Recipes, 2/11/02 | TheFencePost.com

Recipes, 2/11/02

Broccoli Quiche

3 c. broccoli flowerettes

2 Tbsp oil

1 c. onion, chopped

3 cloves garlic, minced

1 lb. tofu

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2 Tbsp. lemon juice

1 Tbsp dry mustard

1 t. salt

1/4 t. black pepper

Preheat the oven to 350 degrees.

Boil broccoli in 1 inch of water for 5 mins.; drain.

In the oil, saute onions and garlic.

In food processor, blend 1/2 lb tofu, lemon juice, dry mustard, salt and pepper until smooth and creamy.

Fold in 1/2 lb. crumbled tofu, onions and garlic and broccoli flowerettes.

Bake in a greased 9-inch pie pan for about 30 mins and serve hot.

Ethel Williams • Roanoke, Va.

Mushroom and Cheese Strata

1/2 c. onion, chopped

1 clove garlic, minced

2 Tbsp. butter

4 c. assorted sliced fresh mushrooms

1/2 c. shredded mozzarella cheese

1/4 c. shredded fontina cheese

2 Tbsp. each fresh basil, oregano, thyme, parsley

5 c. bread cubes, dried

2 oz. Canadian bacon or ham

4 eggs, beaten

1 3/4 c. milk

1/2 c. sour cream

1 Tbsp. dijon mustard

salt

pepper

In a large skillet cook onion and garlic in butter for 2 mins. Add mushrooms and cook for another 3 mins, stirring occasionally. Remove from heat.

In a small mixing bowl combine the mozzarella, fontina and herbs; toss to mix.

In a greased 8-inch square baking pan place half the bread cubes. Top with the mushroom mixture, cheese mixture and ham. Top with remaining bread cubes

In a mixing bowl combine the eggs milk, sour cream, mustard, salt and pepper over layers in dish. Cover and refrigerate for 2 to 24 hours.

Bake, uncovered at 325 degrees for 55 – 60 mins.

Marlene Maurer • Lakewood, Colo.

Bacon and Double Cheese

Crust:

1 1/3 c. flour

1/8 t. salt

1/2 c. chilled butter, cut into small pieces

2-3 Tbsp. water

Filling:

10 strips lean bacon

4 large eggs

1 1/2 c. light cream

1/4 t. dried thyme

1/8 t. white pepper

1/2 c. shredded gruyere cheese (2 oz.)

1/2 c. shredded white cheddar cheese.

To prepare crust:

Mix the flour and salt in a large bowl. With a pastry blender cut in the butter until coarse crumbs form.

Add water 1 Tbsp. at a time, tossing with a fork until dough forms. Shape into a dish, wrap in a plastic wrap and chill for 30 mins. Preheat oven to 375 degrees.

On a floured surface, with floured rolling pin, roll the dough into 11- inch circle. Fit into a 9- inch pie pan. Trim edge leaving 1/4-inch overhang and fold under to form a stand-up edge.

Prick dough with fork. Line with foil and weights (dried beans work well) Bake 10 mins. then remove the foil and weights. Bake until lightly golden, about 5 more mins. Transfer to wire rack and cool.

Ethel Williams • Roanoke, Va.

Apple Cheddar Quiche

1 Tbsp. chopped onion

6 Tbsp. butter or oleo

1 1/4 c. crushed wheat crackers

2 large tart apples, peeled, cored and sliced

3 eggs

1 c. cream style cottage cheese

1 c. shredded cheddar cheese

1/4 c. milk

1/4 c. chopped walnuts

Saute onion s in butter until tender. Stir in crushed crackers and nuts. Press mixture in a 9 inch pie plate, forming crust. Bake 8-10 mins. in 350 oven.

Simmer apples in small amount of water 3-5 mins or until tender; drain. Arrange apples in crust.

In blender, blend the eggs, cheeses, milk, 1/2 t. salt and dash of pepper until smooth.

Pour over apples in crust. Sprinkle nutmeg on top if desired. Bake at 325 degrees for about 45 min. or until knife inserted in center comes out clean.

Let stand 10 minutes before serving.

Betty J. Norden • Fort Collins, Colo.