2 pounds zucchini, shredded

1 1/2 cups Cheddar, shredded

1 can cream of chicken soup

2 cups sour cream

1/4 pound butter, melted

1/2 cup onion, diced

1 teaspoon salt

Shred zucchini and place in a colander sprinkle with salt and toss. Allow to drain for at least 15

minutes. Use your hands to press all the liquid out you can.

Mix all ingredients. Place in a 9 x 13−inch baking dish and bake in a 350 degree oven for 45 minutes to

one hour.

Per Serving: 380 Cal (79% from Fat, 11% from Protein, 10% from Carb); 11 g Protein; 34 g Tot Fat;

10 g Carb; 2 g Fiber; 278 mg Calcium; 1 mg Iron; 899 mg Sodium; 86 mg Cholesterol

4 ea Fresh tomatoes

1 ea Ripe avocado

2 dr Lemon juice

1 pn Chili powder

1 sm Handful of alfalfa sprouts

2 tb Chopped celery or green bell

– pepper 1 ts Chopped parsley

1 pn Coriander

Salt Cut tops off tomatoes & scoop out insides. Save insides for another dish. Mash avocado & mix with the rest of the ingredients. Stuff into the tomato shells. Particularly good as an appetizer to a Mexican meal.

2 Large avocados

2 c Chicken broth

Salt, pepper 2 c Whipping cream

2 T Cognac

2 T Sherry

Frozen avocado shell cups Peel avocados and dice pulp. Puree pulp in blender container with chicken broth. Season to taste with salt and pepper. Gradually stir in whipping cream. Chill. Add cognac and sherry just before serving. Note: To make frozen avocado-shell cups for soup, cut a slice from stem end of avocado. Scoop out pulp and discard seed. Reserve cap. Use pulp for soup or puree with small amount of lemon juice and freeze for future use. Place shell upright in cup or egg carton. freeze until firm. To serve, embed avocado shell in crushed ice in a dessert dish or soup icer. Carefully spoon in soup and lean cap against side of avocado. Makes about 4 cups.

1/4 c Walnuts, chopped

1 sm Sweet orange, sectioned

1/2 md Firm ripe avocado, diced

1/2 c Turnip, diced

Red leaf lettuce, torn, — as needed

———-DRESSING———-

1 1/2 tb Walnut oil -=OR=-

Peanut oil 1/2 tb Lemon juice -=OR=-

Lime juice, to taste 1/2 ts Mint

1/2 ts Honey

Black pepper, to taste Toast walnuts on a hot, dry skillet, stirring frequently, until they are fragrant. About 8 to 10 minutes. Remove from heat & let cool. Combine salad ingredients in a serving bowl & toss with the walnuts. In a small bowl, stir together the dressing ingredients. Pour over the salad & toss to coat. Serve at once.

1 lb Fresh asparagus, trimmed

1/4 c Minced shallots

3 tb Tarragon-white wine vinegar

4 ts Chopped fresh tarragon OR

1 1/4 ts Dried tarragon

1 ts Dijon mustard

7 tb Hazelnut oil, walnut oil

-or olive oil 4 c Baby lettuces or inner

-leaves of curly endive 1/4 c Hazelnuts, toasted, husked,

-coarsely chopped

Pour water into large pot to depth of 1 inch and bring to boil. Place asparagus on steamer rack set over water in pot. Cover pot and steam until asparagus is cresp-tender, about 4 minutes. Transfer asparagus to bowl of ice water and cool. Drain. Place asparagus on paper towls. (Can be prepared 6 hours ahead. Cover and refrigerate.) Combine shallots, vinegar, tarragon and mustard in bowl. Gradually whisk in oil. Season to taste with salt and pepper. Place baby lettuces on large platter. Arrange asparagus atop lettuces. Drizzle with vinaigrette. Sprinkle with hazelnuts. From The Loire Valley Bon Appetit/May 94 Typed by Didi Pahl