Community cookbooks have the pulse of the neighborhood in their pages. What's popular in area kitchens at dinner and dessert time is reflected in the recipes and a certain amount of repetition is inevitable. But each cookbook harbors at least one unknown gem that stands out, such as this recipe.
3/4 pound fresh mushrooms, chopped
5 tablespoons butter, divided
1/2 cup finely crushed saltines, about 12 crackers
1/4 cup sliced green onions with tops
8 ounces Monterey Jack cheese, shredded
1 cup cottage cheese
3 eggs
1/4 teaspoon pepper
Paprika
Sauté mushrooms in 3 tablespoons butter until limp. Add saltine crumbs and let cool. Spread in buttered 9-inch pie plate and pat down and up sides to form crust.
Sauté onions in 2 tablespoons butter for 1 to 2 minutes. Spread over mushroom crust. Sprinkle shredded cheese over onions. Blend together cottage cheese, eggs and pepper until smooth. Carefully pour in pie plate over cheese. Sprinkle with paprika.
Bake in a preheated 350-degree oven for 30 minutes or until knife inserted in center comes out clean. Serve with asparagus or a crisp green salad or both.
North Hills Outreach Cookbook
Thursday, January 06, 2000
