min. Author: Melissa Sullivan Source: Taste of Home Country Woman Formatted by Chupa Babi: 02.18.08 One serving: (1 tablespoon) Calories: 29 Fat: 2 g Saturated Fat: 0 g Cholesterol: 5 mg Sodium: 280 mg Carbohydrate: 3 g Fiber: 0 g Protein: 2 g Diabetic Exch: 1/2 vegetable, 1/2 fat. “A friend gave me the recipe for this pate after she'd served it at a formal wedding reception. But I make it most often to spread on crackers at picnics, potlucks and other casual get-togethers.†Melissa Sullivan, Iuka, Kansas ______________________________\ ____ Be a better friend, newshound, and know-it-all with Mobile. Try it now. http://mobile./;_ylt=Ahu06i62sR8HDtDypao8Wcj9tAcJ Quote Link to comment Share on other sites More sharing options...
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