Quiche
submitted by Erin Ruy
1 ready-made pie crust
6-10 eggs
1/4-1/2 c. milk, cream or half and half
veggies of your choice: mushrooms, peppers, spinach, onions, tomatoes, zucchini...
meats of your choice: cooked ham, sausage, or bacon
cheeses of your choice: swiss, cheddar, mozzarella, colby...
salt and pepper to taste
Unroll the pie crust into a greased pie plate, rolling and pinching the edges under. Beat the eggs and milk together, add any combination of chopped veggies, meats and cheeses. (If I'm using mushrooms or peppers I will saute them with the onion before adding them to the egg mixture to bring out the flavors).
Bake at 350 for 45-60 minutes or until pie crust is brown on the bottom and center of the quiche is no longer runny.
Note: About 3-5 minutes before the quiche is baked, it puffs up.
This recipe is incredibly forgiving--any combination tastes great--use whatever you have on hand!
My favorite combinations: spinach, onions, ham, swiss cheese bacon, cheddar, onions, tomatoes, zucchini, mushrooms, peppers--pretty much anything in my fridge!
Shrimp Scampi
submitted by Kristin Krotosky
1/4 cup olive oil
1 lb peeled and deveined large shrimp (raw; 20 to 25 per lb)
4 large garlic cloves, left unpeeled and forced through a garlic press
1/2 teaspoon dried hot red-pepper flakes
1/2 cup unsalted butter
1 teaspoon salt
1/2 teaspoon black pepper
3/4 lb capellini (angel-hair pasta)
1/2 cup chopped fresh flat-leaf parsley
Bring a 6- to 8-quart pot of salted water to a boil.
Meanwhile, heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté shrimp, turning over once, until just cooked through, about 2 minutes, and transfer with a slotted spoon to a large bowl. Add garlic to oil remaining in skillet along with red pepper flakes, butter, salt, and pepper and cook over high heat, stirring occasionally, 1 minute or until butter is melted. Stir in shrimp. Remove skillet from heat.
Cook pasta in boiling water until just tender, about 3 minutes then drain pasta in a colander. Toss pasta well with shrimp mixture and parsley in large bowl.
Potato Soup
submitted by Stephanie Partridge
Bear Creek Potato Soup (you can buy it at Macey's)
Frozen Corn
Follow directions on container. Goes great in bread bowls!
Cheesy Beef Tetrazzini
submitted by Linda Atwood
1 pound ground beef
1 small onion, chopped
15 oz tomato sauce
1/2 tsp. salt
8 oz cream cheese
1 cup cottage cheese
1 cup sour cream
1 green bell pepper, chopped
1/4 cup green onions, sliced
7 oz spaghetti, cooked and drained
1/4 cup grated fresh parmesan cheese
In a skillet cook beef and onion. Drain. Stir in tomato sauce and salt. Bring to a boil. Reduce heat, simmer uncovered for 5 minutes. In a bowl beat cream cheese, cottage cheese, and sour cream till blended. Stir in green pepper, onions, and spaghetti. Transfer to a baking dish. Top with beef mixture. Sprinkle with parmesan cheese. Bake at 350 degrees for 30-35 minutes.
