Sunday, April 20, 2014

Thinking of You

Happy Easter,
I'm still 'on the road', so to speak.
Taking care of personal business has
required me to linger longer in the New England states
before returning to Cape Breton,
not affording me very much computer time.
I've only been traveling for 3 weeks,
but it feels like an eternity.
Presently, I am celebrating Easter with Little Sister
and family in the Maine woods,
enjoying the busy Barred Owls by night and
 the return of the birds by day, one species at a time.
I don't really have anything to share,
so thought one of my favorite recipes might be nice.
It won't be long before those vegetable gardens
are producing some tender, young zucchini...
and more zucchini...
and more.....
Mushroom-Zucchini Pie
1 C chopped onion           ¾ lb. mushrooms, sliced 
¾ lb. zucchini, sliced                             ¼ lb. butter
2 T flour                                1 tsp. salt
¼ tsp. pepper            ¼ t. thyme
½ lb. (2 C) Swiss Cheese or Monterey Jack 
1 double pie crust
1 egg yolk
1 T water
In large skillet, saute onion, mushrooms, and zucchini in butter until crisp-tender (5 min.). Drain. Add flour, salt, pepper, and thyme. Mix lightly to coat. Remove from heat.
Preheat oven to 375. Prepare pie crust. Use 2/3 dough (9” pan).
Combine mushroom mix and cheese, pour into pie shell.
Lattice on top. Brush with egg yolk and water.
Bake 40 minutes.
This pie freezes well, too!