Martha Len Nelson: Bake with garden’s bounty

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Turn zucchini into savory appetizer

This weekend you have the opportunity to take your children, grandchildren — or in my case, great-grandchildren — to see Denton Community Theatre’s Theatre School production of Alice in Wonderland … or Down the Rabbit Hole and Through the Looking Glass.

This fast-paced musical in two acts was adapted and written by John Evarts, an experienced teacher who knows how to entertain. The production is directed by Kenny Fudge.

Performances are at 7:30 p.m. tonight and at 2 p.m. Saturday and Sunday. Tickets cost $10 each and are available by calling 940-382-1915.

Also, how many of you remember theater legends Jessica Tandy and Hume Cronyn? Their daughter, stage and screen actress Tandy Cronyn, is currently in residence at the University of North Texas preparing to try out a one-woman play she commissioned, The Tall Boy, about a German woman who ran a camp for survivors of World War II. Performances will be Aug. 2-5; call the box office at 940-565-2428.

For those of you who have gardens with plentiful zucchini, my favorite recipe for its use is Lil Adami’s wonderful Zucchini Bread in the Denton Woman’s Club Cookbook. But I have a delicious new hors d’oeuvre recipe from Elizabeth Scott, wife of Jim Scott, dean of UNT’s College of Music.


Zucchini Triangles

•  4 large eggs

•  1/2 cup vegetable oil

•  1 cup buttermilk biscuit mix

•  3/4 teaspoon salt

•  1/2 teaspoon dried thyme

•  1/8 teaspoon cayenne

•  1 pound zucchini (about four, medium-sized)

•  2 carrots, peeled and grated

•  1 small onion, finely chopped

•  1/2 cup shredded Jarlsberg cheese

•  Butter for greasing pan

Halve zucchini lengthwise; then cut crosswise into paper-thin half-moon slices.

Coat a 13-by-9-inch baking pan with butter.

In a large mixing bowl, whisk eggs and oil together. Blend in biscuit mix, salt, thyme and cayenne. Stir in zucchini, carrot, onion and cheese. Combine well. Spread in prepared pan.

Bake in oven at 350 degrees until completely set, about 35 minutes or longer. Let stand 15 minutes. Cut into 24 squares, then halve them to make triangles.

Serve warm or at room temperature. Makes 48 servings.

MARTHA LEN NELSON can be contacted at 940-382-9597 or e-mail .


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