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Stuffed Squash Blossoms

To prepare squash blossoms, gently reach into the center , pinching out the
stamens or pistils and discard. Rinse flowers carefully and invert to
drain. Cook all blossoms with the stems, but some cooks don't like the
texture of the stem (on the male flowers) and break them off first.
   The easiest stuffing is cheese. Choose one that melts or gets creamy; a
tangy che'vre (goat) or blue, velvety fontina or cheddar, or cream cheese
with a dab of grated parmesan. Fill blossoms with 1-2 tsp. each, then
loosely twist tips closed. Cook in melted butter in fry pan , medium heat
until wilted and tinged brown (about 2 minutes). Some Italian cooks roll
the stuffed blossoms in flour, then in beaten egg and brown them in olive
oil with a few cloves of unpeeled garlic.  "Wonderful"  This recipe is from
the Sunset Magazine. 

----------
> From: Michael Cohill <mcohill@neo.lrun.com>
> To: pumpkins@athenet.net
> Subject: pumpkin flower eaters?
> Date: Sunday, August 03, 1997 2:43 PM
> 
> So, this guy tells me 5 star restaurants on the west coast cook and serve
> squash blossoms.  I imagine we all have bumper crops of gourmet "squash"
> blossoms right now.  My questions: Does anyone know a recipe to prepare
and
> serve squash blossoms?  And, has anyone ordered this plate at one of
these
> restaurants?  So, what's it taste like?  Or, is this a joke?
> 
> Michael in Akron
> mcohill@neo.lrun.com
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