Recipe-Quiche

November 14th, 2014

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The beauty of this recipe is the versatility of it. It can be served for breakfast, brunch or dinner, made in advance and reheated, and freezes well. Use your imagination and whatever is in season. For Christmas brunch, I like to use red and green bell peppers, in the springtime I use asparagus, in the summer I add broccoli, in the fall spinach and hearty mushrooms. Diced ham or bacon also add a nice touch.

2 Pillsbury Pie crusts – Follow directions on package. Roll each one onto a glass pie dish, poke holes in the bottom and pre-bake for 10 minutes.

Saute diced onions and bell peppers, mushrooms, or steam chopped broccoli or asparagus-about a cup for each pie.

2 cups grated Swiss cheese for each pie (a sprinkle of grated cheddar on top for color is an option).

4 Farm fresh eggs-each

1 cup half n half

1/8 tsp fresh grated Nutmeg

Salt and pepper

Layer one cup cheese on bottom of each pie, add veggies and/or meats of any combination you like, add another cup of cheese.

Beat together eggs, cream, and seasonings til well mixed, pour over top.

Bake in 350 degree oven for 35-40 minutes and nicely browned on top. Let rest 5 minutes before serving, or cool completely before covering with foil and put in freezer.

 

Recipe-Aunt Rita’s Spanish Chicken

January 24th, 2011

Brown whole chicken legs in a saute pan til golden (or just dark thighs).

Sprinkle with salt and pepper.

Add:

1 c water

1 tsp dried chopped Jalapeno (or use fresh)

1 T chicken bouillon

1 heaping T garlic

Splash of fresh lemon

1/2 c chopped fresh cilantro

Cover and simmer til cooked through, about 45 minutes. Serve with brown rice.

This turns out tender and delicious.

Recipe-Cheese Blintzes

January 20th, 2011

For the filling, mix together:

1 carton Ricotta cheese

1 carton Cottage cheese

1 package Cream cheese, softened

1/4 cup honey

1 tsp Vanilla Extract

Dash of Cloves and fresh ground Nutmeg

Keep chilled in refrigerator.

For the Crepes, mix together:

2 C. Flour

2 -1/2 rounded tsp Baking Powder

1 tsp Salt

In a separate bowl, beat 4 Eggs thoroughly.

Add:

1 -1/2 C Milk

1 T Vanilla Extract

1/4 C Honey

Dash Cloves and dash fresh grated Nutmeg.

Make a well in the center of the flour mixture. Slowly pour liquids in well, using a whisk to stir the flour into the center til mixed together. Don’t over mix! Taste for sweetness and add more honey or spice as needed. Allow the batter to stand for 1 to 1 -1/2 hours to thicken.

Make crepes by melting a little butter in crepe pan and pouring the batter in slowly. They should be thin and round – this just takes practice! Fill with filling, heat and serve with Sour cream and Strawberry jelly-apricot, boysenberry are okay but Strawberry is the best!

This makes enough to serve some  on Christmas and freeze some for New Year’s Day. Blintzes can be reheated in the oven or pan fried in a little butter.  Happy Holidays!!!

Recipe-Rich’s Favorite Omelette

September 22nd, 2009

5 Eggs scrambled with splash of milk

3 Mushrooms sliced

1 C Spinach chopped (fresh)

1 T Onion minced

2 T Boursin Cheese

Saute mushrooms and onions in 2 T butter til transparent. Stir in spinach for one minute, add eggs, gently turning and finish off with cheese til just warmed through.  Serves two.

Recipe – Aunt Ruby’s Artichoke Chicken

May 16th, 2006

Ingredients:

Chicken pieces-mixed legs thighs and breasts
Salt, pepper, paprika
6 T Butter
1 16oz jar marinated artichoke hearts, drained
3 T chopped green onion
¼ pound sliced fresh mushrooms
2 T flour
¼ c. Sherry
1½ tsp rosemary
2/3 c. chicken broth

Preparation Directions:

Sprinkle chicken generously with salt, pepper and paprika, brown in 4 T. butter.  Transfer to a casserole dish.  Pour on artichoke hearts.  Add remaining butter to the drippings in the skillet.  Add sliced mushrooms, green onions and saute until tender.  Sprinkle flour over mushrooms.  Stir in chicken broth, sherry and rosemary.  Pour over chicken.

