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DEIDRE ANNE PENROD (FGGT98
1 lb Broccoli bunch
2/3 c Onion; chopped
1/4 c Water
4 Eggs; slightly beaten
1 1/4 c Milk
4 To 6 drops Hot Sauce
1/2 ts Salt
1/8 ts Ground pepper; fresh
1/8 ts Ground nutmeg
1 tb Fresh parsley; minced
2/3 c Swiss cheese; freshshredded
1/3 c Parmesan cheese; grated
Trim off large leaves of broccoli. Remove tough ends of lower
stalks, and wash broccoli thoroughly; cut flowerets and stems into
thin slices.
Combine broccoli, onion, and 1/4 cup water in a saucepan; cover and
cook over medium heat 6 to 8 minutes. Drain thoroughly, pressing out
moisture with paper towels.
Combine next 8 ingredients. Stir in vegetables, and pour mixture
into a greased 10-inch pie plate.
Sprinkle with Parmesan cheese; bake at 350^ about 30 minutes or until
set. Let stand 10 minutes.
YIELD: One 10-inch pie.
Source: Southern Living Annual Recipes, 1984 From the cookbook files
of: Deidre-Anne Penrod, FGGT98B on *P, J.PENROD3 on GEnie
American celebrity chef. Top Southwestern cooking. He hosts Throwdown! Earnings: $2 million
French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
English celebrity chef also known as The Naked Chef. BBC food television shows.
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