Recipe Directions
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Ingredients
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1 c. soft silken or firm tofu
1 c. rice or soy milk (plain or vanilla)
1 c. liquid egg product
3/4 c. nonfat ricotta cheese
1 10 oz. bag no- fat shredded mozzarella cheese
1 4 oz. can of mushrooms
1 med. red bell pepper (or substitute a few sun-dried tomatoes)
1 med. yellow or green bell pepper
2 mild jalapeno peppers (2/3 of a small can of Ortega roasted mild chilies -
chopped)
1- 1 ½ c. cubed or ground ham (may substitute 3/4 c. crumbled bacon or
sausage)
½
-1 tsp. hot curry powder
1 tbsp. chopped onions
; 1 tsp. granulated steak seasoning
1/4 tsp. garlic salt
½
tsp. cilantro
2 baked, cooled, pie crusts
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Directions
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Blend first 4 ingredients and the spices in a blender. Chop peppers (veggies) and ham in a food processor till the size of small peas. Drain in colander a few minutes. In the pie crusts, distribute the shredded cheese, mushrooms, ham & peppers. Pour liquid from blender over it. Bake about 45 minutes at 350 degrees till knife inserted into pie comes out clean. Let set at least 15 minutes, then cut in wedges and serve. May be reheated in microwave for late-comers. Makes 2 pies, Serves up to 6-12. Hints: If you use frozen pre-made pie crusts, before baking, be sure to thaw first and poke holes around it to prevent air bubbles; otherwise it may come out soggy. Substitutions: for those with a wheat allergy, try our corn meal substitute: 3 1/4 c. cold water, 1 tsp. salt, ½ tsp. chili powder, 1 3/4 c. corn meal (yellow or white). Cook over medium heat till quite thick and stiff, about 8 minutes. Press thick corn meal mixture in the pie pan as a substitute for the pie crust. Pearson's Pond Ham Bread
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Yield
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