For one 9 inch pie crust: 13 oz shredded frozen potatoes Mrs. Dash or seasoned salt
For the custard: 1 3/4 cup milk 4 eggs 1/2 tsp nutmeg
For the filling: 1/2 lb zucchini, grated 1/2 lb carrots, grated 1/2 medium yellow onion, sliced 1/4 lb Mozzarella, grated 1/4 lb Cheddar cheese, grated salt & pepper to taste
Preheat oven to 350. Spray pie plate with non-stick spray. Spread frozen potatoes into pan and toss with seasoned salt. Bake at 350 for 10 minutes. When softened, spread potatoes evenly over bottom and sides of pans. Sauté zucchini, onion and carrots in a small amount of oil. Place cheese on bottom of pie shell. Distribute zucchini, carrot and onion mixture over cheese. Beat together custard ingredients and pour over vegetable. Bake at 350 for about 45-60 minutes or until custard is set and the top is puffed and brown. Serve hot or chilled. Serves 10-12. Used by permission of Charles and Cindy Reinhart from Joshua Grindle Inn in Mendocino, CA.
Lemon Pound Cake
1 1/2 cups (3 sticks) unsalted butter, room temperature 1 8 oz pkg cream cheese, room temperature 3 cups sugar 1/4 cup fresh lemon juice 1 1/2 Tbsp vanilla extract 1 Tbsp grated lemon peel 6 large eggs 3 cups all-purpose flour 1/4 tsp salt
Preheat oven to 350. Grease and flour 10 inch diameter angel food cake pan. Using electric mixer, cream butter in large bowl until light. Add cream cheese and beat until well combined. Add sugar and beat until light and fluffy, about 3 minutes. Add lemon juice, vanilla, and lemon peel. Add eggs, 2 at a time; beat until combined. Add flour and salt and beat just until batter is smooth and creamy. Spoon batter into prepared pan. Bake until tester inserted comes out clean, about 1 1/2 hours. Cool cake in pan on rack 15 minutes. Turn out cake onto rack and cool.
Mix all ingredients in small bow until smooth. Spoon over cake, allowing glaze to drip down sides. Let stand until glaze sets, about 30 minutes. Used by permission of Barbara Vogel from the Sea Crest by the Sea Bed & Breakfast Inn in Spring Lake, NJ.