This potatoes and pasta dish with herb pesto recipe makes for a great main course or side dish.
MOTHER’s Herb and Vegetable Recipes
Potatoes and Pasta with Herb Pesto Recipe
Ginger Broccoli Stir-Fry Recipe
Cream of Morel Soup Recipe
Cream of Broccoli Soup Recipe
Morel Mushroom Quiche Recipe
1/4 pound bacon
I pound morel mushrooms
1/2 cup chopped green pepper
1 1/2 cups shredded baby Swiss cheese
1 1/2 cups milk
3/4 cup biscuit mix
3 eggs
1 teaspoon salt
1/4 teaspoon pepper
Preheat oven to 400 degrees Fahrenheit. While oven heats, cut bacon into small pieces. Fry at high heat until crisp. Leave in pan without turning down heat or draining. Add clean, split morels. Liquid will become soupy. Cook until clear. Drain. In 10-inch, lightly greased pie pan mix bacon and mushroom mixture with onion, green pepper and cheese. In a medium bowl, add milk, biscuit mix, eggs, salt and pepper. Beat until smooth. Pour this mixture over the morel mixture. Bake 35 to 40 minutes or until inserted toothpick comes out clean. Serves 4 to 6.
