Grasshopper Pie

I cup Chocolate Wafer Crumbs (18-24)
¼ cup sugar
2-3 Tablespoons melted butter
¼ cup milk
12 oz. miniature marshmallows
¼ cup green crème de menthe
2 Tablespoons white crème de cacao
3 cups whipping cream- whipped

Crust:
Combine wafer crumbs, sugar and butter. Press mixture into bottom and sides of a 9” pie pan. Chill.

Filling:
Combine milk and marshmallows in top of a double boiler. Heat and stir over hot, not boiling, water until marshmallows are melted. Remove from heat, cool, stirring every minutes. Combine liquors, add marshmallow mixture; blend well. Fold marshmallow mixture into whipping cream. Chill until mixture mounds. Filled cooked crust. Freeze firm – 6 hours or overnight. Garnish with chocolate crumbs sprinkled on top.

Italian Zucchini Quiche

4 cups thinly sliced unpeeled Zucchini 1 cup chopped onion ½ cup margarine ½ cup chopped parsley or 2 Tbs. parsley flakes ½ tsp. salt ½ tsp. pepper	¼ tsp. garlic powder ¼ tsp. basil ¼ tsp. oregano 2 eggs well beaten 8 oz. mozzarella cheese 1 frozen pie crust 2 tsp. Dijon or regular mustard
Cook zucchini and onions in margarine until tender. Stir in parsley and seasonings. Blend eggs and shredded cheese. Stir in vegetables. Spread crust of the pie shell with mustard then fill with mixture. Bake at 375 degrees for 18-20 minutes or until knife inserted in the center comes out clean. Let stand 10 minutes before serving. Serves 6