See what happens when people find out you have made something tasty. Next time, JUST say NO!! Never admit to cooking. It cuts into beading time.
Buy the deep dish (PetRitz, I think)frozen pie shells.
Prepare by cooking empty for 5-10 minutes in a hottish (400?)oven. You really don't want them brown yet. Remove shells and prepare filling. Turn your oven down to 325F.
I use thawed, precooked frozen spinach (anywhere from 1/2 to full bag depending on other ingredients) thoroughly drained of moisture. You can put it in colander (what's a colander??? I really don't know these kitchen words!)and squish out the moisture by pushing on it with a cup or small bowl until fairly dry. You can also add cooked bacon, ham, sausage or whatever you want at this point.
Steamed broccoli and some ham also makes a nice filling.
Mushrooms (browned fresh) and a meat was another one we had.
Fillings make a great way to use up leftovers.
Mix shredded cheese,swiss, colby, cheddar, anything with a little (about a T) flour to coat it. About 1 1/2 to 2 c of cheese per quiche. I use a variety of cheeses and ALWAYS buy the pre-shredded ones in the bag at the market. Honest, I really don't cook. Mix cheese with the filling and add to the shell taking care not to break the now somewhat brittle shell.
Beat two eggs and add about 1 c milk or cream or 1/2 & 1/2 (whatever you like...can be skim)and about a tablespoon of flour to thicken. It will be lumpy...doesn't matter. This is more than enough for 1 Quiche (Never make just 1 quiche, you'll have to cook too soon again if you don't have leftovers.) Now the messy part. Pour the custardy mix into the shell slowly while moving the cheese and filling around gently so that the crevices are filled. A fork is handier than a spoon for this job. Bake on a foil covered cookie sheet (I said it was messy)at 325 to 350F for about an hour. It is done when a knife blade comes out of the middle clean.
It takes longer to write out this recipe than to assemble this dish...especially if you follow the rules about buying the crust and the cheese pre-shredded. Stand back and take your accolades. Say the meal is catered. Never admit to being able to cook. Drinking wine while preparing this dish enhances its flavor.
(mostly from Better Homes and Gardens "New" Cookbook....it was new in 1970)
Donated by Sharon Beecher
This is a single recipe. At Mare's I doubled it. Preheat to 350F.
2 lightly beaten eggs
2 1/4 c milk
1 teaspoon vanilla
1/2 t salt
1/2 t cinnamon
2 c bread cubes ( I used leftover biscuits. I DON'T cook biscuits, never have, never will!!!)
1/2 c brown or white sugar ( could use other sweetener)
1/2 c raisins ( if you want)
Mix first 5 ingredients. Add bread, sugar, raisins. It's ok if the bread is still chunky. Pour into a greased ovenware dish. Bake at 350 F for about 45 min or until a knife inserted near middle comes out clean. Never make just a single recipe. If you have leftovers you don't have to cook as often.
From Beverly Herman, her delicious casserole
I am not good at following recipes. I like to add my own ingredients and change things.
Feel free to add your own favorite pizza toppings to this casserole.
1 package (medium) of egg large noodles
1 package of Jimmy Dean Breakfast sausage
2 packages of Hormel Pepperoni
1 can of large pitted black olives (sliced)
2 cans of small mushrooms
2 13-15 oz cans or jars of Pizza sauce
2 packages of 2 cup shredded cheese (I like to use Colby and Monterey Jack.
Preheat Oven to 375
9 x 13 baking pan
Cook noodles according to package directions and drain.
Brown sausage and drain on a paper towel.
You will be dividing the ingredients into two layers.
Spread a thin layer of egg noodles on the bottom of the 9 x 13 pan
add 1/2 of the sausage, 1 pk of pepperoni, 1/2 of the black olives, 1 sm. can of mushrooms,
one jar of pizza sauce and one package of cheese. Repeat for second layer.
Bake at 375 for 40 minutes.
Graphics are by our own Marcie Fitzwater.
If you would like to see more of her graphics, beadwork and other talents go to:
Got a recipe!! Email me - Marylyn Letson
Page updated - Feb. 21, 2000 ©