Quiche is a great brunch, lunch or light dinner dish. This recipe is a classic form of Quiche Lorrain. Use a pre-made pie crust or make your own. I like the Pillsbury pre-made crusts, two per box, in the refrigerated section at the grocery. I can not make one any better or easier.
Quiche Lorraine
6 slices bacon, fried crisp and crumbled
1 med. onion, chopped
8 oz. Swiss cheese, (shredded, 2 cups)
4 eggs
2 c. milk
1 tsp salt
1/4 tsp. nutmeg
1/8 tsp. black pepper
1. Prepare your crust in a 9inch pie pan.
2. Cook the crust at 425 degrees for 5 minutes. Cool slightly.
3. Saute onion in one Tbsp. of the bacon fat (or olive oil) until soft.
4. Sprinkle cheese, bacon and onion evenly over the bottom of the pie crust.
5. Beat eggs slightly, slowly beat in milk, salt, nutmeg and pepper.
6. Pour into pie shell over the cheese, etc.
7. Bake at 450 degrees for 15 minutes, then reduce temperature to 350 degrees and bake for another 15 minutes. The center should be almost set, the custard will set a little more as it cools.
8. Let stand for 15 minutes before serving.
Monday, September 12, 2011
Friday, September 9, 2011
Tortilla Corn Chowder
Another soup recipe for the weekend and this beautiful cooler weather. This came from Southern Living's All-Time Favorite Soups and Stews. It is very good and really easy to make.
Tortilla-Corn Chowder
5 cups ready-to-serve chicken broth
1 large onion, chopped
2 cloves garlic, minced
6 large ears fresh corn (2 small bags frozen corn)
4 (6-inch) corn tortillas, coarsely chopped
1 (4.5 ounce) can chopped green chiles, undrained
½ cup sour cream
2 to 3 tablespoons chopped fresh cilantro
¼ teaspoon salt
¼ teaspoon pepper
Garnishes: crushed tortilla chips, sour cream, fresh cilantro springs
1. Combine first 3 ingredients in a Dutch oven.
2. Cut corn from cobs, scraping cobs well to remove all milk; add corn or frozen corn to Dutch oven.
3. Stir in tortilla pieces. Cover and simmer over medium-love heat 1 hour and 15 minutes, stirring occasionally. Remove from heat.
4. Stir in green chilies and next 4 ingredients: cook until heated.
5. Spoon into individual soup bowls. Garnish, if desired with tortilla chips, sour cream and cilantro.
Yields: 2 quarts.
If freezing: leave out sour cream and cilantro. Add these right before serving.
Shopping list: 40 oz. Chicken broth
1 large onion
2 cloves garlic
6 ears corn or 2 small bags frozen corn
4.5 oz can green chilies
4 oz. sour cream
fresh cilantro
Taken from: Southern Living All-Time Favorite Soup & Stew Recipes, Jean Wickstrom Liles, editor, Oxmoor House, l996.
Tortilla-Corn Chowder
5 cups ready-to-serve chicken broth
1 large onion, chopped
2 cloves garlic, minced
6 large ears fresh corn (2 small bags frozen corn)
4 (6-inch) corn tortillas, coarsely chopped
1 (4.5 ounce) can chopped green chiles, undrained
½ cup sour cream
2 to 3 tablespoons chopped fresh cilantro
¼ teaspoon salt
¼ teaspoon pepper
Garnishes: crushed tortilla chips, sour cream, fresh cilantro springs
1. Combine first 3 ingredients in a Dutch oven.
2. Cut corn from cobs, scraping cobs well to remove all milk; add corn or frozen corn to Dutch oven.
3. Stir in tortilla pieces. Cover and simmer over medium-love heat 1 hour and 15 minutes, stirring occasionally. Remove from heat.
4. Stir in green chilies and next 4 ingredients: cook until heated.
5. Spoon into individual soup bowls. Garnish, if desired with tortilla chips, sour cream and cilantro.
Yields: 2 quarts.
If freezing: leave out sour cream and cilantro. Add these right before serving.
