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Recipe File: Snacks
Blondie's Trail Mix
Ingredients:
3 cups pretzel sticks, broken into pieces
1 ½ cups Nutrigrain
¾ cup pecan halves
½ cup cashews
½ cup dried craisins (dried cranberries)
375g white chocolate
Method:
In a large bowl, mix together first five ingredients. Melt white chocolate according to package directions and pour slowly over cereal mix, stirring gently to coat. Pour onto waxed paper to cool, levelling with a spatula. Break into clumps once cool. Store in airtight container.
From the January 2011 Journal
3 cups pretzel sticks, broken into pieces
1 ½ cups Nutrigrain
¾ cup pecan halves
½ cup cashews
½ cup dried craisins (dried cranberries)
375g white chocolate
Method:
In a large bowl, mix together first five ingredients. Melt white chocolate according to package directions and pour slowly over cereal mix, stirring gently to coat. Pour onto waxed paper to cool, levelling with a spatula. Break into clumps once cool. Store in airtight container.
From the January 2011 Journal
cheerio snacks
Ingredients:
4 cups Cheerios*
1 cup sultanas
1 cup salted peanuts
1/4 cup butter
180g chocolate chips
Method:
Mix the Cheerios, sultanas and peanuts in a large bowl. Set aside. Melt the butter over a low heat. Pour the butter over the Cheerio mixture and toss until thoroughly coated. Sprinkle chocolate chips over the cereal mixture and toss again. Store in sealed container.
*Substitute Fruit Loops (or generic equivalent) for Cheerios for a colourful snack.
From the January 2011 Journal
4 cups Cheerios*
1 cup sultanas
1 cup salted peanuts
1/4 cup butter
180g chocolate chips
Method:
Mix the Cheerios, sultanas and peanuts in a large bowl. Set aside. Melt the butter over a low heat. Pour the butter over the Cheerio mixture and toss until thoroughly coated. Sprinkle chocolate chips over the cereal mixture and toss again. Store in sealed container.
*Substitute Fruit Loops (or generic equivalent) for Cheerios for a colourful snack.
From the January 2011 Journal
Cheese Pastry Puffs (MOO)
These are so quick and easy to make, and they're good to eat too. They make good finger food for parties and barbecues, and with a bowl of salsa to dip them into, are the ideal snack food.
Ingredients
2 sheets puff pastry
12 cheese sticks*
1 egg, beaten
Method:
Pre-heat oven to 220 degrees Celsius. Line a baking sheet with baking paper. Cut each sheet of pastry into six even pieces. Take the cheese sticks out of the plastic wrappers and lay one along the long edge of each piece of pastry. Brush the other long edge with the beaten egg. Carefully roll the cheese stick up, like a sausage roll, making sure you join the ends. Push the short ends together. Brush each piece of pastry with egg wash and place on the baking sheet, with a space between each one. Bake for 12 - 15 minutes until the pastry is golden (check the bottoms to make sure it is cooked properly). Allow to cool on the tray for a couple of minutes, then move to a serving plate. Serve warm (so the cheese is still gooey and melted) with salsa for dipping.
Ingredients
2 sheets puff pastry
12 cheese sticks*
1 egg, beaten
Method:
Pre-heat oven to 220 degrees Celsius. Line a baking sheet with baking paper. Cut each sheet of pastry into six even pieces. Take the cheese sticks out of the plastic wrappers and lay one along the long edge of each piece of pastry. Brush the other long edge with the beaten egg. Carefully roll the cheese stick up, like a sausage roll, making sure you join the ends. Push the short ends together. Brush each piece of pastry with egg wash and place on the baking sheet, with a space between each one. Bake for 12 - 15 minutes until the pastry is golden (check the bottoms to make sure it is cooked properly). Allow to cool on the tray for a couple of minutes, then move to a serving plate. Serve warm (so the cheese is still gooey and melted) with salsa for dipping.
chocolate covered potato chips
Ingredients:
190g bag kettle potato chips
200g dark chocolate melts
Coarse sea salt, optional
Method:
Spread the potato chips onto a rimmed, baking paper lined, baking sheet.
Melt the choc melts in the microwave or over a double boiler until smooth and melted.
Drizzle the chocolate over the potato chips. If the chips aren’t too salty, then add some coarse sea salt over the top of the chocolate before it hardens.
Let sit about 10 to 15 minutes, allowing chocolate to harden., or until cheese has melted.
