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To prevent burning saucepan when boiling milk, sprinkle bottom of the pan with granulated sugar. Let it get hot, then pour in the milk. It also keeps milk from boiling over More Tips


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Zesty Italian Zucchini Dip



Yield: 8 servings
3 c zucchini; shredded
1 c cream cheese; softened
2 ea eggs; large
1/4 c romano cheese; grated
1/4 c parmesan cheese; grated
1/2 c yellow onion
2 ts dried parsley; crushed
1/2 ts salt
1/2 ts oregano; dried
2 tb milk
2 tb fresh parsley; minced, or


Place the shredded zucchini in a colander, squeeze out any excess water and set aside. Beat the cream cheese to a smooth consistency and blend in the milk and eggs, blending well. Mix in all the other
ingredients, including the zucchini, and place in a greased 1 1/2-quart casserole. Bake at 350 degrees F. for 20 minutes, or until heated through and bubbly. Pour into a chafing dish and serve hot. Makes about 5 cups of dip. SUGGESTED DIPPERS: Italian Bread Chunks, Bell Peppers, Hot Dogs, Genoa Sausage













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