30-Minute

Meals
Zucchini Nuggets Christina Davis
Smithfield, VA

This recipe is special because Mom made these with the zucchini from
our family garden while we were growing up. It was one sure way to get
us to eat our veggies...there were never any leftovers. We still make
them today and now our kids love them!

1 c. zucchini, grated 2 eggs, beaten

1 onion, grated 1/2 c. grated Parmesan cheese
3/4 c. all-purpose flour oil for frying
1 t. dried parsley

In a bowl, mix together all ingredients except oil. Heat oil in a skillet
over medium heat. Add batter by tablespoonfuls. Cook until golden
on both sides. Serves 4 to 5.

Zesty Mustard Sauce Irene Robinson

Cincinnati, OH

Delicious on hot steamed broccoli, asparagus spears or green beans.

3/4 c. mayonnaise 1-1/2 T. Dijon mustard

3 T. lemon juice 1/2 c. heavy cream

In a bowl, mix together mayonnaise, lemon juice and mustard; set

aside. In a separate bowl, with an electric mixer on high speed, beat
cream until soft peaks form. Fold whipped cream into mayonnaise
mixture. Keep refrigerated. Makes about 2 cups.

Create a trail of glowing pumpkins

in no time...after carving, tuck
a string of outdoor-safe
battery-operated lights inside
each pumpkin.

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