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Upper Crusts: Fabulous Ways To Use Bread
This is filling, nutritious, and delicious. A wonderful vegetarian main course, which can also be served as an appetizer or a side dish. Usually, a pate is a pie or pastry containing meat. Or it can be a spread of mashed spiced meat.
Serves 8 to 10.
• 3/4 cup celery, chopped fine
• 1/4 cup onion, chopped fine
• 2 tablespoons canola oil, divided plus 1 teaspoon butter
• 1/3 cup chopped walnuts or pecans
• 2/3 cup chopped almonds (or use one cup of chopped walnuts, pecans, or almonds)
• 1/4 cup chopped pistachio nuts
• 1½ cups cottage cheese
• 1 cup dry bread crumbs
• 3 large eggs, beaten
• 1/2 teaspoon salt
• 1/2 teaspoon thyme or tarragon or any herb—or more to taste
• 9-inch pre-baked pie shell or 12 pre-baked 3-inch tart shells (optional)
Preheat oven to 350°F.
Saute celery and onion in 1 tablespoon oil and butter in a large skillet, until softened (3 to 5 minutes). Add nuts and stir for another minute or two. Remove pan from heat, let cool for a minute or two.
Stir in cottage cheese, bread crumbs, eggs, 1 tablespoon oil, salt, and thyme, mixing well.
Pour into an 8-inch pan and bake for 45 to 60 minutes or until done. If you don't wish to make this as a pate, use the piecrust or tart shells. Serve hot, warm, or cold. If hot, sour cream is a nice sauce. Freezes beautifully.
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