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The Quilt Inn Country Cookbook
Aliske Webb
2
1
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3
1
1
cups grated cheddar cheese
/4 cup parmesan cheese
/4 cup dill
green onions, chopped
tsp. salt
/4 tsp. pepper
Steam asparagus or broccoli about 6 minutes. Drain. Combine eggs with flour,
butter, cheeses. Stir in asparagus or broccoli, then dill, green onions, salt and pepper.
Preheat oven to 350F. Butter 9"x13" baking dish. Pour in mixture. Bake 50 to 60
minutes.
A Cornucopia of Fall Vegetables
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6
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potatoes, quartered
onions, cut into wedges
cloves garlic, crushed
/4 cup olive oil
/4 tsp. thyme
/4 tsp. rosemary
medium butternut squash, peeled, cut into 3/4 inch cubes
red pepper, cut into 3/4 inch chunks
chopped fresh parsley to garnish
Preheat oven to 375F. In roasting pan, toss potatoes, onions and garlic with 3
tablespoons olive oil. Sprinkle with thyme and rosemary. Roast uncovered 35 minutes,
turning once. Toss squash and pepper with remaining oil. Add to pan. Continue
roasting 20 minutes or until vegetables are tender. To serve, garnish with parsley.
Hamlet’s Acorn Squash Mushroom Puree
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1
2
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acorn squash
/3 cup butter, melted
tbsp. brown sugar
/2 tsp. salt
©
Aliske Webb 1999. All rights reserved.
Published by Bookmice.com
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