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Food Bytes PG Cookbook The Food Chain
Kitchen Mailbox Countdown to Dinner Dining
Mushroom Crust Quiche

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

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

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