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* Exported from MasterCook *
Easy Potato and Vegetable Pie
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Volume 5-05 May 2002
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups shredded hash browns
1 egg -- beaten
1/4 cup grated Parmesan cheese
1 1/2 cups yellow summer squash -- and/or
zucchini -- thinly sliced
1 small red bell pepper -- coarsely
chopped -- (3/4 cup)
1 tablespoon butter or margarine
1 tablespoon fresh basil -- snipped
OR 1/2 teaspoon dried basil -- crushed
1/2 cup cooked ham -- diced
1/4 cup milk
2 eggs -- beaten
3 ounces Colby and Monterey Jack Cheese -- softened
(CoJack)
Toss together shredded hash browns, the 1 egg and Parmesan cheese. Press
into bottom and up sides of a greased 9 inch pie pan or quiche dish.
Bake in a 400 F. oven for 15 minutes.
Meanwhile, in a large skillet, cook squash and bell pepper over Medium
heat in butter about 5 minutes, stirring occasionally. Remove from heat.
Cool 1 minute.
Stir in basil, 1/4 teaspoon salt, 1/8 teaspoon pepper and ham. Combine
milk and the 2 eggs; add to skillet along with cheese. Pour into pie
plate or quiche dish.
Bake, uncovered, 15 minutes or until set.
Let stand 5 minutes before serving.
Source : "Simply Potatoes Shredded Hash Browns Recipe Card"
S(MC formatting by): "bobbi744@attbi.com"
Copyright : "(c) 1996 Michael Foods, Inc."
NOTES : Bobbie's Note: This was delicious. If using frozen hash browns,
defrost before using for crust.
Contributed to the FareShare Gazette by Bobbie; 22 May 2002.
www.fareshare.net
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Per Serving (excluding unknown items): 97 Calories; 7g Fat (62.2% calories
from fat); 7g Protein; 3g Carbohydrate; trace Dietary Fiber; 109mg
Cholesterol; 263mg Sodium. Exchanges: 1 Lean Meat; 0 Vegetable; 0 Non-
Fat Milk; 1 Fat.
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