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The Quilt Inn Country Cookbook
Aliske Webb
Blue Cheese Casserole
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1/2 lb. zucchini (There they are again!)
large onion, chopped
cup dry bread crumbs
/2 cup blue cheese, crumbled
egg, well beaten
/3 tsp. marjoram
tbsp. butter
Preheat oven to 350F. Grease casserole dish.
Wash and dice zucchini. Combine with chopped onion in saucepan. Cook 7 to
0 minutes or until tender. Drain.
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In mixing bowl, toss together zucchini and onions with 3/4 cup bread crumbs,
cheese, egg and marjoram. Spoon into casserole. Top with remaining breadcrumbs
and dot with butter. Bake for 30 to 35 minutes.
Cheese Stuffed Tomatos
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large, firm tomatoes
cup cooked rice
/2 lb. swiss cheese (2 cups shredded)
tbsp. butter
/2 cup onion, chopped
/4 cup celery, chopped
/2 cup mushrooms, sliced
tsp salt
/4 tsp. marjoram
/3 tsp. fresh ground pepper
Preheat oven to 350F. Grease shallow baking dish.
Cut off top 1/4–inch from each tomato and set tops aside. Scoop out pulp from
tomatoes. Drain excess liquid from pulp and set aside.
Heat butter in skillet. Add onion and celery and cook over medium heat until
tender.
©
Aliske Webb 1999. All rights reserved.
Published by Bookmice.com
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