Wheat Germ Vegetarian Torte
Ingredients
1 C. saltine cracker crumbs (26 crackers)
3/4 C. reg. wheat germ, divided
8 Tbsp. butter, divided
2 med. zucchini, sliced
1 med. onion, sliced
1 tsp. crushed marjoram
1/4 tsp. salt
1/4 tsp. each pepper, crushed tarragon
1 C. grated Monterey Jack cheese
1/2 C. grated Parmesan cheese
2 eggs
1/3 C. milk
1 med. tomato, thinly sliced
Cooking Instructions
Bake at 325 degree oven. Combine cracker crumbs, 1/4 cup wheat germ, 6 Tbls. melted butter in small bowl. Stir well. Press evenly on bottom and up sides of 9 inch pie pan. Bake at 400 degree oven for 5-8 minutes until light brown. Cook zucchini and onion in 2 Tbls. butter until tender crisp. Add seasonings to vegetables; stir well. Place half the vegetable mix into crust. Sprinkle 3 Tbls. wheat germ, 1/2 of the cheeses and then the remaining vegetable mixture. Add 3 Tbls. wheat germ again. Beat eggs and milk together. Pour over mixture in pie pan. Arrange tomato slices on top and sprinkle with remaining cheeses and wheat germ. Bake for 40- 45 minutes.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)