Zucchini Quiche
from: Marisa Rockwood
1 9-inch unbaked pie crust
2 T. Butter
1 lb zucchini, grated (approx. 3)
1 c. shredded mozzarella cheese
1 c. shredded sharp cheddar cheese
1 c. ricotta cheese
1/2 c. half and half
3 eggs, lightly beaten
3/4 t. salt
1/2 t. dried oregano leaves
1 t. freeze dried basil
1/4 t. garlic powder
dash pepper to taste
paprika to taste
1. after forming crust in the pie pan, prick bottom the bottom of the pastry with a fork thoroughly. Bake at 425 degrees for 7 minutes. Remove from oven and set aside.
2. In a small skillet, saute zucchini in butter until tender (about 5 min) Drain in colander to remove all juices. Set aside.
3. In a 2 c. measuring cup, measure the 1/2 c. half and half, and add 1 c. ricotta cheese to make the mixture 1 1/2 c. in the measuring cup.
4. In a large bowl, mix together the zucchini, ricotta mixture, both mozzarella and sharp cheeses, eggs, salt, oregano, basil, garlic powder, pepper and paprika. Pour into crust.
5. Reduce oven temp to 350 degrees and bake for 45 minutes or until knife inserted in center comes out clean.
Nanaimo Bars
from: Lois Lundrigan
bottom layer:
1/2 c. butter
5 T. cocoa
1/4 c. white sugar
1 egg, beaten
2+ c. graham cracker crumbs
1 c. coconut
1/2 c. nuts (optional)
Combine butter, sugar, and cocoa in a saucepan. Bring slowly to a boil. Turn off heat and stir in egg until thickened. Add crumbs, coconut, and nuts. Pack very firmly into 13x9 inch pan. Pop into freezer until next layer.
second layer:
1/3 c. butter
4 T. milk
2 T. Birds custard powder*
3 c. powdered sugar (approx)
Combine all ingredients in a bowl. Mix well, adding a few drops more milk if needed for ease of spreading. Spread over first layer.
third layer:
3/4 c. chocolate chips
3-4 T. butter
Melt chips and butter in saucepan over low heat or in microwave. Spread over 2nd layer. Chill. Store in refrigerator.
*To make Midnight Mint Bars: substitute Birds custard powder with 1 t. peppermint flavoring and tint green with food coloring.
