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May 1999 Issue
Spring has Sprung
by Victoria Smith
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Well, Spring has sprung.  At least that's what the calendar tells us.  The front lawn is sprouting with timothy grass, and my mother has been in bed for three days with sinus, because of it.  The croci are gone, the hyacinths past their prime, and the daffodils never came up at all, just the leaves.

Can a couple of vegetarians have black thumbs?

And I was in foster care on a farm, too.  Some things I do not understand.

It is 39 degrees at the New Jersey Shore.  Somebody ought to e-mail Mother Nature about this!

However, the magnolias and weeping cherry trees are making up for the rest, and the forsythias are helping a lot.

I don't know if you can get zucchini where you are, but we came across this the other day.  Mom got it from the internet for me.

 

Zucchini Pie

  • 4 cups thinly sliced unpeeled zucchini
  • 1 cup chopped onion
  • 1/2 cup butter or margarine
  • 2 table spoons of Italian seasoning
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon garlic powder
  • 2 eggs well beaten
  • 2 cups shredded Mozzarella cheese
  • 8 oz. can of Pillsbury crescent rolls.
  • 2 tablespoons of Dijon mustard
Preheat oven to 375.  Separate the crescent rolls and pat them into a 10-inch pie plate like a crust.  Spread the mustard over the crust and set aside.  In a large skillet, melt butter. Add onions and zucchini and sauté 10 minutes or until tender.

In a mixing bowl, beat the eggs and add the cheese until it's all covered. Add the zucchini and after mixing well, pour into your pie pan. Bake about 20 minutes or until a knife inserted near center comes out clean.  If the crust is browning too fast, cover the edges with foil.  I serve this along with a garden salad for a quick meal.

  • Yields: One 10-inch pie.
  • Preparation Time: About 45 min to an hour.
 

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