Rocky Mountain Recipes 9-7-09
2 c. Zucchini, chopped
1/2 c. Onion, chopped
1-1/2 c. Milk
3 Eggs
1 c. Tomato, chopped
1/3 c. Parmesan cheese, grated
3/4 c. Bisquick
Salt and pepper to taste
Preheat oven to 400 degrees. Sprinkle zucchini, tomatoes, onions and Parmesan cheese into the bottom of a greased 10-inch pie plate. Beat milk, eggs, Bisquick, salt and pepper until smooth. Pour Bisquick mixture over vegetable mixture. Bake for 30 minutes or until a knife inserted into the center comes out clean. If desired, add more cheese and 1/2 teaspoonful of Italian seasonings on top.
Chris Bryant • Johnson City, Tenn.
2 c. Zucchini, chopped
1/2 c. Onion, chopped
1-1/2 c. Milk
3 Eggs
1 c. Tomato, chopped
1/3 c. Parmesan cheese, grated
3/4 c. Bisquick
Salt and pepper to taste
Preheat oven to 400 degrees. Sprinkle zucchini, tomatoes, onions and Parmesan cheese into the bottom of a greased 10-inch pie plate. Beat milk, eggs, Bisquick, salt and pepper until smooth. Pour Bisquick mixture over vegetable mixture. Bake for 30 minutes or until a knife inserted into the center comes out clean. If desired, add more cheese and 1/2 teaspoonful of Italian seasonings on top.
Chris Bryant • Johnson City, Tenn.
2 c. Zucchini, chopped
1/2 c. Onion, chopped
1-1/2 c. Milk
3 Eggs
1 c. Tomato, chopped
1/3 c. Parmesan cheese, grated
3/4 c. Bisquick
Salt and pepper to taste
Preheat oven to 400 degrees. Sprinkle zucchini, tomatoes, onions and Parmesan cheese into the bottom of a greased 10-inch pie plate. Beat milk, eggs, Bisquick, salt and pepper until smooth. Pour Bisquick mixture over vegetable mixture. Bake for 30 minutes or until a knife inserted into the center comes out clean. If desired, add more cheese and 1/2 teaspoonful of Italian seasonings on top.
Chris Bryant • Johnson City, Tenn.
2 c. Zucchini, chopped
1/2 c. Onion, chopped
1-1/2 c. Milk
3 Eggs
1 c. Tomato, chopped
1/3 c. Parmesan cheese, grated
3/4 c. Bisquick
Salt and pepper to taste
Preheat oven to 400 degrees. Sprinkle zucchini, tomatoes, onions and Parmesan cheese into the bottom of a greased 10-inch pie plate. Beat milk, eggs, Bisquick, salt and pepper until smooth. Pour Bisquick mixture over vegetable mixture. Bake for 30 minutes or until a knife inserted into the center comes out clean. If desired, add more cheese and 1/2 teaspoonful of Italian seasonings on top.
Chris Bryant • Johnson City, Tenn.
2 c. Zucchini, chopped
1/2 c. Onion, chopped
1-1/2 c. Milk
3 Eggs
1 c. Tomato, chopped
1/3 c. Parmesan cheese, grated
3/4 c. Bisquick
Salt and pepper to taste
Preheat oven to 400 degrees. Sprinkle zucchini, tomatoes, onions and Parmesan cheese into the bottom of a greased 10-inch pie plate. Beat milk, eggs, Bisquick, salt and pepper until smooth. Pour Bisquick mixture over vegetable mixture. Bake for 30 minutes or until a knife inserted into the center comes out clean. If desired, add more cheese and 1/2 teaspoonful of Italian seasonings on top.
Chris Bryant • Johnson City, Tenn.
2 c. Zucchini, chopped
1/2 c. Onion, chopped
1-1/2 c. Milk
3 Eggs
1 c. Tomato, chopped
1/3 c. Parmesan cheese, grated
3/4 c. Bisquick
Salt and pepper to taste
Preheat oven to 400 degrees. Sprinkle zucchini, tomatoes, onions and Parmesan cheese into the bottom of a greased 10-inch pie plate. Beat milk, eggs, Bisquick, salt and pepper until smooth. Pour Bisquick mixture over vegetable mixture. Bake for 30 minutes or until a knife inserted into the center comes out clean. If desired, add more cheese and 1/2 teaspoonful of Italian seasonings on top.
Chris Bryant • Johnson City, Tenn.
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