Solar Ovens

We offer Burns Sun Ovens for all your outdoor cooking. We will get pictures and Statistics later but  we have a good price on quality Burns Sun Ovens   $239.00

 The picture to the left is a five or six year old Burns  Model A Sun Oven cooking rice next to our solar powered fountain. This one is mounted in a wooden frame that  tilts and rotates.

Before cooking in the sun oven, clean off the wings and window with glass cleaner or similar product, and point oven toward the sun. If you watch the shadows your sun oven makes and keep the angles of the shadow squared off you will get the best results. This is preheating just as you would do in any oven before baking. Your sun oven should be at least 300 in about 20 minutes. While the sun oven is preheating prepare your food that you will be baking.

The following is some tips and some of our recipes our family eats. We use foods in season. Love to eat left overs and change them. We just kept track of what we cooked in our sun ovens over a period of time and recorded them here.

Preheat sun oven with a cast iron pan for a heat sink and get up to at least 300.  Put one
cup of brown rice in a casserole dish with a lid, preferably a clear pyrex type or smoky
color or a black dish.  This is to prevent light reflecting back out of the oven such as a
shiny steel or aluminum dish with a lid would.  Cover the rice with water to one inch
over and add some salt, then cover.  Place in hot sun oven to bake for nearly an hour or
until all the liquid is absorbed.  This rice will be very fluffy tender, not sticky nor stuck
on the bottom.


Cut 4 carrots into chunks
Cut enough broccolli to fill dish
Small amount of water and a lid to cover.

Place in sun preheated to 300 or more, bake until right shade of green for broccoli to be
fork-tender.  This will be only a short time, perhaps 15 minutes.


2 cups dry Anasazi beans
Cover with cold water, one inch over top of beans
Salt, black  pepper, oregano
l onion, chopped
4 cloves garlic, chopped
2 tbsp. oil or butter

Bake in preheated sun oven at 300 or better for about 2 hours or more.  These particular
beans do not need to be presoaked, and they cook quickly.

variation:  I sometimes add a large can of tomatoes, stewed, whole or chunky sauce and 1
tsp. allspice and 1 tsp. of  cumin.


3 potatoes, washed and cut into cubes
1 onion, chopped
4 garlic cloves, chopped
1 can whole tomatoes with the liquid
1 can whole kernel corn with the liquid
1 tbsp. dry oregano
several shakes of black pepper.
1 jalapeno whole (optional if you don't care for "hot")

Brush oil over inside of a cast iron pan and preheat pan with your sun oven to 300 or
more.  Put all the above into the hot will sizzle.  Bake until the potatoes are done.
Sprinkle crumbled cacique cheese or other grated cheeese you like over top, and bake
until cheese is melted.


Preheat your sun oven to at least 300.  While it is heating, grease 9 x 11 casserole and put
some beans or chile in bottom, take a tortilla and lay it flat.  Put one large spoonful of
beans over tortilla and spread over it, then roll tortilla up and lay it in the pan.  The pan
can hold about 9 of these enchiladas.  When pan is full, take more beans and spread over
top of all the enchiladas and sprinkle white Mexican cheese over the top of all.  Place in
your        hot sun oven and bake until bubbly and cheese is beginning to brown.


Heat 3 cups water to 120 to 140
Pout hot water into large mixing bowl and when cooled slightly add
1 envelope dry yeast
1 tbsp. sugar
The yeast will grow and when it is spongy, add
4 cups good flour
4 tbsp. butter or good oil
1 tsp. salt
small shake of Cardamom

Stir all together and add enough further flour to make a great pliable, not sticky dough.
Set aside to rise in a warm, non-drafty place until the dough is twice it's original size.

Butter 3 baking pans.  One could be a loaf pan, a medium cookie sheet, and a 2 qt. round
Any baking pans can be used; these are suggestions only.

Shape some of the dough into small dinner rolls and place on the cookie sheet to rise.
Put brown sugan in the bottom of one pan and roll balls of dough in brown sugar mixed
with some white sugar, shake of cardamom and place the sugared balls in the pan and
stack them in a layer 2 or 3 high depending on the size of the balls.
The last dough, flatten the dough into a rectangle, spread the leftover sugar mixture on
this and roll up jelly-roll fashion.  This can be cut into cinnamon rolls and baked, or left
as a giant roll and placed in a baking pan,
Bake in preheated sun oven at least 300 or more.  The baking times will vary because of
the thickness of the breads, but these will brown nicely and baking times will be close to
conventional oven times.  Say 30 minutes or 40 for the dinner rolls, about 40 minutes for
the sugared cinnamon balls. and about 40 to 50 minutes for the large roll, less if you
shape them into individual cinnamon rolls.


