| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Jewish | Appetizers | 10 | Servings |
INGREDIENTS
| 12 | oz | Mushrooms; sliced |
| 1 | md | Onion |
| 1 | c | Grated parmesan cheese or cheddar or 8 ounces cream cheese |
| 1/4 | lb | Butter; melted |
| 4 | Eggs | |
| 2 | tb | Chopped fresh parsley |
| 1/4 | ts | Garlic powder; or 1 fresh garlic clove, chopped |
| 1/2 | ts | Curry powder |
| 2 1/2 | c | Seasoned stuffing mix; crushed |
INSTRUCTIONS
Preheat oven to 350°F. Place all the ingredients in a food processor and pulse with on-and-off movements carefully. It should be well blended. Place in a greased 8 or 9 inch quiche dish or an 11 x 7 inch Pyrex dish and bake for 20 minutes. Cut into small wedges or squares and serve plain or with a sweet-and-sour mustard sauce. Note: Egg Substitute can be used. Yield: 8 to 12 servings. From: Grandma Doralee Patinkin's Jewish Family Cookbook by Doralee Patinkin Rubin. ISBN 0-312-16856-X. NOTES : This has received rave reviews. It is a nice addition to a brunch. Just cut into larger pieces. Recipe by: Grandma Doralee Patinkin's Jewish Family Cookbook Posted to Bakery-Shoppe Digest by Gail Shermeyer <[email protected]> on Feb 06, 1998
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