| 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 <4paws@netrax.net> on Feb
06, 1998
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