Zucchini and Cheese Casserole
3 pounds zucchini, unpeeled, cut into 1 inch chunks
1 cup cottage cheese
1 cup shredded Monterey Jack
2 eggs
1 tsp. dill seeds
1/4 tsp. salt or to taste
1/2 cup dried bread crumbs
1 Tbsp. butter, cut up
Simmer zucchini in salted water to cover for 5 minutes. Drain well
In large casserole dish, combine zucchini with cottage cheese, Monterey Jack cheese, eggs, dill seeds and salt.
Bake the casserole, uncovered, in preheated 350-degree oven for 15 minutes.
Remove from oven, sprinkle the bread crumbs on top of zucchini mixture and dot with butter.
Bake casserole another 5 minutes.
Serves 4-6.
Hermits
2 cups flour
2 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. cloves
1/4 tsp. salt
1/2 cup shortening
1/2 cup granulated sugar
1/2 cup packed brown sugar
2 eggs
1 cup raisins
3/4 cup chopped walnuts
Sift together flour, baking powder, spices and salt.
Cream shortening, sugars and eggs together.
Blend in flour mixture.
Add raisins and walnuts; mix well.
Drop by teaspoonful onto greased baking sheets.
Bake at 350 for 12-15 minutes or until lightly browned.
Makes about 3 dozen cookies.
