Italian Summer Squash
| 1 Cup | Cubed Zucchini
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| 1 Cup | Yellow Crooked Neck Squash (or any other Summer Squash)
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| 1/2 Cup | Chopped Onion
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| 1/2 t. | Italian Seasoning
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| 3-4 T. | Olive or Vegetable Oil
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| 1/4 Cup | Grated Parmasan Cheese
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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.
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Broccoli Quiche
| 20 oz. | Frozen Broccoli. (chopped)
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| 3 cups | Shredded Chedder Cheese.
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| 2/3 cup | Chopped Onion.
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| 1 1/3 cups | Milk.
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| 3 | eggs.
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| 3/4 cup | Buttermilk Baking Mix.
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| 3/4 t. | Salt
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| 1/4 t. | Pepper
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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.
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