ITALIAN ZUCCHINI CRESCENT PIE / ZUCCHINI QUICHE

Pillsbury introduced this recipe  in 1980 and it was a winner! 

Bake Off Contest #29 





This recipe is the original as posted by Pillsbury. In our family we cut down a bit on the garlic and herbs...no yellow mustard and we only use Muenster cheese. 1 can of Pillsbury dough has shrunk in size from the old days so it will be best if you use 2.

Ingredients

2 tablespoons LAND O LAKES® Butter

4 cups thinly sliced zucchini

1 cup chopped onions

2 tablespoons dried parsley flakes

½ teaspoon salt

½ teaspoon pepper

¼ teaspoon garlic powder

¼ teaspoon dried basil leaves

¼ teaspoon dried oregano leaves

2 LAND O LAKES® Eggs, well beaten

2 cups shredded Muenster or mozzarella cheese (8 oz)

1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls

2 teaspoons yellow mustard

Steps

1 Heat oven to 375°F. In 12-inch skillet, melt butter over medium-high heat. Add zucchini and onions; cook 6 to 8 minutes, stirring occasionally, until tender. Stir in parsley flakes, salt, pepper, garlic powder, basil and oregano.

• 2 In large bowl, mix eggs and cheese. Add cooked vegetable mixture; stir gently to mix.
• 3 Separate dough into 8 triangles. Place in ungreased 10-inch glass pie plate, 12x8-inch (2-quart) glass baking dish or 11-inch 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 pie plate.
• 4 Bake 18 to 22 minutes or until knife inserted near center comes out clean. If necessary, cover edge of crust with strips of foil during last 10 minutes of baking to prevent excessive browning. Let stand 10 minutes before serving.Link:  http://www.pillsbury.com/recipes/italian-zucchini-crescent-pie/aa39028d-a17d-4ead-8892-16809d53a7fb

BEEF STROGANOFF

 Ingredients:

2 pounds Round Steak

Flour for dredging

Oil for browning
Salt & pepper to taste
2 cups water or broth for simmering
1 carton sour cream
1 large onion
3 Cloves of Garlic
10  mushrooms
1 teaspoon Worcester
1 Tbls catchup
1 Tbls Tabasco or to taste

2 Tbls vinegar
2 cups of rice
1 tsp salt

 In a separate pot, start rice cooking. Add salt and vinegar to the water.

1. In a skillet, sauté sliced onion, garlic and mushrooms in butter till tender.
2. Slice sirloin in to long thin strips, dredge with flour.
3. Heat oil in sauce pan.
4. Add beef and fry till browned. Season with salt and pepper.
5. Add water. Cover and simmer to tenderize meat for an hour to hour and a half.
6. In a separate bowl, place entire carton of sour cream, add the onion mushroom that has simmered and cooled to the sour cream.  Add also the  Worcester, catchup and Tabasco. Stir thoroughly and set aside in the refrigerator till meat tender is ready.
7. When beef is tender, add the sour cream, mushroom and onion mixture to the meat and stir together so gravy and sour cream are will incorporated. Cover and simmer for 30 minutes while rice is being prepared.
8. Prepare the rice in a separate pot, cooking the rice with water, salt and vinegar.
9. Serve Stroganoff over Rice