Jude wrote:
> Damsel in dis Dress wrote:
> > I challenge every single person who has participated in Those Threads
> > to post one recipe, to try to get the newsgroup at least partially
> > back on track. Mine's coming right up!
> >
> > Peace,
> > Carol
>
> No recipe software to import, and my fingers are tired. But I'll dig
> around and post something later today.

OK. Fingers are well rested. This is a nice light spring supper. Serve
it with fruit salad.

VEGGIES IN A SHELL

Crust:
1 T butter
2 eggs
1/2 c all-purpose flour
1/2 c half and half (I use fat-free)

Veggie Topping:
2 T butter or olive oil
1 pound sliced mushrooms (I use half white, half crimini)
1/2 pound sliced carrots
1/2 c sliced pitted black olives
1 t (dry) dill
1/4 pound grated Gouda or Edam cheese

1. Heat cast iron 9" skillet in 450 degree (preheated) oven until very
hot.

2. Place 1 T butter in skillet and swirl to melt & coat skillet.

3. Whisk together eggs, flour, half and half. Pour into skillet and
swirl to coat the sides.

4. Bake on lowest shelf of oven for 10 minutes.

5. Lower oven to 350. Bake an additional 8 - 10 minutes, until golden.

6. While crust is baking, melt remaining butter or oil in a skillet.
Saute vegetables and dill, salt and pepper to taste. Cook until veggies
are soft but carrots remain a tiny bit crisp.

7. Add cooked veggies into shell. Top with grated cheese. Run under
broiler for 2 minuets to melt the cheese. (I often skip the step
because the heat of the pan combined with the warm veggies is enough to
melt it!)

8. Cut into wedges.

Serves 4 - 6.