Shopping list: 40 oz. Chicken broth
1 large onion
2 cloves garlic
6 ears corn or 2 small bags frozen corn
4.5 oz can green chilies
4 oz. sour cream
fresh cilantro
Taken from: Southern Living All-Time Favorite Soup & Stew Recipes, Jean Wickstrom Liles, editor, Oxmoor House, l996.
Thursday, September 8, 2011
Chicken Broccoli Cheese Soup
Soup! Yes, time for making soup and chilli again. I usually do not use a recipe for making soup. But this recipe is excellent. It is also from Margaret Trousdale years ago. I have made it so many times and taken it to friends who are sick. It is hearty and makes a big pot full.
Chicken Broccoli Cheese Soup
4 c. cubed chicken, cooked
2 Tbsp. butter
3/4 c. onion, chopped
6 c. chicken broth
1/8 tsp. garlic powder
1 tsp. salt
2- 10oz. frozen chopped , broccoli (or 3 cup fresh, chopped)
6 c. milk
8 oz thin noodles
1 pound Velvetta cheese, cubed or shredded (if you use other cheese it will not melt smoothly)
1 Tbsp. Tone chicken base (or 2 chicken boullion cubes
1. Cook the chicken and cube.
2. Saute the onions in the butter.
3. Add the broth, chicken, garlic and salt. Cook 5 minutes.
4. Add the noodles and cook until soft.
5. Add the thawed broccoli, then the milk and heat. Do not let it boil after adding the milk. Keep just below boiling temperature.
6. Add the cheese and stir until melted.
Very good served hot with crusty French bread or Ritz crackers.
Chicken Broccoli Cheese Soup
4 c. cubed chicken, cooked
2 Tbsp. butter
3/4 c. onion, chopped
6 c. chicken broth
1/8 tsp. garlic powder
1 tsp. salt
2- 10oz. frozen chopped , broccoli (or 3 cup fresh, chopped)
6 c. milk
8 oz thin noodles
1 pound Velvetta cheese, cubed or shredded (if you use other cheese it will not melt smoothly)
1 Tbsp. Tone chicken base (or 2 chicken boullion cubes
1. Cook the chicken and cube.
2. Saute the onions in the butter.
3. Add the broth, chicken, garlic and salt. Cook 5 minutes.
4. Add the noodles and cook until soft.
5. Add the thawed broccoli, then the milk and heat. Do not let it boil after adding the milk. Keep just below boiling temperature.
6. Add the cheese and stir until melted.
Very good served hot with crusty French bread or Ritz crackers.
Wednesday, September 7, 2011
Old Fashioned English Tea Cakes
Cool weather and rain in Tennessee hint that fall is quickly approaching. With the change of seasons, I think of cooking more when the house is not so hot. Making cookies again becomes an option. One of Jerry's favorites is his mother, Margaret's Old Fashioned English Tea Cakes. These are lovely, cake like cookies that are just right with a cup of tea or coffee.
Old Fashioned English Tea Cakes
1 c. butter, softened
2 c. sugar
3 eggs
2 Tbsp. buttermilk (or regular milk with a few drops of vinegar)
5 c. sifted all-purpose flour
1 tsp. baking soda
1 tsp. vanilla
1. Cream the butter and then gradually add the sugar. Beat until creamy.
2. Add the eggs, one at a time as you continue beating.
3. Mix the milk and vanilla together.
4. Mix soda and sifted flour together, then add alternately with the milk and vanilla mixture.
5. Chill dough several hours, then roll out about 1/4 inch thick on a floured surface. Cut with a 2 inch round cookie cutter. I have used seasonal cutters, also. Sprinkle tops with sugar or colored sprinkles.
6. Bake 1 inch apart on greased cookie sheet at 400 degrees for 7-8 minutes.
(They should just be slightly brown around the edges when done.)
