Name: Rosalie's Cheese and Spinach Pie
Ingredients: 1 lb Ricotta cheese (skim-milk); 4 oz Gruyere cheese, grated (or Swiss cheese); 1 Egg, lightly beaten; 10 oz Spinach, cooked (1 package of frozen spinach, or use fresh); 2 sm Zucchini, thinly sliced; 1/4 c Yellow onion, diced; 6 lg Mushrooms, thinly sliced; 2 oz Ham (Danish-style), diced; 2 tb Butter; Nutmeg, salt and white pepper, to taste; Olive oil

We teach our children about the world and the Bible. We teach them that the world is bad (1 Jn. 2:15). And we teach them that the Bible is good (Pr. 16:20). That is true, but our children are rarely taught (guided) as to how the two intersect with each other. The result is that they will either be seduced by the world or they will be cocooned from the world. Both are useless to Jesus. The desired biblical mindset is when Christians reject the influence of the world (see it for the deceptive garbage that it is), but desire to love and influence those trapped the world.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs	Swiss	Entrees, Usenet	1	Pie

INGREDIENTS

1	lb	Ricotta cheese (skim-milk)
4	oz	Gruyere cheese, grated (or Swiss cheese)
1		Egg, lightly beaten
10	oz	Spinach, cooked (1 package of frozen spinach, or use fresh)
2	sm	Zucchini, thinly sliced
1/4	c	Yellow onion, diced
6	lg	Mushrooms, thinly sliced
2	oz	Ham (Danish-style), diced
2	tb	Butter
		Nutmeg, salt and white pepper, to taste
		Olive oil

INSTRUCTIONS

Preheat oven to 425 degrees F.  Cook the spinach. Drain thoroughly and
squeeze out all moisture possible. Heat butter over medium-high flame until
foamy. Add onion, zucchini and mushrooms, and saute until onion is soft and
translucent. Add ham and spinach and saute briefly to warm through. Remove
from heat.
In mixing bowl, mix together ricotta cheese and vegetables. Add grated
cheese and blend. Add beaten egg and blend thoroughly. Season to taste with
nutmeg, salt and white pepper.
Grease quiche pan with just enough olive oil to coat. Pour in mixture and
smooth the top with a spatula. Dot with 3-4 pats of butter. Bake at 425
degrees F. for about 30-40 minutes, until top is browned and knife inserted
in center comes out clean.
  NOTES:
*  A rich spinach pie with ham and cheese -- I ate this dish at Cafe Le Rat
in Middleburg, Virginia, and was delighted to find their recipe in
_Gourmet_ magazine in the late 1970s. I have modified the recipe somewhat
from the published version to make it less stringy and sticky.
: Difficulty:  easy.
: Time:  15 minutes preparation, 45 minutes baking and cooling.
: Precision:  approximate measurement OK.
: Pamela McGarvey
: UCLA Comprehensive Epilepsy Program
: {ihnp4!sdcrdcf,ucbvax!ucla-cs,hao}!cepu!pam
: Copyright (C) 1986 USENET Community Trust
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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