March 16, 2014
Vegetarian Quiche
Florence
Course Main
Cuisine American
- 1 9 inch unbaked pastry shell
- 1/2 cups chopped onion
- 1 medium green pepper chopped
- 1 cup chopped tomatoes
- 1/2 cup chopped zucchini
- 1/2 cup sliced fresh mushrooms
- 2 tablespoons butter or margarine
- 1/4 teaspoon curry powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Pinch ground cinnamon
- 5 eggs
- 1/4 cup milk
- 1/4 cup grated Parmesan cheese
Line unpricked pastry shell with a double thickness of heavy-duty foil.
Bake at 450° F for 5 minutes. Remove foil; bake 5 minutes longer. Reduce heat to 350° F.
In a skillet, saute the onion, green pepper, tomatoes, zucchini and mushrooms in butter. Add the curry powder, salt, pepper and cinnamon; mix well. Spoon into crust.
In a bowl, beat eggs. Add the milk and cheese; mix well. Carefully pour over vegetables. Bake for 40-45 minutes or until a knife inserted near the center comes out clean.
Let stand for 5 minutes before cutting.
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January 30, 2010
Summer Vegetable Spaghetti
Florence
Course Vegetables
Cuisine American
- 2 cups small yellow onions
- 2 cups chopped tomatoes
- 1 cup yellow squash
- 1 cup zucchini squash
- 1 1/2 cups fresh green beans
- 2/3 cup water
- 2 tablespoons minced fresh parsley
- 1 garlic clove -- minced
- 1/2 teaspoon chili powder
- 1/4 teaspoon salt
- 1/8 teaspoon fresh ground black pepper
- 6 ounces tomato paste
- 1 pound uncooked spaghetti
- 1/2 cup Parmesan cheese -- grated
Combined all ingredients above tomato paste on list for 10 minutes in large saucepan.
Stir in tomato paste, cover and cook over low heat for 15 minutes until vegetables are tender.
Cook spaghetti per package instructions.
Combine spaghetti and sauce together and sprinkle Parmesan cheese over top and serve immediately.
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January 26, 2010
Summer Squash Casserole
Florence
Course Vegetables
Cuisine American
- 3 medium zucchini
- 3 medium yellow summer squash
- 1/4 cup water
- 1 teaspoon minced garlic
- 1/4 teaspoon dried marjoram
- 1/4 teaspoon dried oregano
- 1/8 teaspoon black pepper
- 1 tablespoon butter
- 1/2 cup finely chopped sweet red peppers
- 5 scallions
- 2/3 cup seasoned dry breadcrumbs
- 2 eggs
- 1/2 cup shredded cheddar cheese
- 1/4 cup chopped fresh parsley
In a deep 3-quart casserole, combine the squash, water, garlic, marjoram, oregano, and black pepper.
Cover microwave on High for 5 minutes
Stir, Cover and microwave on high for 7 minutes more or until squash is tender.
Strain excess juice out in colander and put in blender.
Blend to chunky consistency.
Place the butter in the casserole dish and microwave until melted.
Stir in the red peppers and scallions
Cover and microwave for approximately 4 minutes or until tender.
Stir in eggs, Cheddar, parsley, and breadcrumbs into the scallion mixture
Add the squash puree.
Cover and microwave on High for 5 minutes
Cover microwave (50% power) for approximately 5 minutes.
Let stand for 5 minutes, or until the center is set.
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January 1, 2010
Summer Vegetable Relish
Florence
Course Relish
Cuisine American
- 1 yellow squash
- 1 zucchini
- 2 carrots
- 1 red onion
- 2 tablespoons fresh chopped dill or 2/3 teaspoon dry dill
- 1/3 cup cider vinegar
- 1/4 cup light brown sugar
- 1 teaspoon whole mustard seed
- 1 teaspoon whole coriander seed
- 1/2 teaspoon salt
- 1/8 teaspoon crushed red pepper
Dice yellow squash, zucchini, carrots, red onion.
Combine yellow squash, zucchini, carrots, red onion and dill and mix well together.
Over low heat, combine vinegar, sugar, mustard seed, coriander seed, salt and red pepper in small sauce pan.
Cook until sugar dissolves, approximately 3 minutes
Pour over vegetable mixture, and toss until all pieces are well coated.
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