| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs |
|
Pies |
8 |
Servings |
INGREDIENTS
| 1 |
|
Pie crust — unbaked |
|
|
Zucchini filling |
| 3 |
sm |
Zucchini — thinly sliced |
| 2 |
tb |
Butter |
| 1/2 |
ts |
Caraway seed |
| 1 |
ts |
Lemon rind — grated |
| 2 |
tb |
Sugar |
| 2 |
tb |
Lemon juice |
|
|
Custard |
| 6 |
tb |
Butter |
| 2/3 |
c |
Sugar |
| 2 |
|
Whole eggs |
| 2 |
|
Egg yolks |
| 2 |
tb |
Flour |
| 1/4 |
c |
Lemon juice |
INSTRUCTIONS
Preheat the oven to 400 degrees. Melt the 2 tablespoons of butter in a
skillet and saute the zucchini and remain filling ingredients over high
heat until the zucchini loses it color. Place in the pie shell and bake for
15 minutes. Then reduce the oven temperature to 375 dregees. While this is
baking make the custard by creaming the 6 tablespoons of butter with the
sugar. Add the 2 whole eggs and 2 extra egg yolks alternately with the
flour and mix well. Then add the lemon juice, don't worry if it looks
funny. Pour the custard o
Posted to Master Cook Recipes List, Digest #113
Date: Sun, 9 Jun 1996 18:00:12 -0300
From: Calvin Deiterich <cedeiter@epix.net>
A Message from our Provider:
“Actions DO speak louder than words. Do Jesus’?”