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
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
2 cups cheddar cheese, grated
1 cup milk
(1) Drain the potatoes and squeeze dry. Add 1/2 tsp
salt, 1 egg, and 1/4 cup (or more to taste) grated
(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
(6) Bake at 375 deg. F for 35 to 40 minutes until cus-
tard is set.
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
Difficulty: moderate. Time: 1 1/2-2 hours. Precision: no
need to measure.
Santa Cruz, CA
Excelan, Inc., San Jose, California, USA
From: gkloker@utai (Geoff Loker)
Subject: RECIPE: Waffle ice-cream cones (pizelles)
Date: 3 Oct 86 03:31:33 GMT
Organization: CSRI AI, University of Toronto, Canada
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