Robyn's Recipes

Meal of the Week

Entree

Italian Cheese & Vegetable Pie

3 tablespoons olive oil
2 medium-sized zucchini, sliced thin
2 medium-sized onions, sliced thin
1/2 teaspoon salt
1 teaspoon garlic powder
2 tablespoons dried parsley
1 16-oz. can whole tomatoes, chopped
1 8-oz. can tomato sauce
1/2 teaspoon dried oregano
dash of pepper
1 15-oz. container of ricotta cheese
4 eggs
1-1/2 cups milk
1 8-oz. package refrigerated crescent rolls
4 ozs. mozzarella cheese, sliced

Heat 2 tablespoons of the olive oil in a large skillet; add zucchini and onions.  Saute, stirring often, until tender, about 10-12 minutes.  Stir in the salt and remove mixture to a bowl.

In the same skillet in remaining oil, saut� garlic and parsley, stirring constantly for one minute.  Add tomatoes, tomato sauce, oregano,  and the pepper.  Cook, stirring occasionally and mashing the tomatoes with a spoon for 15 minutes or until reduced to about 2 cups.

Beat ricotta cheese and eggs in a large bowl, and gradually beat in the milk.  Preheat oven to 375 degrees.

Line a fluted 10-inch quiche dish OR a 10-inch pie plate with unrolled and separated crescent rolls, overlapping slightly and pressing edges of dough triangle rolls together.  Spread vegetables in bottom of shell.  Spoon about 1/4 cup of tomato sauce over, and set dish on oven shelf, then pour in the cheese mixture.

Bake in a preheated oven at 375 degrees for 40 minutes or just until set in center.  Arrange cheese slices on top of pie;   spoon some of the tomato sauce in between cheese slices.  Bake 5 minutes longer or until cheese is melted.  Garnish with parsley and olives if you wish.   Serve in wedges with remaining tomato sauce.

This meal is excellent served with your favorite side salad and garlic bread.

Dessert

Italian Cheesecake

1-1/2 lbs. ricotta cheese
1 pound cream cheese
1-1/2 cups sugar
6 eggs
6 tablespoons flour
1 pint sour cream
1 tablespoon vanilla
1 tablespoon lemon juice

Cream ricotta and cream cheese with sugar and beat until smooth.  Add 3 eggs and 3 tablespoons flour and beat well.

Add remaining eggs and flour, beat well.

Add sour cream, vanilla and the lemon juice, and blend together.  Pour batter into a 10 inch spring form pan and bake.  Batter will fill pan but will not overflow.

Bake at 350 degrees for one hour, turn off oven and leave cake in oven for another hour.  Let cake cool completely before removing sides of pan.