Place several washed potatoes in either large covered glass baking dishes or in oven
cooking bag.  The cooking bags can hold about 15 lbs. of potatoes if you are cooking
large quantities.

Preheat your sun oven to at  least 300 and put in the potatoes.  These potatoes will be
finished in an hour or slightly more and will be very tender inside.

Variation:  Turn these baked potatoes into hash browns by grating them into a hot skillet
with butter or olive oil.  They are much better than cooking raw potatoes for hash
browns. Favorite potatoes are the red skinned ones, russets, and if you can find the yellow
varieties they are great.

Baked potatoes can be used in potato salads also.  You don't need to boil potatoes for


1 can (7 oz) whole cooked green chiles
2 cups grated Jack Cheese
2 eggs
1 cup milk
1 can (7 oz) green chili salsa
salt and pepper to taste

Slit chiles lengthwise carefully on one side and open flat.  Remove seeds.  Divide 1 1/2
cups cheese amont chiles and place a portion in the center of each.  Roll up chiles,
starting each at the pointed end.  Place rolls, seam side down, side by side in greased 9 x
5 loaf pan.  Beat eggs, milk, salt and pepper together.  Pour egg mixture over chiles and
sprinkle with rest of cheese.  Bake in 375 degrees for 35-40 minutes or until puffed,
brown, and firm.  Heat salsa and spoon over chiles.  

Variation:  lay each opened chile on a thin slice of ham before sprinkling with cheese.
Then roll ham and chile together over cheese as directed above.

This is not a hot salad but it goes well with sun-cooked foods.

Boil one package of favorite shape pasta, 12 oz. package as per directions.  Drain and set
the pasta in a large bowl for the rest of ingredients.  Sprinkle lightly with garlic powder
and a few drops of oil so the pasta will not stick together.
9 dill pickles, chopped
1 can chopped black olives
1 green pepper, chopped
1 bunch green onions chopped
1 white onion, chopped
3 tomatoes, chopped
1/2 raw pineapple, cut into bite-size chunks

Magic dressing:   
1/2 cup red wine vinegar
salt and fresh ground black pepper to taste
small shake of garlic powder
1 tbsp. sugar to cut acid taste of the vinegar
large pinch of dry oregano, crushed
Pour in favorite oil very slowly in a stream while whisking constantly until the magic
dressing is the right consistency.  This may be 1/2 cup oil, more or  less.
Pour the dressing over the pasta salad, stir until all is well covered, and set aside under a
towel to marinate until eating time.  This can be refrigerated until following day and will
be even better.

Purchase any of the ready-packed European type salads with a variety of salad greens.
Add the following:
2 tomatoes
1 cucumber
1 green pepper
bunch of green onions
Fresh dill and parsley chopped

This type of green salad is wonderful with almost any sun cooked dishes and is easy to
prepare.  It can be eaten without a dressing or with your favorite.

1 raw pineapple
2 apples
3 bananas
2 pears
1 cantalope
small bunch of seedless grapes

These fruits can be cut into bite-sized chunks and put together in a large container to
serve and the individual juices will blend and marinate the entire salad to a special flavor
of it's own.  This can be put into a gallon glass  jar with a lid and carried to picnics or

4 or 5 sun-cooked potatoes
3 eggs (optional if you don't eat eggs)
4 stalks celery, chopped
5 dill pickles, chopped
1 large sweet onion

Combine all together into large serving bowl and top with a sour cream dressing, a bleu
cheese dressing, a ranch type dresssing, or mayonnaise, bought or made by you.
Some people use a sweet pickle relish instead of the dill pickles.

