| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Dairy |
American |
Beef |
6 |
Servings |
INGREDIENTS
|
|
Single crust pie pastry |
| 1 |
lb |
Ground beef or pork |
| 1/2 |
c |
Chopped onion |
| 1 |
|
Clove garlic; minced |
| 1 |
ts |
Dried basil; oregano, savory, or marjoram, crushed |
| 3/4 |
ts |
Salt |
| 1/8 |
ts |
Pepper |
| 1 1/2 |
lb |
Zucchini coarsely shredded; about 5 cups |
| 2 |
|
Slighlty beaten eggs |
| 1 |
c |
Cream-style cottage cheese |
| 1/2 |
c |
Shredded American cheese |
| 1 |
ts |
Worcestershire sauce |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Dry mustard |
INSTRUCTIONS
Prepare pastry; fit into a 9 inch pie plate. Roll edgesunder; flute to make
a high rim. (Do not prick.) Bake the pie shellin a 450 oven for 8 to 10
minutes.
In skillet cook ground beef or pork, onion, and garlic till meat is
browned; drain of fat. Add herb, the 3/4 teaspoon salt, and the pepper. In
covered saucepan cook zucchini in a small amount of boiling salted water
for 3 to 5 minutes or until tender. Drain thoroughly, pressing out excess
water (shouldhave about 2 cups cooked and drained zucchini).
Combine eggs, cottage cheese, American cheese or process cheese spread,
worcestershire, the 1/2 teaspoon salt, and the mustard; add zucchini. Turn
meat mixture into pie shell; spoon zucchini mixture atop. Bake in 350 oven
about 35 minutes or till zucchini mixture is set. Cool 10 minutes before
serving. Serves 6.
Recipe by: Better Homes & Gardens Low Cost Cooking
Posted to MC-Recipe Digest V1 #997 by L979 <L979@aol.com> on Jan 8, 1998
A Message from our Provider:
“Jesus: so far ahead of his time that we’re still no closer to catching up”