190g bag kettle potato chips
200g dark chocolate melts
Coarse sea salt, optional
Method:
Spread the potato chips onto a rimmed, baking paper lined, baking sheet.
Melt the choc melts in the microwave or over a double boiler until smooth and melted.
Drizzle the chocolate over the potato chips. If the chips aren’t too salty, then add some coarse sea salt over the top of the chocolate before it hardens.
Let sit about 10 to 15 minutes, allowing chocolate to harden., or until cheese has melted.
chocolate custard cups
Ingredients:
2 eggs, beaten
2 cups milk
1 tsp vanilla extract
1/4 cup sugar
3 tbsp cocoa
2 tbsp cornflour
Method:
Whisk eggs, milk and vanilla together in a medium saucepan. Combine the sugar, cocoa and cornflour. Whisk into the milk mixture. Bring to a boil over a medium heat, whisking constantly to prevent lumps and burning. When the mixture thickens, boil for 1 minute. Remove from the heat and pour into pudding cups. Chill.
Note: I use individual jelly moulds with lids so they custards can be put into lunchboxes. If I'm making them for dessert, I pour them into small dessert bowls and top with sliced fruit - strawberries or kiwi fruit.
Vanilla Pudding: Omit the cocoa
Banana Pudding: After removing from the heat add 1 well mashed banana and stir in to combine.
Choc Mint Pudding: Omit vanilla and add 1tsp mint extract (more or less to taste, depends how minty you like your pudding).
2 eggs, beaten
2 cups milk
1 tsp vanilla extract
1/4 cup sugar
3 tbsp cocoa
2 tbsp cornflour
Method:
Whisk eggs, milk and vanilla together in a medium saucepan. Combine the sugar, cocoa and cornflour. Whisk into the milk mixture. Bring to a boil over a medium heat, whisking constantly to prevent lumps and burning. When the mixture thickens, boil for 1 minute. Remove from the heat and pour into pudding cups. Chill.
Note: I use individual jelly moulds with lids so they custards can be put into lunchboxes. If I'm making them for dessert, I pour them into small dessert bowls and top with sliced fruit - strawberries or kiwi fruit.
Vanilla Pudding: Omit the cocoa
Banana Pudding: After removing from the heat add 1 well mashed banana and stir in to combine.
Choc Mint Pudding: Omit vanilla and add 1tsp mint extract (more or less to taste, depends how minty you like your pudding).
Cottage Cheese Dip and Fruit Chunks
You will need:
200g cottage cheese
2 tsp honey
1 tsp fresh mint, finely shredded
Fruit in season cut into chunks - watermelon, rock melon, apple, mandarin, strawberries, pear, banana, kiwi fruit, peaches, apricots, plums
Method:
Beat the cottage cheese and honey until smooth. Stir in the mint. Chill.
To serve, put the dip into a bowl and arrange the fruit chunks around the edge.
200g cottage cheese
2 tsp honey
1 tsp fresh mint, finely shredded
Fruit in season cut into chunks - watermelon, rock melon, apple, mandarin, strawberries, pear, banana, kiwi fruit, peaches, apricots, plums
Method:
Beat the cottage cheese and honey until smooth. Stir in the mint. Chill.
To serve, put the dip into a bowl and arrange the fruit chunks around the edge.
elephant ears
My kids love Elephant Ears, they are a great quick treat snack.
Ingredients:
Tortillas or wraps
Oil
Cinnamon sugar
Method:
Heat a little oil in a large frying pan.
Add a tortilla, cook for 1 minute. The tortilla will puff up - when this happens, turn.
Cook a further minute. Watch, they burn quickly and easily. Turn the heat down if necessary.
Remove from the pan and drop into cinnamon sugar immediately. Toss a few times to coat.
Cut into wedges and serve.
Can be eaten as is or with a yoghurt dip.
Ingredients:
Tortillas or wraps
Oil
Cinnamon sugar
Method:
Heat a little oil in a large frying pan.
Add a tortilla, cook for 1 minute. The tortilla will puff up - when this happens, turn.
Cook a further minute. Watch, they burn quickly and easily. Turn the heat down if necessary.
Remove from the pan and drop into cinnamon sugar immediately. Toss a few times to coat.
Cut into wedges and serve.
Can be eaten as is or with a yoghurt dip.
fruit salad icy poles
2 cups fruit salad
1 cup pineapple or apple juice
Blend fruit salad and juice until smooth. Pour into icy pole moulds and freeze.
