Stir It Up - Zucchini Bake and Carmel Custard Pie - 21 News Now, More Local News for Youngstown, Ohio -

Stir It Up - Zucchini Bake and Carmel Custard Pie

Mrs. Adams' Zucchini Bake

 6 cups cubed zucchini

1/4 cup onion, chopped

1 can cream of chicken soup

1 cup sour cream

1 cup grated carrots

1 cup cheddar cheese, shredded

1 package stuffing mix

1 stick butter  

Preheat oven to 350 degrees.  Cook zucchini and onions until tender.  You can do this by boiling them or in the microwave oven.  Mix everything except the butter together and pat into a 13 by 9 inch pan.  Melt the butter and pour it over the top.  Bake in preheated oven for 30 minutes.

 

My Mom's Carmel Custard Pie 

Pastry for single-crust pie (9 inches) (your own or store bought)

2/3 cup packed brown sugar

4 teaspoons all-purpose flour

3 eggs

2 cups 2% milk

1/4 cup sugar

1 teaspoon vanilla extract

1/8 teaspoon salt

1/8 teaspoon ground nutmeg

Preheat the oven to 350 degrees.  Line a 9-in. pie plate with pastry; trim and flute edges. Combine brown sugar and flour and press evenly into the piecrust.   In a large bowl, combine the eggs, milk, sugar, vanilla and salt.  Place the piecrust with the brown sugar mixture on the oven shelf and carefully pour the custard mixture over the top. Bake in the preheated oven for about an hour.  You may have to cover the crust edges for the last 15 minutes so that it does not get too brown.  You will know that it is done when a knife inserted near the center comes out clean.  Remove form the oven and sprinkle with nutmeg and cool until set.  Refrigerate leftovers.  

 

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