- Wilda Anderson ●
- Eduardo Archetti ●
- Ken Bilby ●
- Maurice Bloch ●
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- Roy Bryce Laporte ●
- Sidney Cheung ●
- Marge Collignon ●
- Hal Conklin ●
- Kasia Cwiertka & Sea Ling Cheng ●
- William Davenport ●
- Mark Davis ●
- Sheila De Bretteville ●
- Sophie Desrosiers & Georges Guille-Escuret ●
- Robert Dewar & Alison Richard ●
- Tonio Diaz & Cruzma Nazario ●
- Milad Doueihi ●
- Christine DuBois ●
- Elizabeth Dunn ●
- Kevin Dwyer ●
- Paul Farmer ●
- Pamela Feldman ●
- Brian Ferguson ●
- Elizabeth Ferry ●
- Richard Fox ●
- Juan Giusti Cordero ●
- Darra Goldstein ●
- Jane Guyer ●
- Barbara Haber ●
- Gerhard Hagelberg ●
- Jeanne Hamilton ●
- Jerry Handler ●
- Olivia Harris ●
- Joseph Heyman ●
- Harry & Ligia Hoetink ●
- Margaret Hungerford ●
- Nancy Jenkins ●
- Richard Kagan ●
- Aisha Khan ●
- Tony Maingot ●
- Lynn Martin ●
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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!
* * * * *
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
mixture.
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.