1 cup pineapple or apple juice
Blend fruit salad and juice until smooth. Pour into icy pole moulds and freeze.
jam creamsicles
Fill an almost empty jam jar with milk. Shake until all the jam is off the sides and bottom of the jar. Pour into icy pole moulds and freeze.
You can use any flavour jam, but we prefer either strawberry or raspberry.
You can use any flavour jam, but we prefer either strawberry or raspberry.
lemonade icy poles
This was my mother's favourite icy pole - just plain old lemonade, frozen. Nothing else added, it really is refreshing and cooling.
Simply fill icy pole moulds with lemonade. Leave 1cm gap at top for expansion. Freeze.
Simply fill icy pole moulds with lemonade. Leave 1cm gap at top for expansion. Freeze.
lemon lime & bitters icy poles
1/2 cup Lemon Lime & Bitters cordial
2 cups lemonade
Blend together. Pour into icy pole moulds, leave 1cm for expansion and freeze.
2 cups lemonade
Blend together. Pour into icy pole moulds, leave 1cm for expansion and freeze.
milo balls
Ingredients:
1 pkt plain biscuits (Marie, Milk Arrowroot etc.)
1 tin condensed milk (or 1-1/2 cups MOO Condensed Milk)
1/4 cup Milo
1 cup desiccated coconut
Method:
Crush the biscuits in a food processor or with a rolling pin until they are fine crumbs
Combine the biscuit crumbs, Milo and condensed milk and stir to combine (or whizz in the food processor)
Take tablespoons of the mixture and roll into balls. Coat in the coconut.
Place in fridge for 30 minutes to chill and set.
1 pkt plain biscuits (Marie, Milk Arrowroot etc.)
1 tin condensed milk (or 1-1/2 cups MOO Condensed Milk)
1/4 cup Milo
1 cup desiccated coconut
Method:
Crush the biscuits in a food processor or with a rolling pin until they are fine crumbs
Combine the biscuit crumbs, Milo and condensed milk and stir to combine (or whizz in the food processor)
Take tablespoons of the mixture and roll into balls. Coat in the coconut.
Place in fridge for 30 minutes to chill and set.
moo frozen yoghurt
You will need:
1 - 2 cups frozen fruit (strawberries, pineapple, raspberries, peaches, mango - even banana for banana frozen yoghurt).
1 tsp honey
Juice of half a small lemon - about 1 tablespoon
1kg plain yoghurt
Step 1. Put the frozen fruit in the bowl of the food processor and process until smooth. This takes 2 - 3 minutes so be patient. It is important to use frozen fruit to get the texture of the frozen yoghurt right,
Step 2. Add the honey and process for a few seconds to mix. Don't be tempted to leave the honey out, it isn't for sweetening. The honey helps everything stick together to get the texture right.
Step 3. Add your yoghurt. I add 1 cup at a time (approximately - eyeball it!) and process. For two cups of frozen fruit I use 1 kilo of plain Greek yoghurt. Blend for 2 - 3 minutes until the mixture is very smooth.
Now you can eat it immediately, and it will be like a soft serve frozen yoghurt, or you can freeze it for a hard frozen yoghurt. Pour into icy pole moulds and freeze for frozen yoghurt pops.
Icy pole moulds come in all manner of shapes and sizes and prices. I have some Tupperware icy pole moulds I've picked up from op shops or garage sales and they're great and easy to use.
I have some from $2 shops. The bases on some of them can be hard to get on, but for $2 - $3 a set I'm not complaining.
There are fancy shcmancy icy pole moulds you can buy at kitchenware stores. They look amazing, but at $15 - $20 a set of 4 - 6, they are way too expensive for my kitchen.
There are at least five of us eating icy poles, so I have six sets of icy pole containers. This means as they empty, they can be cleaned, refilled, and frozen so we don't run out on those really hot days and nights.
Don’t have icy pole containers? Most of us have small plastic containers around the half cup size lurking in the cupboards. They make great slushy containers, so use them. You'll just be eating your icy pole with a spoon after it's thawed for a couple of minutes, instead of from a stick.
1 - 2 cups frozen fruit (strawberries, pineapple, raspberries, peaches, mango - even banana for banana frozen yoghurt).
