Cheese Fondue
Ingredients
- 1.5-2 lbs Emental cheese (cubed and lightly coated with cornstarch)
- 1.5-2 lbs Gutters cheese
- 2 cups wine (2 cups for 3-4lbs cheese)
- Spritz of lemon juice (add to wine while heating)
Notes
Serve with cubed french bread
Meatless/vegetarian meals
Zucchini Pie
Italian Zucchini Crescent Pie
Servings: 6 servings
Ingredients
- 4 cups thinly sliced unpeeled zucchini
- 1 cup coarsely chopped onion
- 1/2 cup butter (I substitute about 2 tbsp oil for this)
- 1/2 cup chopped parsley or 2 tbsp parsley flakes
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp garlic powder
- 1/4 tsp basil leaves
- 2 eggs well beaten
- 8 oz. (2 cups) shredded muenster of mozzarella cheese (I have used cheddar also)
- oz. can crescent rolls (I just make my own pie dough)
- 2 tsp prepared mustard
Instructions
- Heat oven to 375°. In 10 inch skillet, cook zucchini and onion in butter until tender, about 10 minutes. Stir in parsley and seasonings. In large bowl, blend eggs and cheese. Stir in vegetable mixture.
- Separate dough into 8 triangles (or just roll out pie dough). Place in ungreased 10" pie pan. Press over bottom and up sides to form crust. Spread crust with mustarrd. Pour vegetable mixture evenly into crust.
- Bake at 375° for 18-20 minutes or until knife inserted near center comes out clean. Let stand 10 minutes before serving. Cut into wedges, serve hot.
Notes
We usually double and make 2 pies.
Bulgur Mexicana
Bulgur Mexicana
This is an extremely healthy--and delicious--meatless meal that is a favorite in our household.
Servings: 3
Ingredients
- 2 Tbsp oil
- 1 med. onion chopped
- 1 c. bulgur You may have to shop around to find bulgur. Bulgur wheat should be a whole grain, in its unprocessed form.
- 1 large stalk celery chopped
- ½ green or red pepper diced
- 1 tsp. chili powder
- ¾ tsp. ground cumin
- 2¼ c. vegetable stock Or for more flavor, I use water & one beef bouillon cube
Condiments
- cheddar cheese shredded
- green onions diced
- alfalfa sprouts (we often skip these)
- sunflower seeds
- sour cream
- 1 tomato diced
- salsa
Instructions
- Place oil in frying pan. Add onions and bulgur and cook, stirring occasionally until onion soft and bulgur is golden (7-8 min.). (The bulgur grains will crack during this frying process.)
- Stir in next celery, peppers and spices and cook for 2 minutes.
- Pour in stock and bring to boil. Reduce heat; simmer until liquid absorbed. Season with salt and pepper.
- Serve at the table with condiments that people can add on top of the bulgur to taste: shredded cheddar cheese, alfalfa sprouts, green onions, sunflower seeds, sour cream, diced tomato, salsa.
Notes
This serves 3. We usually double the recipe, because it's a favorite meal and it makes for great leftovers.