Vegetable cheese pie

Yield: 6 Servings

Measure Ingredient
1 \N Stick margarine
1½ cup Flour
3 tablespoons Ice water
1 pounds Fresh mushrooms; sliced
1 \N Onion; sliced
2 \N Zucchini or yellow squash
1 \N Green pepper; sliced
4 tablespoons Butter
1 teaspoon Salt
1 dash Garlic salt
¼ teaspoon Pepper
1 \N Fresh tomato; sliced
1 cup Sour cream
1 cup Grated mozzarella cheese



Make pie crust: Melt butter in 10-inch or deep-dish pie plate. Let cool & add flour, ice water & a dash of salt. Mix well with spoon & mash out in pie plate. Do not prick bottom of pie crush if used for this recipe or quiche. Slice squash. Saute all vegetables except tomatoes in butter until crisp. Drain well & add seasonings. Place tomato slices in bottom of unbaked pie shell. Add vegetables. Mix sour cream & cheese & pour over vegetables. Bake covered with foil at 350 for about 50 minutes. Uncover & bake about 10 minutes longer. Let stand 5-10 minutes before serving. Spoon out excess juices after first slice.


From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, .

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