Cover with foil and bake at 375 degrees for 40 minutes or until tender. Serve with brown rice or egg noodles.

Recipe – Enchilada Pie

May 16th, 2006

This recipe is quick and easy.  This casserole can be prepared and on the table in half an hour. Recipe can be doubled easily.

Ingredients:

1 lb. lean ground beef
1 onion chopped
1 tsp. salt
¼ tsp pepper
1 T chili powder
1- 8oz can tomato sauce
6 corn tortillas
Butter
1 can chopped black olives
1 ½ cups shredded sharp cheddar cheese
½ c. water

Preparation Directions:

In a frying pan over medium high heat, brown beef and onion.  Add salt, pepper, chili powder and tomato sauce. Spread each tortilla with butter.  In a two-quart casserole dish, alternate layers of buttered tortillas, meat sauce, olives and cheese. Add water, cover with foil and bake at 400 degrees for 20 minutes. Cut into wedges to serve. Add a dollop of sour cream on top of each serving.

Recipe – Lattie’s Favorite Meat Loaf

May 16th, 2006

Ingredients:

2-3 lbs of ground beef
1 egg
½ finely chopped onion
1 finely chopped bell pepper
2 slices of whatever dried bread you have on hand-fresh is okay-torn into small pieces
¼-1/2 cup of milk
A couple of splashes of Worcester Sauce
salt and ground pepper
A couple of shakes of Lawry’s season salt and garlic powder

Preparation Directions:

Add a half of an 8oz can of tomato sauce into mix and pour the other half on top before baking, or spread a big squirt of ketchup all over the top.

There it is! Just mix it all together with clean hands and press it into a baking dish. Bake at 350 degrees for 50-60 minutes. Let set for five minutes and serve.

Recipe – Roast Chicken in a Pot

May 16th, 2006

Ingredients:

4 lb. roaster chicken, cut in 4 pieces (remember when buying roasters, the smaller ones are more tender)
Salt and freshly ground black pepper
2 tsp. extra-virgin olive oil
12 small white boiling onions, peeled
4 carrots, cut into two inch pieces
4 ribs celery, cut into two inch pieces
8 creamer-size Yukon Gold potatoes, cut in half
2 cups white wine
½ bunch thyme
6 sprigs Italian parsley
1 large fresh bay leaf

Preparation Directions:

Season the chicken well with salt and pepper. Heat the olive oil over high heat in a Dutch oven and brown chicken well on all sides. Remove from the pan.

Add the onions, carrots, celery, and potatoes. Season with salt and pepper.  Add the wine, bring to simmer for about about 5 minutes, reducing by half.

Add the chicken and the herbs. Fill the pot with cold water almost to the top of the chicken and cover. Bring to a boil.

Preheat oven to 400 degrees. Place pot into oven for 45 minutes. Remove cover and bake 30 minutes more. Correct broth to taste.

Recipe – Tostaladas

May 16th, 2006

Ingredients:

Meat Sauce

1 lb. ground beef, browned and drained
1 pkg. Chili-O season mix
1 16-oz can tomato sauce

1 package corn tortillas, fried

Shredded lettuce
Chopped tomatoes
Grated Cheese

Sour cream and sliced olives for topping(optional)

Preparation Directions:

Prepare meat sauce and then fry tortillas in oil. Prepare each serving by dipping one tortilla in sauce, and then lay it on a plate and sprinkle lit with lettuce, tomatoes and cheese. Repeat with another layer. Add a little extra sauce. Dollop with sour cream and a few sliced olives if you like. For children I just do one layer. For hearty eaters I do three. This recipe is easy to double.

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