Zucchini Casserole

• 8 zucchini
• 1/2 cup butter
• 2/3 cup grated cheddar cheese
• 1 cup sour cream
• 1/2 teaspoon salt
• paprika (to taste)
• 1/4 cup chopped chives
• 1 cup breadcrumbs or crushed crackers
• 1/4 cup grated parmesan cheese

Wash zucchini; boil whole for 5 to 10 minutes--no more. Cut off ends and slice in halves lengthwise. Place in single layer in buttered casserole dish.

Melt butter and mix in cheddar cheese, sour cream, salt, paprika, and chives. Pour over zucchini.

Sprinkle with bread crumbs or crackers and then parmesan cheese.

Bake at 350 for 45 minutes or until bubbly.

Spinach Maria

This is Calhoun's (Copper Cellar Restaurants) recipe. "YUMMO"

• 5 (10-ounce) packages frozen chopped spinach
• 4 1/2 cups milk
• 1 teaspoon dry mustard
• 1 teaspoon granulated garlic
• 1 3/4 teaspoon crushed red pepper
• 1/2 medium yellow onion
• 1 tablespoon butter
• 5 tablespoons melted butter
• 6 tablespoons flour
• 8 ounces Velveeta
• 8 ounces cheddar cheese
• 4 ounces Monterey jack
• 1 1/2 cup grated Monterey jack (for topping)
• 
  
  Thaw spinach in refrigerator for 24 hours. Squeeze as dry as possible. Heat milk and spices on medium heat to just below a boil (190 deg.) Reduce heat and simmer. Finely chop the onion and saute it in 1 tablespoon butter on med. heat 5 to 8 minutes. Add to milk. Combine butter with flour in small saute pan. Mix until completely blended. Cook on low heat 3 to 4 minutes to make roux. Add roux to milk; mix well. Cook until sauce thickens. Cut cheeses into cubes and add to milk. Mix until cheese melts. (Be careful! Burns easily!) Remove from heat. Allow to cool 15 minutes. Add drained spinach to cheese sauce, mix until completely blended. Spoon into 11x9x2-inch dish. Top with grated jack cheese Bake at 350 deg. for 15-20 minutes until hot and bubbly.