Triple Cheese Ramekins Serves 4 Heat cream w butter. Stir in bread crumbs and pepper. Let cool. Add beaten yolks cheeses and crumbs. Beat whites till stiff. Fold in. Pour into 4 small soufflé dishes. Bake at 350 for 20-25 min. Heavy Cream 0.5 c Butter 2 T Egg 4 separated Cheese, Swiss 0.5 c Cheese, Parmesan 0.33 c Cheese, Blue 2 T Crumbs, Bread 1.5 c Welsh Rarebit Serves 4 Combine beer, mustard, Wor. and red pepper seasoning in top of double boiler. Warm over simmering water. Stir in cheese, a bit at a time, until melted. Beat eggs slightly in small bowl. Slowly stir in about 1 c of the hot cheese mix. Stir back into remaining cheese mix in double boiler. Cook, stirring constantly, 3 min. Remove from heat. Halve each slice of toast diagonally; place 4 triangles on each plate. Spoon mix on top and sprinkle w paprika. Beer 1 c Mustard 1 tsp dry Worcestershire Sauce 2 tsp Hot Sauce few drops Cheese, Cheddar 1 lb, shredded Egg 2 Bread 8 slices, toasted Zucchini Frittata w Blossoms Serves 6 In a bowl, whisk eggs, 1/2 c cheese, s&p. Sauté zucchini in 12" non-stick skillet over moderately high heat in 2T oil, stirring, until it is softened. Transfer w slotted spoon to a small bowl. Add remaining 1T oil to skillet and cook onion and pepper w s&p over moderate heat, stirring, until vegetables are softened. Add garlic and thyme and cook the mix, stirring 1 min. Stir in zucchini, pour in egg mix and arrange blossoms decoratively on the surface. Preheat the broiler. Cook frittata over moderate heat, w/o stirring, for 12 - 15 min or until the edge is set but the center is still soft, and sprinkle the remaining cheese on top. Broil about 4" from heat 2-3 min or until the cheese is bubbling and golden. Let cool in skillet 5 min, run a thin knife around edge, and slide onto serving plate. Cut into wedges and serve warm or at room temp. Egg 12 large Cheese, Parmesan 1 c Zucchini 3 c julienne strips (2 med) Olive Oil 3 T Onion 1 chopped fine Peppers, Red 1 chopped fine Garlic 3 cloves, minced Thyme 1.5 T fresh Zucchini Blossoms. 6 -8 blossoms, pistils removed Zucchini Frittatas Serves 6 Preheat oven to 375. Heat oil in 12" nonstick skillet over moderately high heat until hot but not smoking, then sauté zucchini w salt & pepper, stirring occasionally, until just tender, about 4 min. Whisk chives, zucchini, and 1/2 c cheese into eggs. Divide mix among 6 oiled 1 cup muffin cups or ramekins and bake in middle of oven until tops are puffed and set, about 15 min. Remove pan fro oven and turn on broiler. Sprinkle frittatas w remaining 1/4 c cheese and broil 3-4 inches from heat until cheese is melted and tops are golden, 1-2 min. Olive Oil 1.5 T Zucchini 3 med, halved lengthwise & cut into 1/8" slices Chives 0.25 c Cheese, Pecorino Romano 1.5 oz finely grated (.75 c) Egg 10 large beaten