1. Combine cheeses; reserve 1/4 cup. Combine remaining cheeses with bread crumbs and 2 tablespoons melted margarine. Set aside. 2. Combine flour, salt and baking powder in mixing bowl. Cut in 1/3 cup margarine and reserved 1/4 cup cheeses until mixture is size of small peas. Sprinkle milk over flour mixture, stirring with fork until dough is moist enough to hold together. 3. Form into a ball then flatten to 1/2 inch thickness. Smooth the edges with your hands. Roll out on floured surface to a circle 1-1/2 inches larger than an inverted 9-inch pie plate. Fit into pan, fold edges under then flute. Chill while preparing filling. 4. Place half of zucchini in pastry-lined pan. Cover with half of sour cream mixture. Top with remaining zucchini then with remaining sour cream mixture. Sprinkle with cheese-breadcrumb mixture. 5. Bake in preheated 400-degree oven for 10 minutes. Lower heat to 325 and bake 40-50 minutes longer until knife inserted halfway between center and edge comes out clean. FILLING: 1. Cook zucchini in water and 1 teaspoon salt in covered saucepan for 5 minutes or until tender. Drain well. 2. Beat egg yolks slightly; add sour cream, 1 teaspoon salt, flour, chives and pepper. 3. In large mixing bowl, beat egg whites with cream of tartar until stiff but not dry. Fold into sour cream mixture. Recipe By : Jo Anne Merrill From: Sykes.Kaye@uniface.Nl (Kaye Sykesdate: Thu, 16 Feb 95 10:02:23 +0100 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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|Serving Size: 1 Serving (156g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 117 (26%)|
|Amt Per Serving||% DV|
|Total Fat 13g||17 %|
|Saturated Fat 6.2g||31 %|
|Monounsaturated Fat 3.2g|
|Polyunsanturated Fat 2.1g|
|Cholesterol 24.2mg||7 %|
|Sodium 1597.3mg||55 %|
|Potassium 302.9mg||8 %|
|Total Carbohydrate 68.6g||20 %|
|Dietary Fiber 4.8g||19 %|
|Sugars, other 63.8g|
|Protein 14g||20 %|
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Calories per serving: 448
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