Stuffed Zucchini

Stuffed Zucchini

1 1/2 lbs. zucchini
1 1/2 cups bread crumbs
3/4 cup grated cheddar cheese
1/4 cup minced onions
2 tbsp. minced parsley
1 1/4 tsp. salt
2 eggs, beaten
1/8 tsp. pepper
3 tbsp. butter

Wash zucchini and cut off ends. Boil until tender in water with 1 tsp. salt (5-7 min. more if very large), cut in half, and remove the centers with a spoon.

Preheat oven to 350 degrees.

Chop zucchini centers and mix with bread crumbs, 1/2 cup cheddar cheese, minced onions, parsley, salt, eggs and pepper.

Pile mixture into zucchini shells, dot with butter, and sprinkle with remaining 1/4 cup cheddar cheese. Bake for 30 minutes or until golden brown.

Serbian Cabbage

1 medium head cabbage, shredded fine (about 3 lb.)
1 (13 oz.) can evaporated milk
1 C. dry bread crumbs
1/2 C. margarine

Preheat oven to 350ºF.
Place cabbage in shallow 4 quart casserole dish. Pour milk over cabbage;
sprinkle with bread crumbs and dot with butter. Cover and bake 30
minutes. Uncover and bake an additional 30 minutes or until crumbs are
lightly browned and cabbage is tender. Makes 6 servings.