| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs, Dairy | Main dish, Vegetables | 6 | Servings | |
INGREDIENTS
| 1 | c | Zucchini; chopped |
| 1 | c | Eggplant; chopped pared |
| 1/2 | c | Tomato |
| 1/2 | c | Green pepper; chopped |
| 1/4 | c | Onion; chopped |
| 1 | c | Garlic; crushed |
| 1/4 | c | Margarine ;or butter |
| 3/4 | ts | Salt |
| 1/2 | ts | Thyme; leaves |
| 1/8 | ts | Pepper |
| 1 | c | Monterey jack cheese; shred |
| 1 1/4 | c | Milk |
| 1/4 | c | Sour cream |
| 3/4 | c | Bisquick |
| 3 | Egg |
INSTRUCTIONS
Heat oven to 400 degrees F. Lightly grease pie plate. Cook zucchini, eggplant, tomato, green pepper, onion and garlic in margarine until veg- etables are crisp-tender, 5-10 minutes. Stir in seasonings. Spread in pie plate; >> sprinkle with cheese. Beat remaining ingredients until smooth, 15 seconds in blender on high or 1 minute with hand beater. Pour into pie plate. Bak until knife inserted comes out clean, 30-35 minutes. Let stand 5 minutes. Makes 4-6 servings. Source: ANN PUCKETT --- From: SUSAN BRUMER Conf: (1668) L-CUISINE File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-impos.zip
A Message from our Provider:
“Man is surrounded by the wonders of God.”