Vegetable cheese pie
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Stick margarine | |
| 1½ | cup | Flour |
| 3 | tablespoons | Ice water |
| 1 | pounds | Fresh mushrooms; sliced |
| 1 | Onion; sliced | |
| 2 | Zucchini or yellow squash | |
| 1 | Green pepper; sliced | |
| 4 | tablespoons | Butter |
| 1 | teaspoon | Salt |
| 1 | dash | Garlic salt |
| ¼ | teaspoon | Pepper |
| 1 | Fresh tomato; sliced | |
| 1 | cup | Sour cream |
| 1 | cup | Grated mozzarella cheese |
Directions
EASY PIE CRUST
FILLING
Make pie crust: Melt butter in 10-inch or deep-dish pie plate. Let cool & add flour, ice water & a dash of salt. Mix well with spoon & mash out in pie plate. Do not prick bottom of pie crush if used for this recipe or quiche. Slice squash. Saute all vegetables except tomatoes in butter until crisp. Drain well & add seasonings. Place tomato slices in bottom of unbaked pie shell. Add vegetables. Mix sour cream & cheese & pour over vegetables. Bake covered with foil at 350 for about 50 minutes. Uncover & bake about 10 minutes longer. Let stand 5-10 minutes before serving. Spoon out excess juices after first slice.
MRS. B.G. CREMEEN
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, .
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