| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Canadian |
Appetizers, Snacks |
32 |
Appetizers |
INGREDIENTS
| 1/4 |
c |
Butter |
| 1 |
|
Clove garlic, minced |
| 1 |
sm |
Onion, chopped |
| 6 |
|
Eggs |
| 2 |
c |
Sour cream |
| 1 |
cn |
7 1/2 oz. tomato sauce |
| 1 |
c |
Cornmeal |
| 1 |
ts |
Each dried basil, oregano and salt |
| 2 |
c |
Shredded Cheddar cheese |
| 2 |
c |
Shredded mozzarella cheese |
|
|
Each: sliced pepperoni, olives,sliced mushrooms, diced sweet green pepper and quartered drained marinated artichoke hearts |
INSTRUCTIONS
TOPPINGS
1. In skillet, melt butter over medium-high heat; cook garlic and onion
for 2 to 3 minutes or until softened. Let cool.
2. In large bowl, beat eggs. Blend in sour cream, tomato sauce, cornmeal,
basil, oregano, salt and onion mixture. Stir in Cheddar and mozzarella
cheeses. Pour into lightly greased 13x9 inch baking dish. Garnish with rows
of toppings.
3. Bake in 350°F oven for 40 to 45 minutes or until firm to the touch. Cut
into squares and serve immediately or cover, refrigerate overnight, and
serve at room temperature. Makes 32 appetizers Typed in MMFormat by
cjhartlin@msn.com Source: The Canadian Living Entertaining Cookbook.
Posted to MM-Recipes Digest V4 #8 by cjhartlin@email.msn.com on Feb 19,
1999
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