B9 - Sunday, January 20, 1985 - North Shore News

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GU SAVE

EVAPORATED

’ L :

PACIFIC © REGULAR OR 2%
385 ral Tin

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ITALIAN SPINACH QUICHE
FROM

750 mi Bottle

Serves 6 1 to 2 teaspoons Dijon mustard

plus deposit 1 10-inch pie-crust, partially ¥% teaspoon powdered oregano
baked | eg, lightly beaten
Y% pound Stong's ‘Roberto’s’ Salt and freshly ground pepper
sausage, crumbled and to taste
browned 1% cups tomato sauce
1 J0-ounce package frozen (optional)
spinach, thawed and well

Preheat ovwin to 375 degrees.
Spread sausage evenly on pie
shell. Combine spinach, mush-
rooms, cheeses, onions, mus-
tard, oregano and egg. Add sult

drained
4% pound mushrooms, sliced
2 cups ricotta cheese
% cup shredded of grated

Gruyere cheese ; / and pepper. Spread evenly over
% cup freshly grated Parmesan sausage. Bake for 25 to 30 min-
, . : teu cheese bon utes or until set. Serve with
3 : ; Ycune . . ; ate
SF Sit S liens Bs . ae CUP Chopped ontons i ato sauce esired.
Rinne Pata Ars Vs cup pp warm tomato sauee if desired

TOA ARTE COGENA EES
TON, AND GEGEN ON

ep cone nai : ee me BEE iaeaeee . : t Te ee

Sag