Name: Yankee Fiddlehead Pie (Or Quiche)
Ingredients: 4 Eggs; 1 c Milk; 1 c Fiddleheads, cooked --; Chopped; 2 tb Leeks -- chopped,cooked; 1 tb Parsley, chopped -- or 2; 1 c Cheddar cheese, mild --; Shredded; Salt; 1 Pie crust , partially baked; 9 Or 10"; 8 Whole cooked fiddleheads

God seeks and values the gifts we bring Him – gifts of praise, thanksgiving, service, and material offerings. In all such giving at the altar we enter into the highest experiences of fellowship. But the gift is acceptable to God in the measure to which the one who offers it is in fellowship with Him in character and conduct; and the test of this is in our relationships with our fellow men. We are thus charged to postpone giving to God until right relationships are established with others. Could the neglect of this be the explanation of the barrenness of our worship? (Matt. 5:24)

G. Campbell Morgan

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Eggs, Dairy	New England	Pies & past, Vegetables	8	Servings

INGREDIENTS

4		Eggs
1	c	Milk
1	c	Fiddleheads, cooked —
		Chopped
2	tb	Leeks — chopped,cooked
1	tb	Parsley, chopped — or 2
1	c	Cheddar cheese, mild —
		Shredded
		Salt
1		Pie crust , partially baked
9		Or 10"
8		Whole cooked fiddleheads

INSTRUCTIONS

Beat the eggs with lthe milk until blended.  Fold in the chopped
fiddleheads, leeks, and parsley, and half of the grated cheese. Season with
salt to taste.  Turn into the partially baked shell and sprinkle on the
remaining cheese. Decorate the edge with whole fiddleheads. Bake in a
preheated 350^ oven for 40 minutes, or until set. Let rest 10 minutes
before serving.
Recipe By     : L.L. Bean Book of New England Cookery

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