Cheese-Stuffed Zucchini

3 zucchini squash

¼ cup finely minced onions
2 Tbsp. butter
½ cup bread crumbs
¼ tsp. salt
¼ tsp. pepper
½ cup grated Swiss cheese

Topping:
melted butter
Parmesan or cheddar cheese
fresh parsley

Wash zucchini and cut off ends. Drop into boiling water to cover for 10 minutes. Blanch in cold water. Drain and slice zucchini lengthwise. Scoop out pulp (with a grapefruit knife) and finely chop the pulp.

Sauté the onion in the butter until golden. Add the pulp, bread crumbs, salt and pepper and the Swiss cheese. Cook until soft and some of the moisture has evaporated.

Fill zucchini boats with mixture, dot with melted butter, cheese and bake in a 450º oven about 10 – 15 minutes, until hot and golden. Bake uncovered.

Sprinkle with chopped fresh parsley.

Lemon Bars

Cookie Crust:

2 cups unbleached all-purpose flour
½ cup plus 2-3 Tbs. confectioners’ sugar
pinch of salt
1 t. finely grated lemon zest
1 cup (2 sticks) butter, room temperature

Lemon Filling:

4 large eggs
2 cups granulated sugar
1 Tbs. finely grated lemon zest
6 Tbs. freshly squeezed lemon juice
2 Tbs. unbleached all-purpose flour
1 t. baking powder

Preheat oven to 350 degrees F. Lightly grease a 9 x 13 inch pan.

To make the cookie crust, combine the flour, confectioners’ sugar and salt. Add the lemon zest and butter, mixing until thoroughly blended. Using the heel of your hand or the back of a spoon, gently spread the mixture over the bottom of the pan. Bake for 20 minutes.

While the crust is baking, prepare the filling. Beat the eggs until light. Gradually add the sugar, beating until think and lemon colored. Add the lemon zest, lemon juice, flour, and baking powder, blending until well combined.

Pour the lemon mixture over the still warm baked cookie crust.

Bake for 20-25 minutes, until the top is golden brown. The filling should be soft.

To garnish, sift the remaining 2-3 Tbs. confectioners’ sugar over the cookies while they are still warm. Cook on a rack for at least 30 minutes before cutting into squares of bars.

Makes about 35 bars.

Sweet and Sour Meat Balls

1 bottle (12oz.) chili sauce
1 can (14.5 oz.) jellied cranberry sauce
¼ cup bread crumbs
3 eggs
3 lb. ground meat
salt/pepper
3 Tbsp. mustard
5 Tbsp. ketchup
1 cup water

Put the chili sauce and cranberry sauce in a large, heavy pot; bring to a boil and let simmer.

In a wooden bowl chop bread crumbs, eggs, ground meat, salt and pepper to taste, mustard, ketchup and add the 1 cup of water.

Form the meat balls (the size depends on your preference); put in the above liquid and cook slowly or simmer for 2-3 hours.

Mushroom Phyllo Appetizers

2 medium onions, finely chopped
4 oz. butter
1½ lb. fresh mushrooms, chopped
6 Tbsp. flour
6 Tbsp. dry sherry
salt and pepper, to taste

16 phyllo sheets
½ lb. butter, melted

Sauté onions in the 4 oz. of butter over medium heat until tender, about 8 minutes. Stir in mushrooms, flour, sherry, salt and pepper. Cook and stir until mixture is thickened, about 3 minutes; cool slightly.

Cut phyllo leaves lengthwise into 5 strips; brush with melted butter. Place a second sheet on top; butter. Place a cylinder of filling (about 1 Tbsp.) diagonally on each strip. Fold in each corner and roll until closed. Brush with melted butter.

Bake 400º for about 15 minutes, or until brown.

Coconut Crusted Shrimp

12 tiger shrimp, with tails attached
1 ½ cups flour
3 large eggs, beaten
1 ½ cups Panko (Japanese bread crumbs)
1 ½ cups sweetened shredded coconut flakes
vegetable oil (for frying)

Peel, clean, devein shrimp and dust with flour. Dip shrimp into egg wash, then press shrimp into Panko and coconut; turn shrimp over and press into Panko and coconut again to coat both sides.

Refrigerate shrimp for about 2 hours prior to frying.

Pour enough oil into heavy large pot to reach a depth of 2 inches; heat to 350°F. Working in batches, add shrimp to hot oil; deep-fry until cooked through, about 1 minute.

Using tongs or slotted spoon, transfer shrimp to paper towels to drain. Arrange shrimp on platter.