RECIPES of the WEEK Have a great week-end

[Guest guest]

Beef and Broccoli Pie

Now, please understand that I have NOT kitchen tested the above, and have no

idea how it will come out. But I have made zucchini quiches, though not

without dairy, and they were nice and smooth and very tasty.

1 pound ground round, browned and drained

10-12 ounces broccoli, lightly steamed, cooled, and chopped

2 cups peeled, steamed zucchini, pureed

6 jumbo eggs (or equivalent in smaller eggs)

1 teaspoon dried basil

1 teaspoon baking soda

Dash salt (optional)

Mix broccoli and crumbled ground beef. Beat together eggs, zucchini, basil,

and baking soda. Pour over beef / broccoli mixture and mix well. Turn into

buttered Bundt pan or large pie pan. Bake in a pre-heated oven at 350F for

35-45 minutes. I have added extra eggs to this variation because zucchini

can be watery if not drained properly, and you might get a gooshy mess

without them.

If you test this, let me know how it comes out.

-- Marilyn (New Orleans, Louisiana, USA) " Wizop Marilyn L. Alm "

<M_Alm@...>

Legal chocolate tasting alternative

3/4 cup of pecans

1 cup of water (or beef broth (it can't have any seasoning added to it))

(The beef broth gives it a real creamy texture almost like ice cream because

of the gelatin I guess.)

3/4 - 1 cup of expresso

1/2 cup of honey (or more, taste to see if still bitter)

4-5 cups of ice (more if you want thicker)

Eileen Brown <eb-psa-list@...>

Honey Free Treats

Homemade " Knox-blocks " type gelatin, made with fruit juice and perhaps

molded in a fun Halloween shape? I saw some pumpkin-shaped molds, perhaps an

orange juice firm gelatin would be cute in a pumpkin shape.

" Lorilyn Teasdale " <LorilynT@...>

Honey Free Treats

Put frozen fruit through and it comes out like soft serve ice cream.

" Pearl String " <bluetulip53@...>

BEEF & BROCCOLI PIE (from *Louisiana SCD Lagniappe, forthcoming)

4 jumbo eggs (or equivalent in smaller eggs)[1]

1 cup yogurt cream cheese or DCCC

1 pound grated cheddar

1 pound ground round, browned, drained & cooled

10-12 ounces broccoli, lightly steamed, cooled, and chopped

1 teaspoon dried basil

1 teaspoon baking soda

Blend yogurt cream cheese and eggs. Add basil. Add ground meat and chopped

broccoli and stir well. Add grated cheddar cheese and make sure all

ingredients are well mixed.Turn into large, well-buttered pie pan or square

cake pan. (I actually prefer to bake it in a well-buttered Bundt pan, as

this allows the middle to cook completely, without the edges burning.) Bake

at 325F-350F 35-45

minutes, or until it sounds slightly hollow when tapped in the middle. [1]

You may need an extra egg with DCCC (dry curd cottage cheese) as it is often

drier than dripped yogurt.

Variations:

* Halve the ingredients for a smaller pie.

* For a more quiche-like pie, halve the amount of beef and broccoli -- this

one does best in a

regular pie pan.

* Make the recipe using one 10 ounce package chopped frozen spinach, lightly

steamed.

* Use difference meats, cheeses, and spices. Chicken, cauliflower and

cheddar with homemade

ranch dressing spices; chicken, spinach and cheddar with homemade poultry

seasoning; either

chicken and cauliflower or chicken and spinach with Swiss or Havarti. I

also like a mix of cheddar

and provolone, or cheddar and parmesan, or parmesan and romano. All

cheeses, of course, must

be home-grated.

* With different meats and veggies and cheeses, you may want to play with

spices that go with

your combinations. For instance, I use sage, rosemary, and thyme with

chicken (1/4 tsp, 1/4 tsp,

1/2 tsp).

* Make " muffin pies " by scooping 1/3 to 1/2 cup mixture into each

well-buttered cup of several

muffin pans. Bake as above, although check at about 25 minutes. These are

great for on-the-go

meals and lunches.

* Make mini-muffins with about one tablespoon of mixture in mini-muffin

trays. Bake as above, but

check around 20 minutes. These are handly for snacks, and can also be a

party snack.

The beef and broccoli as well as the beef and spinach version of this pie

freezes well and travels very well, and keeps well under some amazing

conditions.

Marilyn N. Orleams <M_Alm@...>

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