Old Fashioned English Tea Cakes
1 c. butter, softened
2 c. sugar
3 eggs
2 Tbsp. buttermilk (or regular milk with a few drops of vinegar)
5 c. sifted all-purpose flour
1 tsp. baking soda
1 tsp. vanilla
1. Cream the butter and then gradually add the sugar. Beat until creamy.
2. Add the eggs, one at a time as you continue beating.
3. Mix the milk and vanilla together.
4. Mix soda and sifted flour together, then add alternately with the milk and vanilla mixture.
5. Chill dough several hours, then roll out about 1/4 inch thick on a floured surface. Cut with a 2 inch round cookie cutter. I have used seasonal cutters, also. Sprinkle tops with sugar or colored sprinkles.
6. Bake 1 inch apart on greased cookie sheet at 400 degrees for 7-8 minutes.
(They should just be slightly brown around the edges when done.)
Monday, September 5, 2011
Lauren's English Muffin French Toast
My son's wife, Lauren Trousdale is a great cook. She is also very careful with their fat and sugar intake. The following is her twist on a low fat french toast recipe using english muffins. Yummy and guiltless!
Lauren's English Muffin French Toast
1 low-fat English muffin, split
1/4 cup Egg Beaters egg substitute
1/8 skim milk
1 teaspoon vanilla extract cinnamon
1/8 cup of lite maple syrup
Directions:
1. Mix Egg Beater, milk and vanilla extract together in a small bowl to form mixture.
2. Dip muffin into mixture,(Lauren says she soaked hers a little longer) then cook on medium high heat in frying pan or grill sprayed with vegetable cooking spray.
3. Sprinkle with cinnamon. Then cook till toasted on both sides.
Serve with lite maple syrup.
Store remaining mixture for another time or feed a friend.
Lauren's English Muffin French Toast
1 low-fat English muffin, split
1/4 cup Egg Beaters egg substitute
1/8 skim milk
1 teaspoon vanilla extract cinnamon
1/8 cup of lite maple syrup
Directions:
1. Mix Egg Beater, milk and vanilla extract together in a small bowl to form mixture.
2. Dip muffin into mixture,(Lauren says she soaked hers a little longer) then cook on medium high heat in frying pan or grill sprayed with vegetable cooking spray.
3. Sprinkle with cinnamon. Then cook till toasted on both sides.
Serve with lite maple syrup.
Store remaining mixture for another time or feed a friend.
Friday, September 2, 2011
Lucile's Taco Salad Dip
It is Friday! And it is a holiday weekend! Time to celebrate our labor force (those who are fortunate enough to still have jobs). Most of us will have picnics and cookouts with family and friends. One of the most popular appetizers at our family gatherings in the summer is my Aunt Lucile's Taco Salad Dip. My son-in-law, Ben pulls his chair up to the table where it is and stays for while to enjoy it. All the kids like it, too, It is really simple and fresh. She has estimated the amounts of the fresh ingredients, but each should be enough to sprinkle around the entire surface of the plate. If there is an ingredient you don't like, just leave it out and add something you are crazy about. Aunt Lucile (Ikey) usually makes it on a round, shallow metal pizza pan. If you don't have one, just use any large flat tray or plate.
Taco Salad Dip
1 8oz. cream cheese
½ pt. sour cream
1 pkg. dry taco mix
1 cup mild taco sauce (She uses the Taco Bell Brand)
2 shredded lettuce
1 c.green peppers, chopped finely (you can use yellow and red also for color)
6-8 green onions, chopped finely
1c. mushrooms, chopped coarsely
1 large fresh tomatoes, chopped coarsely
8 oz sharp cheddar cheese, thinly shredded
1/2 c.green or black olives, chopped (you could use both)
1. Mix the cream cheese, sour cream and taco mix, and store over night in the refrigerator.
2. Next morning spread the mixture on a 18 inch pizza pan or flat, shallow tray or plate.
3. Top with mild taco sauce, then the lettuce, the green peppers, green onions, mushrooms, and tomatoes.
4. Top shredded sharp cheddar cheese, and olives. Keep refrigerated until ready to serve. Best prepared right before serving.
Serve with lots of tortilla chips.
