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5 slices fresh bread 1 13-ounce can tuna, drained TUNA-SWISS

1 cup Swiss cheese cubes and flaked
3 tablespoons butter 3 eggs CROQUETTES
1 cup milk Yq cup parsley sprigs

Yq cup flour 1 small onion, quartered

V2 teaspoon salt 1 teaspoon lemon juice

Y, teaspoon pepper 2 tablespoons milk

Blender-crumb 3 slices of bread and put into large bowl. Blender-crumb 2 slices, put
on wax paper. Put Swiss cheese into OSTERIZER container, cover and process at
BLEND until finely grated. Add to bowl. Melt butter in saucepan. Put milk, flour
and seasonings into OSTERIZER container, cover and process at STIR until smooth.
Add to melted butter and cook over medium heat, stirring constantly, until thickened.
Add tuna and set aside. Put two eggs, parsley and onion into OSTERIZER container,
cover and process at GRATE until onion is coarsely chopped. Add to tuna mixture
and mix briskly to blend well. Cook over medium heat about 10 minutes, stirring
constantly. Add to crumb-cheese mixture, add lemon juice and mix well. Refrigerate
about 30 minutes. Put remaining egg and milk into MINI-BLEND container and
process at STIR until well mixed. Shape about % cup of mixture into croquette, dip
in egg, and roll in crumbs. Set aside while oil heats. Fill deep fat fryer or heavy
saucepan to a depth of 3 inches and heat to 325°. Fry croquettes until golden brown
—about 4 or 5 minutes. Drain on paper towels and keep warm in oven while frying
remaining croquettes. Serve hot with tartar sauce.

Yield: 4 servings

Vegetable Mixture: ZUCCHINI
3 tablespoons olive oil Y2 green pepper cut in 1” pieces OMELET
2 celery tops 3 tablespoons olive oil
6 sprigs parsley Y2 cup tomato sauce

Y clove garlic V2 teaspoon sweet basil
1 Ib. zucchini, cut in 1” cubes V2 teaspoon oregano
1 medium onion, cut in eighths Y teaspoon salt

VY, teaspoon pepper
Omelet:
5 eggs Yq teaspoon pepper
Y2 cup milk Y) cup grated Parmesan cheese

Y2 teaspoon salt

Mix vegetables in large bowl. Put 3 cups of mixture into OSTERIZER container, cover
with water. Cover and blender-chop. Drain well and empty vegetables into skillet.
Repeat with remaining vegetables. Add oil to vegetables and cook over low heat
until zucchini is soft, stirring frequently. Add tomato sauce and seasonings, mix
thoroughly and cook until mixture is thoroughly moistened. Put eggs, milk, salt and
pepper into OSTERIZER container, cover and process at STIR until blended. Pour
over zucchini mixture. Cover and cook over low heat until eggs are set. Sprinkle
cheese on omelet, slip under broiler until lightly browned. Cut in wedges to serve.

Yield: 6 to 8 servings

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