TZUTC: -0700   
   MSGID: 34231.fidonet_cooking@1:105/500 2d52da76   
   PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   BBSID: FQBBS   
   CHRS: ASCII 1   
   NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Zucchini Dill Souffle   
    Categories: Souffles   
         Yield: 4 Servings   
       
         4 md Zucchini; peeled, cubed   
         1 tb Lemon juice   
         2 ts Salt   
         2 tb Margarine   
         2 tb Flour   
         1 c  Chicken broth or milk   
         4    Eggs; separated   
         2 tb Fresh dill; chopped -OR-   
         2 tb Dill seed   
       
     Simmer zucchini and lemon juice in boiling salted water to cover for   
     15 minutes. Drain zucchini and set aside. Melt margarine; add flour   
     and stir in broth. Cook until thickened. Beat egg yolks and add to   
     sauce. Stir in zucchini and dill. Bet egg whites until stiff and fold   
     into mixture. Pour into 6 cup prepared souffle dish. Preheat oven to   
     350?F. Place souffle dish in pan of water and bake for 50 minutes   
     or until set.   
        
     Recipe by Zucchini Cookbook by Nancy C. Ralston & Marynor Jordan, 1977   
       
   MMMMM   
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