| 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
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