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FareShare Gazette Recipes -- May 2002 - E's


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 Easy Potato and Vegetable Pie

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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

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): ""
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.

                    - - - - - - - - - - - - - - - - - - - 

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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