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Frittata, Cobbler, Salad, Bread

August 12, 1993|ROSE DOSTI

DEAR SOS: I recently misplaced a recipe for zucchini frittata that I had gotten from The Times' Food Section about a year ago. --ZELMA

DEAR ZELMA: Here's a patty version that's nice to serve as a side dish or a luncheon entree.

ZUCCHINI FRITTATA 1 1/2 pounds yellow or green zucchini, cut in 1/2-inch slices 6 green onions, finely chopped 6 sprigs parsley, finely chopped 1/4 cup grated Romano or Parmesan cheese Minced garlic Salt Freshly ground pepper 2 bread slices, made into crumbs 4 eggs, beaten Olive oil

Mix zucchini, green onions, parsley, cheese, garlic and salt and pepper to taste, bread crumbs and eggs. Heat 1/2 inch olive oil in skillet. Drop zucchini mixture by large spoonfuls into oil and cook until browned on each side, turning once. Drain. Makes 6 to 8 small frittatas.

Each of 6 frittatas contains about: 141 calories; 170 mg sodium; 145 mg cholesterol; 9 grams fat; 8 grams carbohydrates; 8 grams protein; 1.04 grams fiber.

DEAR SOS: Please print a recipe for apple cobbler. I'd like to serve it at a party. --SANDY

DEAR SANDY: This homey dessert can be served warm with ice cream or whipping cream (or both) on the side. Incidentally, you can substitute summer fruit, such as peaches, plums and apricots, in equal amounts.

APPLE COBBLER 7 cups sliced apples 3/4 cup sugar 1/4 teaspoon nutmeg 1/8 teaspoon salt 1 tablespoon lemon juice 1/2 teaspoon grated lemon zest 1/4 teaspoon cinnamon 2 tablespoons butter or margarine Prepared pastry for 1-crust pie

Place apple slices in baking pan or casserole. Sprinkle with sugar, nutmeg, salt, lemon juice and lemon zest, cinnamon and dot with butter.

Roll out pastry to fit like lid over apple mixture. Place over apples and pierce crust with fork tines or cut slits in several places. Bake at 350 degrees 50 to 60 minutes. Makes 8 servings.

Each serving contains about: 456 calories; 140 mg sodium; 8 mg cholesterol; 13 grams fat; 89 grams carbohydrates; 2 grams protein; 2.16 grams fiber.

DEAR SOS: I have searched my vegetarian cookbooks for a tofu (egg-free) salad but have come up empty-handed. Can you help? --KERRY

DEAR KERRY: Here's a tofu "egg salad" with Asian seasonings that even non-vegetarians will find refreshing. If you are looking for a fat/cholesterol-free luncheon dish, this is it.

TOFU EGG-FREE SALAD 1/2 pound fresh tofu or bean curd, cut in 1/4- to 1/2-inch cubes 1 teaspoon sugar 1 tablespoon soy sauce 1 teaspoon minced green onion 1 teaspoon sesame oil

Place tofu in large bowl. Add sugar, soy sauce, green onion and sesame oil. Toss lightly to coat well. Serve cold as salad with greens, if desired. Makes 2 servings.

Each serving contains about: 198 calories; 519 mg sodium; 0 cholesterol; 12 grams fat; 8 grams carbohydrates; 19 grams protein; 0.18 gram fiber.

DEAR SOS: The Charthouse restaurant makes a great squaw bread. Can you get this recipe? --COLLEEN

DEAR COLLEEN: No, but here's a recipe developed by a talented cook who entered the recipe in a county fair competition and won a blue-ribbon. We think this one is really terrific.

MARILYN MARTELL'S SQUAW BREAD 2 cups water 1/3 cup oil 1/4 cup honey 1/4 cup raisins 5 tablespoons brown sugar, packed 2 packages dry yeast 1/4 cup warm water 2 1/2 cups unbleached all-purpose flour, about 3 cups whole-wheat flour 1 1/2 cups rye flour 1/2 cup instant nonfat milk powder 2 1/2 teaspoons salt Cornmeal Melted butter

Combine water, oil, honey, raisins and 4 tablespoons brown sugar in blender container. Blend to liquefy.

Soften yeast in warm water with remaining 1 tablespoon brown sugar. Sift together 1 cup unbleached flour, 2 cups whole-wheat flour, 1 cup rye flour, nonfat milk powder and salt in large bowl. Add honey mixture and yeast. Beat with mixer at medium speed until smooth, about 2 minutes. Gradually stir in enough of remaining flours to make soft dough that leaves sides of bowl. Turn out onto floured surface and knead until smooth and satiny, about 10 to 12 minutes.

Place dough in lightly greased bowl and turn to grease other side. Cover and let rise until doubled, about 1 1/2 hours. Punch down and let stand 10 minutes. Shape into 4 round loaves.

Place 2 loaves on each of 2 lightly greased baking sheets sprinkled with cornmeal. Cover and let rise in warm place until light and doubled in size, about 1 hour. Bake at 375 degrees 30 to 35 minutes. Cool on racks. While still hot, brush with melted butter. Makes 4 loaves, each with 8 slices.

Each slice contains about: 147 calories; 211 mg sodium; 4 mg cholesterol; 4 grams fat; 25 grams carbohydrates; 4 grams protein; 0.30 gram fiber.

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