VINTAGE HICKORY HILL ZUCCHINI COOKBOOK BOOK RECIPE 1980

VINTAGE HICKORY HILL ZUCCHINI COOKBOOK BOOK RECIPE 1980. GREAT VERSITILE VEGETABLE. 82 PAGES. SAMPLE RECIPES.. LITTLE WEAR, GOOD CONDITION..WINNER PAYS $3.00 SHIPPING THANKS FOR LOOKING! cold zucchini soup with curry Yield 1 Servings Measure Ingredient 1½ pounds Zucchini 1 large Onion 1½ teaspoon Curry powder 3 cup Chicken broth 1 cup Heavy cream (or evaporated skim milk) ½ cup Milk (can be skim) Salt and freshly ground black pepper Finely chopped chives for garnish Rinse the zucchini and pat dry. Trim off the ends and cut about a cupful of zucchini into thin match sticks. Place in a saucepan, cover with cold water and boil 3 to 4 minutes. Drain and set aside. Meanwhile cut the remaining zucchini into small chunks and put in a kettle. Add the onion, peeled and thinly sliced. Sprinkle with curry powder and stir to coat the pieces. Add the chicken broth and bring to a boil, cover, and simmer about 15 minutes or until zucchini is very tender. Whirl in a blender or food processor or put through a food mill. There should be about 4 cups. Add the cream, milk, salt and pepper to taste. Add the reserved zucchini stickls. Chill thoroughly. Serve sprinkled with chopped chives. Serves 6 to 8. (Recipe is from HICKORY HILL ZUCCHINIES by Barbara Cooley McNamee.)