1 tsp honey
Juice of half a small lemon - about 1 tablespoon
1kg plain yoghurt
Step 1. Put the frozen fruit in the bowl of the food processor and process until smooth. This takes 2 - 3 minutes so be patient. It is important to use frozen fruit to get the texture of the frozen yoghurt right,
Step 2. Add the honey and process for a few seconds to mix. Don't be tempted to leave the honey out, it isn't for sweetening. The honey helps everything stick together to get the texture right.
Step 3. Add your yoghurt. I add 1 cup at a time (approximately - eyeball it!) and process. For two cups of frozen fruit I use 1 kilo of plain Greek yoghurt. Blend for 2 - 3 minutes until the mixture is very smooth.
Now you can eat it immediately, and it will be like a soft serve frozen yoghurt, or you can freeze it for a hard frozen yoghurt. Pour into icy pole moulds and freeze for frozen yoghurt pops.
Icy pole moulds come in all manner of shapes and sizes and prices. I have some Tupperware icy pole moulds I've picked up from op shops or garage sales and they're great and easy to use.
I have some from $2 shops. The bases on some of them can be hard to get on, but for $2 - $3 a set I'm not complaining.
There are fancy shcmancy icy pole moulds you can buy at kitchenware stores. They look amazing, but at $15 - $20 a set of 4 - 6, they are way too expensive for my kitchen.
There are at least five of us eating icy poles, so I have six sets of icy pole containers. This means as they empty, they can be cleaned, refilled, and frozen so we don't run out on those really hot days and nights.
Don’t have icy pole containers? Most of us have small plastic containers around the half cup size lurking in the cupboards. They make great slushy containers, so use them. You'll just be eating your icy pole with a spoon after it's thawed for a couple of minutes, instead of from a stick.
MOO Mozzarella Sticks
You can buy them, or you can learn how to MOO them and have them whenever you want them.
Ingredients:
1 ball mozzarella
2 cups dried breadcrumbs
2 eggs beaten with 1 tbsp water
Vegetable oil for frying
Method:
Cut the mozzarella into sticks. Put the breadcrumbs into a bowl. Dip a mozzarella stick into the egg mixture, then into the breadcrumbs. Repeat until all the mozzarella is used. Then repeat so each stick is double crumbed. Make sure each mozzarella stick is completely covered in breadcrumbs. Chill for 30 minutes. Heat oil in frying pan. Brown mozzarella sticks in batches, turning to brown on all sides. Remove from frying pan, drain on paper towel and serve with tomato sauce for dipping.
Ingredients:
1 ball mozzarella
2 cups dried breadcrumbs
2 eggs beaten with 1 tbsp water
Vegetable oil for frying
Method:
Cut the mozzarella into sticks. Put the breadcrumbs into a bowl. Dip a mozzarella stick into the egg mixture, then into the breadcrumbs. Repeat until all the mozzarella is used. Then repeat so each stick is double crumbed. Make sure each mozzarella stick is completely covered in breadcrumbs. Chill for 30 minutes. Heat oil in frying pan. Brown mozzarella sticks in batches, turning to brown on all sides. Remove from frying pan, drain on paper towel and serve with tomato sauce for dipping.
munch'n'crunch
Ingredients:
1 cup butter
½ cup brown sugar
2 tbsp maple syrup*
2¾ c rolled oats
½ cup rice bubbles
¼ cup chopped walnuts
¼ cup sultanas
¼ cup banana chips
Method:
Preheat oven to 175 degrees Celsius. Lightly grease two cookie sheets. Melt the butter, sugar and maple syrup in a large saucepan. Stir in the oats, rice bubbles, walnuts, sultanas and banana chips so mixture is coated evenly. Divide evenly between the two cookies sheets, gently pressing the top so it is level. Bake for 13-15 minutes, or until the oats are golden brown. Allow to cool. Cut into squares or break crunch into small pieces to serve. Store in an airtight container.
*Cheapskates Pancake Syrup can be substituted for maple syrup
From the January 2011 Journal
1 cup butter
½ cup brown sugar
2 tbsp maple syrup*
2¾ c rolled oats
½ cup rice bubbles
¼ cup chopped walnuts
¼ cup sultanas
¼ cup banana chips
Method:
Preheat oven to 175 degrees Celsius. Lightly grease two cookie sheets. Melt the butter, sugar and maple syrup in a large saucepan. Stir in the oats, rice bubbles, walnuts, sultanas and banana chips so mixture is coated evenly. Divide evenly between the two cookies sheets, gently pressing the top so it is level. Bake for 13-15 minutes, or until the oats are golden brown. Allow to cool. Cut into squares or break crunch into small pieces to serve. Store in an airtight container.
