Quiche Lorraine (by Emeril Lagasse, Food Network, http://www.foodnetwork.com/recipes/emeril-lagasse/quiche-lorraine-recipe.html)
revisions for next time: For the pinch of nutmeg…I didn’t grate enough. Maybe I should aim for 1/8 teaspoon. Also, 8 oz. solid cheese doesn’t equal one cup. It’s more like 2-3 cups. Aim for a 12 oz block instead of a 16 oz, 1-pound block. I will also use more bacon, or use ham instead. Bought 9-inch regular pie crust (not deep dish). Great for 3-6 people without a lot of leftovers. Did not make simple salad.
2 large eggs
2 large egg yolks
1 1/4 cups half-and-half
1/4 teaspoon salt
1/4 teaspoon ground white pepper
Pinch freshly grated nutmeg
1 cup grated Gruyere or Swiss
1 1/4 cups all-purpose flour
1/4 teaspoon salt
7 tablespoons unsalted butter, chilled and cut into pieces
1 to 2 tablespoons ice water, or more as needed
1/4 cup balsamic vinegar
2 teaspoons dark brown sugar, optional
1 tablespoon chopped garlic
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
3/4 cup olive oil
Mesclun salad mix or favorite greens, for accompaniment
To make the dough by hand, combine the flour, salt, and butter in a medium bowl, and mix with a pastry blender or your fingertips until the mixture resembles coarse crumbs. Add the water 1 tablespoon at a time and mix until the dough comes together and is no longer dry, being careful not to overmix. Form into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.
Roll out the dough on a lightly floured surface according to the recipe, fit it into the pan, and allow to rest again in the refrigerator before baking.
Yield: one 9-inch tart or pie crust On a lightly floured surface, roll out the dough to an 11-inch circle. Fit into a 9-inch fluted tart pan with a removable bottom and trim the edges. (Alternatively, a 9-inch pie pan can be used.) Refrigerate for at least 30 minutes.
Preheat the oven to 375 degrees F.
Line the pastry with parchment paper and fill with pie weights or dried beans. Bake until the crust is set, 12 to 14 minutes. Remove the paper and weights and bake until golden brown, 8 to 10 minutes. Remove from the oven and cool on a wire rack. Leave the oven on.
Arrange the bacon evenly over the bottom of the baked crust.
In a large bowl, beat the eggs, yolks, and half and half. Add the remaining ingredients and whisk to combine. Pour into the prepared crust and bake until the custard is golden, puffed, and set yet still slightly wiggly in the center, 30 to 35 minutes.
Remove from the oven and let cool on a wire rack for 15 minutes before serving. Serve with Simple Salad.
Beat the vinegar in a bowl with the sugar, garlic, salt and pepper until sugar and salt dissolves. Then beat in the oil by droplets, whisking constantly. (Or place all the ingredients in a screw-top jar and shake to combine.) Taste and adjust the seasonings.
Toss a few tablespoons of the dressing with the salad mix and serve immediately.
If not using dressing right away, cover and refrigerate, whisking or shaking again before use.
Banana bread recipe from Cooks.com (http://cooks.com/my1xv15c)
revisions made: 1 1/4 c. pecans, 1 tbsp vanilla, a little under 1 cup sugar, a little under 2 cups of flour due to all the pecans, sprayed a rectangular pan (11X14??) with Pam and baked it for the hour.
Came out pretty good! Not too sweet, could even use a little less sugar. Salt and baking soda can be skipped; it’s a little salty with it. I didn’t care.
1 c. sugar
3 lg. crushed bananas
2 c. flour (self-rising)
2 eggs, well beaten
1 tsp. baking soda with 3 tbsp. milk
1 tsp. vanilla
3/4 c. chopped nuts
1/2 tsp. salt
cheap, quick and cooks in a little over 1/2 an hour.
1 8 oz pkg cream cheese, softened
1/2 to 2/3 cup sugar, to taste
1 tsp vanilla flavoring
8-inch graham cracker crust
Preheat oven to 325 degrees. Beat eggs and sugar until sugar is almost dissolved. Or cream together the cream cheese and sugar, then add the eggs. