Title: Zucchini blossoms, cretan style
 Categories: Greek, Appetizers, Vegetables
      Yield: 6 servings
 
     30    Zucchini blossoms
      3 tb Olive oil
      4    Scallions, minced
      1    Garlic clove; minced
    1/3 c  Raw long grain rice
    1/2 c  Canned tomatoes; drained
      3 tb Chopped parsley
      3 tb Chopped fresh mint or dill
           Salt & freshly ground pepper
    1/2 ts Granulated sugar
 
  Soak the stems in cold water overnight, without soaking the blossoms.
  The following day, wash and drain on a towel.  Cut off and discard
  the stems without breaking the blossoms, and set the blossoms aside
  while you make the filling.  Heat the oil and saute' the scallions
  until soft.  Add the garlic and rice and cook over moderate heat for
  2 minutes stirring constantly with a wooden spoon.  Stir in the
  tomatoes, herbs, and enough water to cover the rice, then season with
  salt and pepper and the sugar. Simmer for 5 minutes, and remove from
  the heat.  Using a teaspoon, stuff each blossom carefully, holding it
  in the palm of one hand, then close it and lay it on its side in a
  buttered flameproof casserole large enough to accomodate all the
  blossoms.  Continue until all are filled.  Pour 1 cup of warm water
  into the casserole.  Invert a plate over the flowers, then cover the
  casserole and simmer over lowest heat about 1-1/2 hours.  Check every
  30 minutes to see if more water is needed; if so, add warm water (it
  should all be absorbed when cooked).  Serve with poultry, meat or
  fish dishes, or as a delightful first course.  From: "The Food of
  Greece" by Vilma Liacouras Chantiles, Avenel Books, New York.
  
  Typed for you by Karen Mintzias