Squirrel X's Culinary Miscellany!
zucchini pie
"Make anything with love, and BAM! It's a beautiful meal."
__Emeril Lagasse
"Who could ever weary of moonlit nights and well-cooked rice?"
__Japanese proverb
"What I love about cooking is that after a hard day,
there is something comforting about the fact that
if you melt butter and add flour, then hot stock, it will get thick! It's a sure thing.
It's a sure thing in a world where nothing is sure!"
__Nora Ephron
"A good cook is like a sorceress who dispenses happiness."
__Elsa Schiaparelli
"Noncooks think it's silly to invest two hours' work
in two minutes' enjoyment; but if cooking is evanescent,
so is the ballet. "
__Julia Child
"Cooking is a creation."
__Piero Selvaggio
"'Tis an ill cook that cannot lick his own fingers."
__William Shakespeare
"Cooking is like love.
It should be entered into with abandon or not at all."
__Harriet Van Horne
Miz' Tate's Zucchini Pie
Ingredients:
4 cups zucchini, thinly sliced
1 cup onions, chopped
1/2 cup margarine
1/2 cup fresh parsley, chopped
1/2 teaspoon salt
3/4 teaspoon pepper
1/4 teaspoon garlic salt
1/4 teaspoon basil
1/4 teaspoon oregano
2 eggs, beaten
2 cups cheddar cheese, grated
Dijon mustard
crust for a deep dish pie
Instructions:
1. Preheat oven to 375�.
2. Line a 'deep dish' pie plate with crust.
3. In a large skillet saut� the zucchini and onions in the margarine
for approximately ten minutes.
4. Add the seasonin's and stir well, then set aside.
5. In a large bowl combine the eggs and cheese, mixin' thoroughly.
6. Add the zucchini mixture to the egg mixture
and stir 'til well blended.
7. Use a pastry brush to coat the inside of the pie crust with mustard.
8. Fill the crust with the zucchini mixture and
bake for about twenty minutes.
9. Let stand for ten minutes prior to servin'.
and the best of intentions for whoever wants to try 'em,
but if somethin' goes wrong, don't blame the varmint.*
� Squirrel X / 2002, 2003, 2004, 2005, 2006Click here to read how this site is protected by copyright laws.