| Triple Cheese Ramekins | Serves | 4 |
| Heat cream w butter. Stir in bread crumbs and pepper. Let cool. Add beaten yolks cheeses and crumbs. Beat whites till stiff. Fold in. Pour into 4 small soufflé dishes. Bake at 350 for 20-25 min. |
| Heavy Cream | 0.5 | c |
| Butter | 2 | T |
| Egg | 4 | separated |
| Cheese, Swiss | 0.5 | c |
| Cheese, Parmesan | 0.33 | c |
| Cheese, Blue | 2 | T |
| Crumbs, Bread | 1.5 | c |
| Welsh Rarebit | Serves | 4 |
| Combine beer, mustard, Wor. and red pepper seasoning in top of double boiler. Warm over simmering water. Stir in cheese, a bit at a time, until melted. Beat eggs slightly in small bowl. Slowly stir in about 1 c of the hot cheese mix. Stir back into remaining cheese mix in double boiler. Cook, stirring constantly, 3 min. Remove from heat. Halve each slice of toast diagonally; place 4 triangles on each plate. Spoon mix on top and sprinkle w paprika. |
| Beer | 1 | c |
| Mustard | 1 | tsp dry |
| Worcestershire Sauce | 2 | tsp |
| Hot Sauce | few drops |
| Cheese, Cheddar | 1 | lb, shredded |
| Egg | 2 |
| Bread | 8 | slices, toasted |
| Zucchini Frittata w Blossoms | Serves | 6 |
| In a bowl, whisk eggs, 1/2 c cheese, s&p. Sauté zucchini in 12" non-stick skillet over moderately high heat in 2T oil, stirring, until it is softened. Transfer w slotted spoon to a small bowl. Add remaining 1T oil to skillet and cook onion and pepper w s&p over moderate heat, stirring, until vegetables are softened. Add garlic and thyme and cook the mix, stirring 1 min. Stir in zucchini, pour in egg mix and arrange blossoms decoratively on the surface. Preheat the broiler. Cook frittata over moderate heat, w/o stirring, for 12 - 15 min or until the edge is set but the center is still soft, and sprinkle the remaining cheese on top. Broil about 4" from heat 2-3 min or until the cheese is bubbling and golden. Let cool in skillet 5 min, run a thin knife around edge, and slide onto serving plate. Cut into wedges and serve warm or at room temp. |
| Egg | 12 | large |
| Cheese, Parmesan | 1 | c |
| Zucchini | 3 | c julienne strips (2 med) |
| Olive Oil | 3 | T |
| Onion | 1 | chopped fine |
| Peppers, Red | 1 | chopped fine |
| Garlic | 3 | cloves, minced |
| Thyme | 1.5 | T fresh |
| Zucchini Blossoms. | 6 | -8 blossoms, pistils removed |
| Zucchini Frittatas | Serves | 6 |
| Preheat oven to 375. Heat oil in 12" nonstick skillet over moderately high heat until hot but not smoking, then sauté zucchini w salt & pepper, stirring occasionally, until just tender, about 4 min. Whisk chives, zucchini, and 1/2 c cheese into eggs. Divide mix among 6 oiled 1 cup muffin cups or ramekins and bake in middle of oven until tops are puffed and set, about 15 min. Remove pan fro oven and turn on broiler. Sprinkle frittatas w remaining 1/4 c cheese and broil 3-4 inches from heat until cheese is melted and tops are golden, 1-2 min. |
| Olive Oil | 1.5 | T |
| Zucchini | 3 | med, halved lengthwise & cut into 1/8" slices |
| Chives | 0.25 | c |
| Cheese, Pecorino Romano | 1.5 | oz finely grated (.75 c) |
| Egg | 10 | large beaten |