*Cheapskates Pancake Syrup can be substituted for maple syrup
From the January 2011 Journal
moo tortilla chips
Ingredients:
2 packets corn tortillas
1 tbsp vegetable oil
1/2 tsp salt
Method:
Cut each tortilla into 6 triangles.
In bowl, mix tortillas triangles with oil and salt. Lay flat on baking sheet.
Bake 15 minutes at 180 degrees Celsius, or until crispy. Don’t overcook, as they will brown and lose their good taste!
Olive oil gives the tortilla chips a nice flavour, and try sprinkling them with a little garlic and parmesan cheese, or oregano to jazz them up.
2 packets corn tortillas
1 tbsp vegetable oil
1/2 tsp salt
Method:
Cut each tortilla into 6 triangles.
In bowl, mix tortillas triangles with oil and salt. Lay flat on baking sheet.
Bake 15 minutes at 180 degrees Celsius, or until crispy. Don’t overcook, as they will brown and lose their good taste!
Olive oil gives the tortilla chips a nice flavour, and try sprinkling them with a little garlic and parmesan cheese, or oregano to jazz them up.
pineapple kiwi fruit icy poles
4 kiwi fruit, peeled
1-1/2 - 2 cups pineapple juice
Blend kiwi fruit and pineapple juice until smooth. Pour into icy pole moulds, leave 1cm gap at top for expansion and freeze.
1-1/2 - 2 cups pineapple juice
Blend kiwi fruit and pineapple juice until smooth. Pour into icy pole moulds, leave 1cm gap at top for expansion and freeze.
raspberry jelly pops
1 raspberry jelly
1 cup boiling water
1 cup vanilla yoghurt
Dissolve jelly in boiling water. Cool for a few minutes. Add the vanilla yoghurt mix well. Pour into icy pole moulds, leaving 1cm at top for expansion. Freeze.
1 cup boiling water
1 cup vanilla yoghurt
Dissolve jelly in boiling water. Cool for a few minutes. Add the vanilla yoghurt mix well. Pour into icy pole moulds, leaving 1cm at top for expansion. Freeze.
rockmelon icy poles
1 rockmelon, peeled and seeded
2 cups apple juice
Blend rockmelon and apple juice until smooth. Pour into icy pole moulds and freeze.
2 cups apple juice
Blend rockmelon and apple juice until smooth. Pour into icy pole moulds and freeze.
strawberries & cream icy poles
1 punnet strawberries, hulled
1/2 cup vanilla yoghurt
1 cup milk or fruit juice
1 tbsp sugar
Put everything in a blender and whizz until smooth. Pour into icy pole moulds, leave 1cm gap at top for expansion and freeze.
1/2 cup vanilla yoghurt
1 cup milk or fruit juice
1 tbsp sugar
Put everything in a blender and whizz until smooth. Pour into icy pole moulds, leave 1cm gap at top for expansion and freeze.
strawberry banana icy poles
Ingredients:
1 punnet strawberries, hulled
1 banana, peeled
1 cup apple juice
Blend all ingredients until smooth. Pour into icy pole moulds and freeze.
1 punnet strawberries, hulled
1 banana, peeled
1 cup apple juice
Blend all ingredients until smooth. Pour into icy pole moulds and freeze.
teriyaki trail mix
Ingredients:
3 tbsp margarine
3 tbsp low salt soy sauce
3 tbsp brown sugar
1 tsp ground ginger
½ tsp garlic powder
7 cups Nutrigrain
1 cup sultanas
½ cup slivered almonds
¼ cup toasted sesame seeds
Method:
Lightly grease a cookie sheet. Melt margarine. Combine with soy sauce, brown sugar, ginger and garlic. Pour over cereal, sultanas, nuts and seeds. Bake at 120 degrees Celsius for 45 minutes, stirring every 15 minutes. Spread onto clean tea towels or paper towel to cool. Store in airtight container.