Taco Salad Dip
1 8oz. cream cheese
½ pt. sour cream
1 pkg. dry taco mix
1 cup mild taco sauce (She uses the Taco Bell Brand)
2 shredded lettuce
1 c.green peppers, chopped finely (you can use yellow and red also for color)
6-8 green onions, chopped finely
1c. mushrooms, chopped coarsely
1 large fresh tomatoes, chopped coarsely
8 oz sharp cheddar cheese, thinly shredded
1/2 c.green or black olives, chopped (you could use both)
1. Mix the cream cheese, sour cream and taco mix, and store over night in the refrigerator.
2. Next morning spread the mixture on a 18 inch pizza pan or flat, shallow tray or plate.
3. Top with mild taco sauce, then the lettuce, the green peppers, green onions, mushrooms, and tomatoes.
4. Top shredded sharp cheddar cheese, and olives. Keep refrigerated until ready to serve. Best prepared right before serving.
Serve with lots of tortilla chips.
Thursday, September 1, 2011
Lemon Tea Bread
Quick breads are great to have on hand for a cup of tea and a tasty slice when friends drop by for a visit, when you need a nice snack, for a brunch or a quick breakfast. The bread below is from a Southern Living magazine years ago. It is attributed to Sharon Abroms from Atlanta, Georgia.
Lemon is always refreshing and fragrant in any recipe. Add in the herbs- lemon balm and thyme if you have them and it will delight your senses. The loaf looks very inviting with the glaze and will make any visitor feel welcomed.
Lemon Tea Bread
3/4 c. milk
1 Tbsp. lemon juice, or 1 Tbsp. chopped fresh lemon balm (good use of your garden herbs)
1 tsp. dried thyme, or 1 Tbsp. chopped fresh lemon thyme
1/2 c. butter
1 c. sugar
2 large eggs
2 c. all-purpose flour
1 1/2 tsp. baking powder
1/4 tsp. salt
1 Tbsp. grated lemon rind
Lemon Glaze:(yields 1/3 c.)
1 c. sifted powdered sugar
2 Tbsp. lemon juice
1. Combine first 3 ingredients in a saucepan; bring to a boil. Remove from heat; cover and let stand 5 minutes. Cool.
2. Beat butter at medium speed with an electric mixer until creamy.
3. Gradually add sugar, beating well.
4. Add eggs one at a time, beating after each addition.
5. Combine flour, baking powder and salt. Add alternately with milk mixture, beginning and ending with flour mixture. Mix after each addition.
6. Stir in lemon rind.
7. Pour batter into a greased and floured 9in. x 5in. x 3in. loaf pan.
8. Bake at 325 degrees for 50 minutes or until wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes; remove from pan, and cool completely.
9. Combine and stir glaze ingredients until smooth, then pour over bread.
Yields: 1 loaf
Lemon is always refreshing and fragrant in any recipe. Add in the herbs- lemon balm and thyme if you have them and it will delight your senses. The loaf looks very inviting with the glaze and will make any visitor feel welcomed.
Lemon Tea Bread
3/4 c. milk
1 Tbsp. lemon juice, or 1 Tbsp. chopped fresh lemon balm (good use of your garden herbs)
1 tsp. dried thyme, or 1 Tbsp. chopped fresh lemon thyme
1/2 c. butter
1 c. sugar
2 large eggs
2 c. all-purpose flour
1 1/2 tsp. baking powder
1/4 tsp. salt
1 Tbsp. grated lemon rind
Lemon Glaze:(yields 1/3 c.)
1 c. sifted powdered sugar
2 Tbsp. lemon juice
1. Combine first 3 ingredients in a saucepan; bring to a boil. Remove from heat; cover and let stand 5 minutes. Cool.
2. Beat butter at medium speed with an electric mixer until creamy.
3. Gradually add sugar, beating well.
4. Add eggs one at a time, beating after each addition.
5. Combine flour, baking powder and salt. Add alternately with milk mixture, beginning and ending with flour mixture. Mix after each addition.
6. Stir in lemon rind.
7. Pour batter into a greased and floured 9in. x 5in. x 3in. loaf pan.
8. Bake at 325 degrees for 50 minutes or until wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes; remove from pan, and cool completely.
9. Combine and stir glaze ingredients until smooth, then pour over bread.
Yields: 1 loaf
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