"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963


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This recipe for VEGGIE STRUEDEL, by , is from OUR FAVORITE RECIPES, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Tuesday, November 11, 2008


1 pkg. puff pastry (two 5 x 7 sheets)
1 c. carrots, chopped
1 c. mushrooms, chopped
1 c. onion, chopped
2 potatoes, diced
4 T. butter
1 T. seasoned salt
1 T. herb seasoning
6 oz. spinach: frozen, cooked, chopped, drained
2 eggs, beaten
6 oz. Swiss cheese, shredded

pepper to taste

Preheat oven to 350.

In large pan, saute carrots, mushrooms, onions and potatoes in butter until almost tender. Sprinkle with seasoned salt and herb seasoning. Add pepper to taste. Add spinach. Remove from heat and stir in beaten eggs. Add cheese.

Place 1 puff pastry sheet on cookie sheet and top with vegetable mixture. Evenly spread the vegetables across the pastry, but leave a 2 inch border around the edges. Cover vegetables with second pastry sheet and seal edges, wetting fingers with water, and pressing with fork tines.

Bake for 12 - 15 minutes until the crust is golden brown. Cut into squares and serve. (Quicker version; buy frozen mixed vegetables and canned whole potatoes.)




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