Recipe - Vermont Cheddar Chowder

2 One half cup Potatoes, minced parboiled
One half cup Onions, chopped
1 teaspoon Saltfree lemonherb
seasoning
One half teaspoon Garlic powder
1/3 cup Spinach, chopped steamed
1/3 cup Feta cheese, crumbled
One fourth cup Romano cheese, grated
1 cup Cheddar cheese, (white)
grated
2 Eggs
One half cup Lowfat milk
Parsley flakes
Paprika

Preheat oven to 35O degrees. Grease a glass pie plate. Combine potatoes and
One fourth cup onions, and press into pie plate as a crust. Sprinkle with
seasoning and garlic powder. Carefully put a layer of spinach and crumbled
feta cheese into the crust, then top with Romano, then cheddar cheese.
Combine eggs and milk, and pour carefully over cheeses. To garnish the pie,
make small circle of One fourth cup onions in center of pie, sprinkle parsley
flakes in a larger circle around the onions, and sprinkle paprika in a
larger circle around parsley flake circle. Bake for 1 hour.

Grunberg Haus Bed & Breakfast, Waterbury, Vermont. Printed in Rise & Dine;
Savory Secrets from America's Bed & Breakfast Inns, by Marcy Claman, 1995.
MC formatted by Brenda Adams adamsfmle@sprintmail.com Posted MC 3/8/97

Recipe by: Grunberg Haus Bed & Breakfast; badams

Posted to MCRecipe Digest V1 #506 by Adams adamsfmle@sprintmail.com on
Mar 08, 1997.