1 egg
salt and pepper to taste
3 tbsp. favorite vinegar

Blend those ingredients until smooth, and add with blender running constantly
about 1 cup. favorite oil
Add oil in a small stream so you can stop when the mayonnaise is right consistency.  If
for some reason it turns out very runny and milky-like, pour it all into a jar and save it.
Wash out the blender bowl, dry it out, and start over with only 1 egg.
Proceed as in the beginning, and add the runny mayonnaise to the blended egg.  It should
turn out as you like it.  
Variations:  Bleu cheese can be added.
Ranch dressings are made of mayo and sour cream with added herbs for flavor.
Mustard and honey added to mayo makes a great potato salad dressing.
AIOLI is a wonderful Greek dressing made this way with lots of raw garlic added for

This is a recipe that changes with the fruits of the season.  I have found that a
combination of 4 fruits minimum is a wonderful treat after baking in my sun oven.
4 fruits....such as apple, grapes, plums, peaches, nectarines, apricots, pineapple, pears,
strawberries or raspberries, blue whatever combination you want to try
Fill a large baking dish 3/4 full with a combination of fruits
Sprinkle with 1 cup sugar
TOPPING;  1 cup flour, 1 cup sugar, 1/2 cup butter cut in until crumbly.
Salt and sprinkle of cardamom.
Cover the fruits of summer with the topping and bake in preheated sun oven at 300 or
more uncovered until the fruits have bubbled through the topping which is golden brown.

VARIATIONS:  Mike likes this made with berries.

It can be eaten with half-and-half, cream whipped or poured, or ice cream.


l package dried cranberries  (look in produce section)
1/2 head of Savoy cabbage
1 cup coconut
1/2 cup apple juice
lemon zest
1 apple, chopped

Soak the cranberries in the apple juice while mixing everything else together.  Dump the
cranberries and the juice over the salad, stir the berries in and sprinkle with salt and
crushed chile peppers.  This is a great dish to go with sun oven cooked meals.

Variation:  this dish can be stir-fried briefly to get the cabbage bright green and limp and
everything cooked to just heat through.  

Mix together 1 cup butter or margarine
                     1/2 cup sugar
                      2 cups flour
Press into 9 x 13 pan or 10 x 15 cookie sheet.  Bake in preheated sun oven for 15
Remove from sun oven

Beat together 4 eggs
                      2 cup. sugar
                      1/4 cup flour
                       6 tbsp. lemon juice
Pour this mixture over the hot crust and place back in sun oven for about 25 minutes or
until done.  Remove from sun oven and sprinkle with powdered sugar while still hot.  

When cooled, this can be cut into your favorite size cookie bars.

LEMON CAKE    Dee Gohl, Washington state

Purchase your favor brand lemon cake mix.  Some have jello pudding in the mix, some
have extra lemon....any are fine to use as far as I have experimented.
1 pkg. lemon flavor jello 3 oz.   (I never use the jello)
3/4 cup water
4 eggs
3/4 cup oil

Pour blended cake mix into oiled and floured cake pans.  This can be a large 9 x 13, or
several smaller round pans, several rectangular small cake pans, etc.

Bake in preheated to 300 or more sun oven until done....about 40 minutes it will brown
and appear the toothpick test to determine doneness.

Remove from oven and glaze with:
2 cup. powdered sugar
Juice of 2 lemons

Mix and pour over still-hot lemon cake which has been pierced over entire surface with a
fork to allow glaze to get inside the hot cake.  

This cake is one of my family's favorite and it came to me from Mike's mom, Dee Gohl.
She is the one who first told me about the jello being optional if you don't have it, so I
just never have used it.


Preheat sun oven to 300 or more.

Use any dish that can be covered with another dish such as two dinner plates or a
casserole dish with it's own lid.

Place a tortilla, covered with cheese, another tortilla covered with cheese, continue
layering in this manner until you have several, say 4 layers.  Cover, and place in hot sun
oven for about 30 minutes until all the layers have the cheese melted and they are ready
to eat.

Variation:  You can insert any combination of fresh chopped vegetables into the hot
quesadillas.  Have favorite salsas ready to use as condiments.

Mike experimented with another method of cooking a  whole chicken about 3 lbs., by
setting up a sun oven, placing the cold chicken from the refrigerator into a cast-iron
Dutch Oven and put flavoring herbs and salt and pepper on the chicken, put the lid on the
Dutch Oven and baked it for 4 hours.  It was done and very tender, as the other method of
pre-heating the sun oven first.  He cooked this chicken starting at just after 3 p.m. and it
came out by 7 p.m.  This is in May when the days are long.

Preheat your sun oven to at least 300 and grate your favorite cheese or cheeses to put on
tortilla chips.  There are many tortilla chips out there, so use your favorite brand or make
your own out of tortillas cut into triangles and fried in corn oil until crisp.
Place a layer of tortillas on a cookie sheet or large pie pan.
Cover these with the grated cheese.
Repeat with a second layer of chips and cheese.
Place in hot sun oven and bake until the cheese has melted.  
This will take less than 1/2 hour.

