A recipe for your favorite book

Kim Skornogoski. TRIBUNE PHOTO / LARRY Beckner

I recently read an article that validates what I've always wondered - recipes in cookbooks are not always tested first.

With much of the burden of cookbooks that will produce the addition of beautiful pictures, not much in the budget to ensure that everyone can follow the directions and map will not be changed.

Apparently the new trend, volunteers and chefs is payment for the provision to recruit a free copy of the cookbook. This seems like a very good concert.

I guess that means that the column of giving and receiving that is ahead of the curve, because we have the ability to be controlled by players tested recipes.

I have heard from many of you to share your thoughts on your favorite cookbooks. Also remember, a recipe from these cookbooks include, share their thoughts on what makes the best cookbook.

As always, the proceeds of e-mail and applications for mutual concessions, 205 S. River Drive, 59405 or e-mail giveandtake@greatfallstribune.com.

The column this week with the latest avalanche of zucchini recipes.

Scott Swanson common stew recipe a family cookbook. It is clear that your family has a great sense of humor, to name the cookbook, "Swanson broth ... it is made with genuine Swanson."

The note in the book says: "I always take care to treat zucchini hill like a child, because I knew that this delicious dish is served several times this summer I do not think it much cholesterol.."

ZUCCHINI CASSEROLE

6 cups (2 years), finely sliced zucchini

, Lightly beaten 2 egg yolks

1 cup sour cream

2 c. Flour

2 egg whites, mounted snow

1 ½ cups shredded cheddar cheese

6 slices bacon, cooked crisp and crumbled

1c. Butter

½ cup fine dry bread crumbs

Simmer until tender Zukes; Drain and sprinkle with salt. Mix egg yolks, sour cream and flour. Add the egg whites. Put half the Zukes in a pot and with half of the egg mixture, half the cheese and all the bacon. Repeat layers. Melt the butter and add the crumbs. Sprinkle bread crumbs on and bake at 350 degrees for 20-25 minutes.

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Judy Boyce sent several recipes from cooking light magazine baked this cheese, which manages to keep 92 calories per serving.

ZUCCHINI ONION AND GRATIN

2 c. Olive oil

1 large onion, cut into quarters lengthwise and thinly

1c. Tomato paste

2 c. Lemon peel

1c. fresh thyme

^_8.3 c. kosher salt divided,

¼ c. freshly ground pepper

1 ½ pounds zucchini, cut diagonally into ¼-inch pieces

¼ cup grated Parmesan

1 tablespoon oil in a large skillet over medium heat. Onion and cook for six minutes, stirring occasionally. The tomato paste, cook for 2 minutes, add the lemon zest, thyme, _{^1/8 teaspoon} salt and pepper and cook for 2 minutes.

Preheat grill to high. Arrange zucchini on a plate roll pan, a little oil 1 tbsp. Cook 7 minutes or until lightly charred. Sprinkle with salt remaining.

Reduce the oven temperature to 375 degrees. Spread the onion mixture into a baking dish 2 liters. Arrange zucchini in onions. Sprinkle with cheese and for 25 minutes.

Lightly browned Back to the grill for 90 seconds or until they.

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Judy also common zucchini slices to garnish grilled options, each of which serves four people.

ZUCCHINI TOPPERS

Cut the zucchini thick on a diagonal, half an inch. Grill for two minutes per side to get half way through turning to the ratings grill.

Caprese: Mix ½ cup diced tomatoes, cored 2 tablespoons chopped fresh basil, 2 tsp olive oil, red wine vinegar 1 teaspoon, ¼ teaspoon kosher salt ¼ teaspoon pepper. Arrange grilled zucchini on a baking sheet lined with parchment paper. Sprinkle the mixture and the mozzarella cheese 1 oz roast for two minutes.

Walnut and Gorgonzola: Grill 2 slices of red onion 5 minutes per side or until they are soft. Chop onions and mix with ¼ cup chopped toasted walnuts, 2 teaspoons olive oil 1 teaspoon balsamic vinegar, ¼ teaspoon kosher salt ¼ teaspoon freshly ground pepper. Pour. Mixture over the zucchini and top with 3 tablespoons walnuts gorgonzola

Chickpea and Red Pepper: Combine ½ cup canned chickpeas, rinsed, drained and chopped, ¼ cup fresh parsley, ¼ cup roasted red pepper red onion, finely chopped 2 tablespoons, 2 tablespoons feta cheese 1 tbsp olive oil 1 tablespoon juice lemon oil, ¼ teaspoon kosher salt and ¼ teaspoon freshly. Pour over zucchini and serve.

Shiitake and ponzu: Mix ¼ cup unsalted chicken broth 1 tablespoon soy sauce, low sodium, 2 teaspoons mirin rice wine and ¼ teaspoon red pepper flakes. Roast sliced mushrooms 3.5 oz shiitake caps in 2 teaspoons olive oil over medium heat for 8 minutes. Stir in stock and ¼ cup chopped green onions. Cook 2 minutes. Pour over zucchini.

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