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Donna Zuehl

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Frontier Hazelnut Vegetable Pie
6/21/2009 2:12:21 AM
I just came upon this recipe and thought it sounds good enough to share. I might skip the hazelnuts since I don't recall seeing them in our local grocery stores, but other types of nuts could probably be substituted.

Recipe -- Frontier Hazelnut Vegetable Pie

FoodReference.com
Yield: 8 servings

1 cup fresh broccoli, chopped*
1 cup fresh cauliflower, sliced*
2 cups fresh spinach, chopped*
1/2 cup chopped onion
1/4 cup chopped green pepper
1 cup cheddar cheese, grated (4 oz.)
1 cup coarsely chopped Oregon hazelnuts
1-1/2 cups milk
1 cup Bisquick
4 eggs
1 teaspoon garlic salt
1/4 teaspoon pepper

Pre-cook broccoli and cauliflower until almost tender (about 5 minutes.)

Drain well.

Combine broccoli, cauliflower, spinach, onion, green pepper and cheese.

Divide into two well-greased 8-inch pie pans.

Top with Oregon hazelnuts.

Beat together milk, Bisquick, eggs, garlic salt and pepper; pour over vegetable mixture.

Bake at 400 for 35 to 40 minutes, until golden brown.

Allow to stand for 5 minutes before cutting.

* 10-ounce packages of frozen chopped broccoli, cauliflower and spinach may be substituted for fresh. Thaw and drain well. Do not pre-cook.

NOTE: This dish may be prepared ahead and frozen, unbaked. Cover tightly with aluminum foil before freezing. Do not defrost, but bake an additional 10 to 15 minutes.


Courtesy of FoodReference.com.

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Nick Sym

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Re: Frontier Hazelnut Vegetable Pie
6/21/2009 3:19:27 AM

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Re: Frontier Hazelnut Vegetable Pie
6/21/2009 7:48:59 AM
That should have lots of vitamins in it.  I guesss a person could replace the Hazelnuts as they are not common here either.
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Re: Frontier Hazelnut Vegetable Pie
6/21/2009 8:47:46 AM
Donna that sounds great. I agree with you I'm thinking Pecans again Thank you and have a great day.
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Donna Zuehl

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Re: Frontier Hazelnut Vegetable Pie
6/23/2009 12:33:05 AM

Ahhhh, thanks for the precious picture, Nick.

DonnaZ

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