National Days in June


 
I don't know when we will have this, but we did buy everything to make it. Today just seems like a good day to post this recipe. Sounds real good to me.

Italian Zucchini Crescent Pie

2 TB butter
4 cups thinly sliced zucchini
1 cup chopped onions
2 TB dried parsley flakes
1/2 tsp salt
1/2 tsp pepper
1/4 tsp garlic powder
1/4 tsp dried basil leaves
1/4 tsp dried oregano leaves
2 eggs, well beaten
8 oz. (2 cups) shredded Muenster or Mozzarella cheese
1 (8 oz) can Pillsbury Refrigerated Crescent Dinner Rolls
2 tsp prepared mustard

1. Heat oven to 375F. Melt butter in 12" skillet over medium-high heat. Add zucchini and onions; cook and stir 6 to 8 minutes or until tender. Stir in parsley flakes, salt, pepper, garlic powder, basil and oregano.
2. In large bowl, combine eggs and cheese; mix well. Stir in cooked vegetable mixture.
3. Separate dough into 8 triangles. Place in ungreased 10" pie pan or 11" quiche pan; press over bottom and up sides to form crust. Firmly press perforations to seal. Spread crust with mustard. Pour egg mixture evenly into crust-lined pan.
4. Bake at 375F for 18 to 22 minutes or until knife inserted near center comes out clean. Cover edge of crust with strips of foil during last 10 minutes of baking if necessary to prevent excessive browning. Let stand 10 minutes before serving. 6 servings

Source: Pillsbury "The Best From 50 Years of Bake-Off Contests"- Millicent Caplan, Tamarac, Florida brought this creative main dish to the 29th contest. She was awarded top honors for her recipe.
 
Rich Dahl said:
I'll let Barb know, although her part time job at Safeway has turned ugly. She went from about 16 hours a week to well over forty.
Today 7 people called in and they begged Barb to come in early, being the trooper that she is she went in 3 hours early. Another 11-12 hour day.
It may be awhile before she can get to it.
Click to expand...
Rich, hi, I was just wondering how Barb is doing?
 
Joan said:
June 26-National Coconut Day
National Chocolate Pudding Day

Looks like I have till Friday to find a good chocolate pudding recipe.
Click to expand...
Oh, looks like I found one, at least I hope so.

Triple-Chocolate Pudding

3 TB. unsalted butter
4 1/2 oz. semisweet chocolate (no more than 62% cacao), finely chopped
1 oz. unsweetened chocolate, finely chopped
3 cups whole milk
1 cup sugar
1/4 cup Dutch-process cocoa powder
3 TB. cornstarch
1/8 tsp. fine sea salt
3 large eggs plus 1 egg yolk
1/4 cup heavy cream
1 TB. dark rum
1 tsp. pure vanilla extract
Whipped cream and shaved chocolate, for topping (optional)

1. Melt the butter in a heatproof bowl over a saucepan of hot (not simmering) water. Add the chocolates and stir until melted and smooth. Remove the bowl from the saucepan.
2. Heat the milk and 1/3 cup of the sugar in a saucepan over medium heat until it is steaming.
3. Whisk the remaining 2/3 cup sugar, the cocoa, cornstarch and salt in a medium bowl. Whisk in the eggs, egg yolk and cream. Gradually whisk in half of the hot milk mixture, then pour into the saucepan with the remaining milk mixture, whisking constantly. Bring to a boil, whisking often and scraping the side of the saucepan. Reduce the heat to low and let bubble for 30 seconds.
4. Remove the saucepan from the heat. Strain the pudding through a sieve into a medium bowl. Whisk in the melted chocolate mixture, rum and vanilla. Spoon the pudding into 6 jars or bowls. Cover each with plastic wrap, pressing it directly on the surface and piercing it a few times with the tip of a small knife. (If you like skin on your pudding, do not cover.) Let the pudding cool at room temperature until tepid, about 1 hour, then refrigerate until chilled, at least 2 hours. (The pudding can be refrigerated for up to 3 days.) Remove the plastic wrap and top with whipped cream and shaved chocolate. Serves 6

Source: Food Network mag. Nov. 2013 - Sarabeth Levine's Bakery, NYC
 
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