*  Exported from  MasterCook II  *

                            Zucchini Herb Pate

Recipe By     : Country Woman Magazine July/August 92
Serving Size  : 6    Preparation Time :0:00
Categories    : Appetizers (Dips)

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      Medium        Zucchini -- about 1 lb
   2      Teaspoons     Tarragon Vinegar
   2      Teaspoons     Sugar
   2      Teaspoons     Salt -- divided
     1/2  Cup           Fresh Parsley Sprigs -- packed
     1/2  Cup           Fresh Chives -- snipped OR
     1/4  Cup           Dried Chives
   8      Ounces        Cream Cheese -- softened
     1/2  teaspoon      Pepper
                        Crackers

Line a mixing bowl with a double thickness of cheesecloth. Coarsely
shred zucchini into prepared bowl. Sprinkle with vinegar, sugar and 1
t salt.

Toss gently; cover with a towel and set aside for 1 hour.

Meanwhile, in a food processor with the chopping blade, mince parsley
and chives. Gather ends of cheesecloth, squeezing out as much liquid
as possible.

Add drained zucchini to food processor and process until pureed. Add
cream cheese, pepper and remaining salt; process until smooth. Press
pate into a small bowl. Cover and refrigerate overnight. Serve with
crackers.

Yield: 1-1/2 Cups.

Diabetic Exchanges: One serving (1 T) equals 1/2 vegetable, 1/2 fat; also,
29 calories, 280 mg sodium, 5 mg cholesterol, 3 gm carbohydrate,
2 gm protein, 2 gm fat.

SOURCE: Country Woman Magazine July/August 92
SHARED BY:Gwynne Bodle 7/92
Posted on NVN #67436 by Reichma1 [robbie/asst] on 10/05/93, MM format

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NOTES: I made the tarragon vingar, but have never made