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45th and VINE i
cheese pie recipe
Under unusual circumstances about three years ago, I
met Gary Scovill. a fine cook. He was panhandling on a
tourist thoroughfare in the older part of the city of Quebec
when I met him.
Since I was in need of money, I joined him with my
guitar, and we ended the evening with a respectable sum for
our trouble.
By the time we were done singing, we were both
ravenous. We briefly considered going to a restaurant, but
the only ones that we could see were far beyond our budget
and featured inferior food.
dovid
wore
Scovill knew where to go, and he took off toward what
looked like a dark street. As we moved away from the
lights, I could see down the street to a small giocery store.
Scovill went in and came out with a bag under his arm.
Then we walked to Scovill's house. I sat down in the
kitchen and Scovill ran down the stairs. He came back
presently with a pie crust in one hand, a half-cup of flour in
the other, and two young ladies trailing along behind him.
The young ladies and I adjourned to the front room of
the apartment, while Scovill began fixing a cheese pie.
We sat up until 6 a.m. drinking white wine, singing and
generally enjoying the atmosphere of good companions and
good food. I stumbled back to my hotel that morning
weary, but with a feeling of real contentment.
Scovill's Cheese Pie
9-in. pie crust 3 well-boaten uggs
12 lb. grated Swiss cheese 1 cup wnoie mj)k
1 Tbsp. 'lour wit and pepper to Uisir
Line the pie plate with the pustry. Dredge me cheese with flour,
then distribute evenly in the pie plate. Beat the eggs well,
mix with the milk, season lightly, and pour over the cheese.
Bake fifteen minutes in a 400 degree oven, then reduce heat
to 300 degrees and bake an additional 30 minutes or until a
knife inserted in the center of the pie comes out clean. Do
not overbake. Se"ve immediately or warmed over.
jew
12th Street Garage
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pafje G
daily ncbraskan
thursdav, October 4. 1973