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Randi

I don't see why not. the filling is just a bit silkier than a quiche and I'm sure it would turn out

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Joined: Dec 10, 2005

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Posted to Thread #14010 at 11:16 pm on Mar 2, 2009

just great. let me know if you do it that way.

goodness, haven't made that in over a year now and was thinking about it a couple of days ago. gotta get back to my cooking groove.

just emailed this to Joe and I'm planning on trying it the end of the week on some of my friends. of course, even though I didn't shroom this year, I still have a healthy stash of porcini and it makes it very reasonable for me.

http://www.epicurious.com/recipes/food/views/Perciatelli-with-Meatballs-and-Tomato-Porcini-Sauce-1523

by the way, you and Nan with the moose stuff just get me giggling.

take care of yourself and enjoy the quiche/flan

hugs


"Love doesn't make the world go 'round. Love is what makes the ride worthwhile." -Franklin P. Jones


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