Marge Collignon

Baltimore, Maryland

I was Sid's assistant for 13 years and worked with him at Johns Hopkins University until he retired. Sid was a great supervisor and a dear friend. I am disappointed that I will not be able to join in on this festive occasion, but I want to take this opportunity to wish him a Happy 80th Birthday.

Sid, I am a little apprehensive with sharing this recipe because you are such a wonderful cook. Though, I am sure you will be pleased to know that the calories are few and the fat content is even less.

Dave and I join in wishing you a delightful and delicious celebration.

Happy Birthday!

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Italian Zucchini Hors d'Oeuvres

4 cups thinly sliced zucchini
1 cup chopped onion
1/4 cup margarine
1/2 cup chopped parsley
1/2 tsp. salt
1/2 tsp. pepper
1/4 tsp. garlic powder
1/4 tsp. basil
1/4 tsp. oregano
2 eggs beaten
8 ozs. or 2 cups non-fat shredded mozzarella cheese
1 - 8 oz canister reduced-fat Crescent dinner rolls

Cook sliced zucchini, onion and margarine for10 minutes on low heat;
stir in spices. Combine eggs and mozzarella cheese, then stir in zucchini

Separate Crescent dough in two long rectangles and press over bottom and one inch up sides of a 12" x 8" pyrex pan; spread dough with two teaspoons of prepared mustard. Pour mixture over dough and bake in preheated oven 375 degrees 18 to 20 minutes until center is set.

Slice in two-inch squares and serve.