Peggy's Garden Gallery
Table of Contents



Recipes



Italian Summer Squash

1 CupCubed Zucchini
1 CupYellow Crooked Neck Squash (or any other Summer Squash)
1/2 CupChopped Onion
1/2 t.Italian Seasoning
3-4 T.Olive or Vegetable Oil
1/4 CupGrated Parmasan Cheese
Picture
Put oil, Zucchini, squash, onion, and Italian seasoning into large frying pan. Cook (medium heat) until squash turns semi-transparent (about 15 minutes). Remove from heat, stir in Parmasan Cheese. Makes about 4 servings.


Broccoli Quiche

20 oz.Frozen Broccoli. (chopped)
3 cupsShredded Chedder Cheese.
2/3 cupChopped Onion.
1 1/3 cupsMilk.
3eggs.
3/4 cupButtermilk Baking Mix.
3/4 t.Salt
1/4 t.Pepper
Picture
Preheat oven to 400 degrees. Grease 10 x 1 1/2 inch pie pan. Rinse Broccoli under running water to thaw. Drain thoroughly. Mix together Broccoli, 2 cups of cheese, and onion. Put mixture in pie pan. Beat together baking mix, salt, pepper and milk until smooth. (about 30 seconds). Pour over Broccoli mixture in pan. Bake until knife comes out clean. (about 30 - 40 minutes) Top with remaining cheese and bake 1 - 2 minutes longer, or until cheese is melted. Let stand 5 minutes.






All images and artwork Copyright 2001/09 Peggy Welling / Vic Freed
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