From the January 2011 Journal
3 tbsp margarine
3 tbsp low salt soy sauce
3 tbsp brown sugar
1 tsp ground ginger
½ tsp garlic powder
7 cups Nutrigrain
1 cup sultanas
½ cup slivered almonds
¼ cup toasted sesame seeds
Method:
Lightly grease a cookie sheet. Melt margarine. Combine with soy sauce, brown sugar, ginger and garlic. Pour over cereal, sultanas, nuts and seeds. Bake at 120 degrees Celsius for 45 minutes, stirring every 15 minutes. Spread onto clean tea towels or paper towel to cool. Store in airtight container.
From the January 2011 Journal
toasty spiced rosemary cashews
Ingredients:
750g roasted cashews
3 tbsp chopped fresh rosemary
1/2 tsp cayenne pepper
2 tsp brown sugar
2 tsp sea salt
1 tbsp melted butter
Method:
Preheat oven to 180 degrees Celsius. Evenly spread cashews on an ungreased baking sheet. Bake in pre-heated oven for 8 to 10 minutes until just fragrant and warm. Meanwhile, in a large bowl combine the rosemary, cayenne, brown sugar, salt and butter, stirring very well. When cashews are warm, remove them from the oven and add them immediately to the bowl and toss to coat well. Serve warm or at room temperature.
Contributed by Cath Armstrong
750g roasted cashews
3 tbsp chopped fresh rosemary
1/2 tsp cayenne pepper
2 tsp brown sugar
2 tsp sea salt
1 tbsp melted butter
Method:
Preheat oven to 180 degrees Celsius. Evenly spread cashews on an ungreased baking sheet. Bake in pre-heated oven for 8 to 10 minutes until just fragrant and warm. Meanwhile, in a large bowl combine the rosemary, cayenne, brown sugar, salt and butter, stirring very well. When cashews are warm, remove them from the oven and add them immediately to the bowl and toss to coat well. Serve warm or at room temperature.
Contributed by Cath Armstrong
watermelon icy poles
2 cups watermelon chunks
2 cups orange or apple juice (or 1 cup of each)
Blend until smooth. Pour into icy pole moulds, leave 1cm gap at top for expansion and freeze.
2 cups orange or apple juice (or 1 cup of each)
Blend until smooth. Pour into icy pole moulds, leave 1cm gap at top for expansion and freeze.
zucchini italian fries
These fries are a favourite snack of our friend Nino's. In fact he loves them so much they are gone almost before they're off the baking tray. They're also an interesting way to use up that glut of zucchini that happens about this time each year.
Ingredients:
2 medium size zucchini
1 egg white
1/4 cup milk
1/2 cup shredded Parmesan cheese
1/2 cup seasoned breadcrumbs
*optional - if you don't have seasoned breadcrumbs, use plain and add dried oregano or other Italian seasonings to the breadcrumbs
Method:
Preheat oven to 220 degrees Celsius. Lightly spray non-stick cooking spray on a baking sheet or cookie sheet. Wash and dry the zucchini, then cut into thin French-fry size and shape sticks. Put egg white in a bowl, whisk until frothy, then add milk and whisk together until combined. In a separate shallow bowl, put the Parmesan and seasoned breadcrumbs and mix together. Put a few zucchini 'French fries' into the egg/milk mixture to coat, then remove and put in breadcrumb/Parmesan mixture, coating well. Place on prepared baking sheet, and continue until all zucchini fries are prepared. Bake in preheated oven for about 25 to 30 minutes or until nicely browned; turn once during the cooking time.
Remove to a cooling rack and enjoy with any dip you like.
February 2013 Journal
Ingredients:
2 medium size zucchini
1 egg white
1/4 cup milk
1/2 cup shredded Parmesan cheese
1/2 cup seasoned breadcrumbs
*optional - if you don't have seasoned breadcrumbs, use plain and add dried oregano or other Italian seasonings to the breadcrumbs
Method:
Preheat oven to 220 degrees Celsius. Lightly spray non-stick cooking spray on a baking sheet or cookie sheet. Wash and dry the zucchini, then cut into thin French-fry size and shape sticks. Put egg white in a bowl, whisk until frothy, then add milk and whisk together until combined. In a separate shallow bowl, put the Parmesan and seasoned breadcrumbs and mix together. Put a few zucchini 'French fries' into the egg/milk mixture to coat, then remove and put in breadcrumb/Parmesan mixture, coating well. Place on prepared baking sheet, and continue until all zucchini fries are prepared. Bake in preheated oven for about 25 to 30 minutes or until nicely browned; turn once during the cooking time.
Remove to a cooling rack and enjoy with any dip you like.
February 2013 Journal