Variations:  These can be served with sour cream, olives, favorite salsas, or plain as is.


Preheat your sun oven to 300 or more.

Combine in a bowl:  one large cottage cheese (small curd)
                                1/2 to 1 onion, chopped
                                 salt and pepper to taste
                                 2 eggs, beaten
One large package of lasagna noodles.
1/2 cup Half-and-Half

Grease a casserole dish and line it with a layer of cooked lasagna noodles
Layer the cottage cheese mixture over the noodles,
add another layer of noodles, and pour the half-and-half over the top.  
Dot with butter and bake for about 40 - 45 minutes or until golden brown and bubbly.

Variations:  I have experimented with noodles other than the lasagna and found it to work
just fine.  I also have used only milk in place of the half-and-half and that is fine also.
You may also add any other cheese in addition to the cottage cheese as a final layer.

The original recipe minus the variations came to me from my brother-in-law while we
were visiting him in Kansas, and he got it from Dee Gohl, Washington State.

CHICKEN LA ORANGE....Mr. Toby Schneider, Tucson, AZ
Preheat your sun oven.
Skin a whole chicken, remove any fatty parts, rinse with water
Place in a covered roaster
Pour a can of defrosted orange juice all over the chicken
Sprinkle with some fresh basil
Bake for an hour - covered - then remove cover and place orange slices across the top of
the chicken
Bake for another hour or until done without the cover.

This is Toby's favorite chicken recipe.

"ORIGINAL"  GREEN BEAN CASSEROLE....Toby Schneider, Tucson, AZ
Preheat your sun oven to 300 or 350.

2 pkgs. (9 oz. each) frozen cut green beans, thawed and drained
3/4 cup milk
1 can (10 3/4 oz.) condensed cream of mushroom soup
1/4 tsp. ground black pepper
1 can (2.8 oz.) Durkee French Fried Onions

Combine all ingredients except 1/2 can French Fried Onions; pour into a 1 1/2 quart
casserole and bake uncovered for 30 minutes or until heated through.  Top with
remaining onions;  bake, uncovered for 5 minutes or until onions are golden.

Variations:  Add a can of sliced mushrooms and a small bag of slivered almonds.


2 eggs
1 cup milk
1/2 cup of honey or 3/4 cup sugar
Mix  all together and add 1/2 cup oil or melted butter.

Add:  1 cup flour
          1 cup cornmeal
           2 tsp. baking powder and 1/2 tsp. salt

Stir the dry ingredients into the wet ingredients only as long as it takes to moisten.  Do
not over stir.  Pour into pregreased cast iron skillet and bake in hot sun oven at 300 or
more until the top is cracked and a beautiful golden brown, about 40 minutes.


Preheat sun oven to 300 or more.
Place in a covered casserole 1/2 package split peas
    1 oniion
     5 whole garlic cloves
     4 carrots cut small
     1 red potato, cubed
     Salt to taste, and 5 shakes of black pepper
     1 jalapeno
     3 shakes of ground cloves
     3 tbsp. butter or oil
Add water to cover, place lid on top and bake in hot sun oven for about 1 1/2 or 2 hours.
Mash to thick texture and serve.


Take off ends and side string of snow peas or sugar pod peas
Cut raw mushrooms into pieces if they are large, or leave whole

Put a small amount of water over vegetables in a glass lidded casserole dish and bake in   
300 or more sun oven until the peas are bright green and the mushrooms will be like
sauteed mushrooms.


Preheat sun oven to 300 or more.    Place several chilies in a glass covered casserole with
1/2 cup of water and cover.  Bake in your sun oven until the peppers are fork tneder or
more if you like them very soft.  They are now ready to be stuffed and prepared into chile


Preheat sun oven to 300 or more.  Put leftover Mexican rice in a glass casserole and put
lid on.  Place in sun oven until heated through....maybe 20 minutes.  


Preheat sun oven to 300 or more.  
Butter a cast iron pan and slice sun baked potatoes either into slices or cubes, and layer
these with chopped onions  and sprinkle of garlic powder.  When the pan is 3/4 full, set it
aside and in a quart jar mix 2 heaping tbsp. corn starch
                                           1/2 cup powdered   milk
                                            Small amount of salt and black pepper

Add water and stir the liquid well.  Use nearly a quart of this for a large amount of
potatoes and scale it down if you are making a smaller panful.  Pour over the potatoes.
Cut thin slices of cheese for the final top layer and bake until browned.  This will be
about l 1/2 hours.


