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VEGETABLE-PIE(MV)        USENET Cookbook        VEGETABLE-PIE(MV)

RUBEN VILLAVICENCIO'S VEGETABLE PIE

     VEGETABLE-PIE - A wonderful vegetable pie

     This recipe is originally from the Los Angeles Times.  It
     takes a lot of time to make, but it's quite good.

INGREDIENTS (serves 3-4)
     3 cups    packed, grated raw potato (about 3 large potatoes)
     1 tsp     salt
     4         eggs
     1 1/4 cups
               onion, grated (or more to taste)
     2 Tbsp    oil
     1         garlic clove, crushed (or more to taste)
     3 Tbsp    butter
     1 bunch   broccoli, broken into small florets
     1/2 tsp   dried basil
               thyme
     2 cups    cheddar cheese, grated
     1 cup     milk
               paprika

PROCEDURE
          (1)  Drain the potatoes and squeeze dry.  Add 1/2 tsp
               salt, 1 egg, and 1/4 cup (or more to taste) grated
               onion.

          (2)  Pat potato mixture into well-oiled 10-inch pie pan
               and bake at 400 deg. F for 30 minutes.  Brush
               potato crust with oil, reduce oven temperature to
               375 deg. F and bake for another 5-10 minutes,
               until crust is brown.

          (3)  While crust is baking, sauté 1 cup chopped onion
               and garlic in butter. If you like a lot of onion
               and garlic, use more.  Add broccoli, 1/2 tsp salt,
               basil, a dash of thyme, and cook covered, stirring
               occasionally, for a few minutes.

          (4)  Spread half of cheese over baked crust.  Top with
               sautéed vegetables and remaining cheese.

          (5)  Beat together remaining 3 eggs and milk, and pour
               over vegetable/cheese mixture.  Sprinkle paprika
               on top.

          (6)  Bake at 375 deg. F for 35 to 40 minutes until cus-
               tard is set.

NOTES
     This recipe can be made in two stages:  you can make the
     crust in advance and then can make the vegetable topping and
     bake it later.

     An electric grater is a real time-saver for the crust
     ingredients.

RATING
     Difficulty: moderate.  Time: 1 1/2-2 hours.  Precision: no
     need to measure.

CONTRIBUTOR
     Aviva Garrett
     Santa Cruz, CA
     Excelan, Inc., San Jose, California, USA
     ucbvax!mtxinu!excelan!aviva
     Path: decwrl!recipes
     From: gkloker@utai (Geoff Loker)
     Newsgroups: mod.recipes
     Subject: RECIPE: Waffle ice-cream cones (pizelles)
     Message-ID: 
     Date: 3 Oct 86 03:31:33 GMT
     Sender: recipes@decwrl.DEC.COM
     Organization: CSRI AI, University of Toronto, Canada
     Lines: 64
     Approved: reid@decwrl.UUCP

                Copyright (C) 1986 USENET Community Trust
     Permission to copy without fee all or part of this material is granted
     provided that the copies are not made or distributed for direct commercial
     advantage, the USENET copyright notice and the title of the newsgroup and
     its date appear, and notice is given that copying is by permission of
     the USENET Community Trust or the original contributor.





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