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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Zucchini in Cream Sauce Recipe

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This recipe for Zucchini in Cream Sauce is from Memories of Mom's Kitchen , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 - 8 oz. pkgs. cream cheese
2 cups milk
1 tsp. salt
1/2 tsp. garlic salt
1 cup parmesan cheese
Directions:
Directions:
Osterize cheese and milk, salt and 1/2 parmesan cheese. Cook over double boiler for 10-15 minutes. Boil zucchini, cut lengthwise (1/4ths) and put in buttered casserole. Cover with sauce and sprinkle remaining cheese on top. Bake at 325 degrees for 10 minutes.

 

 

 

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