Preheat sun oven to 300 or more.  
Get your rice ready in a glass covered casserole dish following usual rice to water ratios.
Add several drops of your favorite hot pepper sauce for the flavor.  Cover with lid and
bake in sun oven until fluffy and tender about 1 hour or less.  Sun oven rice never is
sticky and will be very tender.


Preheat sun oven to 300 or more.  

Place your leftover tamales in foil or a cast iron pot with a glass lid and place them in hot
sun oven.  When reheating food, foil is alright to use even though it is reflecting light
back out of the oven because reheating food does not take as high or long of time as
These reheat very well and can also be kept hot in the sun oven until needed.


Preheat sun oven to 300 and place the can of refried beans (with top lid removed so can
won't explode duriing heating) into a bread pan with handles for easy removal when hot.
Place the bread pan with can of beans on rack in sun oven and heat until bubbly.  They
can be used as a side dish or ingredient in tacos and burritos.


Preheat your sun oven to 300.

Place alll the pieces of a cut up young chicken either in a 10" cast iron skillet or a 9 x 11
glass pan.  You will use both the pans, so have them availaable.
Sprinkle garlic powder, onion powder, salt and pepper over top side of chicken.
Place the pan of chicken in hot sun oven and bake about a half hour until very juicy and
beginning to change appearance.  
Remove from the oven and transfer to other pan and discard the hot juices.  Place back in
the hot sun oven and continue baking.  Transfer the chicken to cleaned original pan and
finish baking until a beautiful golden brown and the meat is very tender.  This method is
a bit of a hassle with transferring the chicken twice, but there will be very little fat in the
pan and the chicken will be extremely tender.


Preheat sun oven to 300 or more.  Place large cast iron pan in while preheating as a heat
sink and  cooking pan.

Wash the chicken and sprinkle with salt and black pepper and other herbs for flavoring
that you like such as rosemary, sage, oregano, garlic and onion powders.  Some people
use a combination, some people prefer none at all.

Place the chicken in the already hot cast iron pan, close the oven and bake uncovered in
the pan until done, about an hour or hour and a half.

VARIATION;  Oven cooking bags can be used for chicken.
                      Chicken can also be covered with glass lid during  baking.
                       Skin can be pierced and garlic cloves inserted prior to baking.


Preheat your sun oven to 300 or more.

Rub plain unflavored yogurt over a whole washed chicken, then sprinkle garlic salt, b
lack pepper and dry oregano over it.  Place in  hot oven and bake for about 1 hour or until

Chicken with Garlic-Soy Sauce and Brewer's Yeast

Sprinkle garlic-soy sauce over a whole chicken, then sprinkle garlic salt, black pepper
and  brewer's yeast.  Bake in your preheated sun oven at 350 until done, about an hour or
so.  I focus my sun oven during cooking time for maximum temperature.

Macaroni Bake

Prreheat sun oven to 300 or so with a cast iron pan in for a heat sink.  
Boil up the pasta you use, and drain off liquid when done.  
Add l can of cream of mushroom soul and about 1/2 can of water
Stir up into the pasta and add one cup grated cheddar cheese.
Put into a buttered casserole pan and add one small can chopped olives over the top.
Place in your hot sun oven and bake until the cheddar has melted and the casserole is

Enchilada Pie

Preheat sun oven to 300 or more with a cast iron skillet as a heat sink.  Butter a large
glass casserole that will fit inside the skillet and pour a small amount of enchilada sauce
in the bottom.  Lift the casserole dish and let the sauce run over the sides and bottom  as
coating before the enchiladas.  Put a tortilla in the bottom, cover with cottage cheese,
another tortilla, then beans and another tortilla, cheddar cheese  another tortilla, sauce
and cottage cheese, then tortilla, beans, and so forth until the pan is full.  Top with
enchilada sauce and cheddar in your hot sun oven and bake about an hour
or less, when the cheese is melted, bubbly and beginning to brown.

Baked Tomatilla Salsa

Preheat your sun oven to 300 or more.  Meanwhile take the husks off about two dozen
tomatillos and cut them into chunks.  Chop one onion, 1/2 tsp. ground cumin, 1 tsp.
oregano , salt to taste, 1 tsp. sugar and 4 tbsp. apple cider vinegar.
Add enough water to come one quarter of the way up the ingredients after they are
combined in a casserole dish.  Place the lid on and bake until all are well-cooked and
easily mashed to salsa consistency.  I also add 2 hot dried peppers, crunched, before


one 10 lb. turkey or less (more tender to begin with)
Wash the thawed bird well, pat dry with paper towels and sprinkle with salt, pepper and
place in a preheated sun oven at 300.  The will begin to sizzle and cook immediately if
you have a cast iron dutch oven heating up along with the sun  oven .  Cook the turkey,
following the sun as you need to, and you can test for doneness with a meat thermometer
or go on the appearance of browness, juiciness and legs splaying out.

Frozen Prepared Vegetarian  Lasagne

Preheat your sun oven to 300 or so and place thawed vegetarian lasagne (there are many
brands available) in a cooking bag to seal in any melting cheese and juices.  Bake until
very hot and nicely browned, bubbly cheeses.  This will take about only `1 hour.

Banana Bread

Preheat your sun  oven to 300 or more with a cast iron skillet as a heat sink.  Check to
make sure a glass or foil round dish will be able to fit inside.

5 very ripe bananas
2 eggs
1/2 cup sugar
1/2 cup corn oil
2 cups flour
1/2 tsp. soda, and 1 tsp. baking powder
Salt to taste, and a very small sprinkle of Cardamom

Mash the bananas, add the eggs and blend well.  Add sugar and oil, mis until fairly
smooth. Add all the dry ingredients to the wet at once, stir only until moist, then pour in
the glass buttered rounds and bake until golden brown and slightly cracked on top.

Oven Apple Sauce

Preheat sun oven to 300  or better.  Meanwhile, cut up 3 large cooking apples, washed
first, but not peeled.  Cut them in pieces like you would for pie and sprinkle layers of
them with sugar, alternating with more apples.  Add a small amount of water and bake
until tender, about an hour.  Mash with potato masher to right consistency for you and eat
while still warm or let it cool.

Apple Crisp

Preheat sun oven with a cast iron skillet for heat sink.
Use a large glass, covered casserole dish to bake the apple crisp.
Cut up 4 or 5 large apples and place in the dish

In 2nd bowl, put 1/2 cup butter
                           1 cup flour and sprinkle of salt.
Cut with a pastry blender until butter is very small.  Add a little over 12 cup honey and
stir until mixed.  Put this topping over the apples and bake uncovered in sun oven until
bubbly and crust is golden brown.  This will be an hour, maybe longer.

Yeast Rolls or Yeast Bread

You can bake any frozen commercial bread doughs in your sun oven.  Defrost, let dough
rise, then bake.  Preheat your sun oven to 300 or more before baking.

Frozen Biscuits

Preheat your sun oven to at least 300.

Place two cans of frozen biscuits on a cookie sheet and bake until golden brown.

Variations:  My family likes cheese in the middle of biscuits.
              Cut cubes of cheese, wrap the dough around, then place on sheet to bake.

Biscuits can be placed in baking pan, pressed together as one piece of dough, cover with
brown sugar, cinnamon, then bake.  When done, cut into cookie bars.

Baked Chicken from a Box

Preheat your sun oven with a cast iron pan for a heat sink and when it is at 300 or more
put the chicken pieces in the cast iron pan.  They will immediately begin to sizzle and
reheat  nicely in a half hour or more.

Frozen Corn

Preheat your sun oven to 300 or more.  Place one or two boxfuls of frozen corn in an
oven casserole dish with a lid, put a small amount of butter in the middle, put on the  lid
and place in your hot sun oven.  This corn will reheat nicely in about half hour or less.  

Zucchini-Corn Quiche

Preheat your sun oven to 300 or more.  Meanwhile, butter an oven casserole dish and
place  about 1/4 cup leftover cooked corn in the bottom.  Grate a zucchini about 8" long
but no bigger and place it over the corn.  Grate about 1/2 cup cheddar cheese and place
over the zucchini.  Beat with a fork 5 large eggs and pour over all.  Gently press all with
the back of a fork to ensure the eggs have filtered through all, and bake for about an hour
or less.  The quiche will swell slightly, the cheese with melt and the edges will be golden

Variations:  My family likes a cheese, onion quiche.  You can use leftovers creatively by
combining them in quiches.

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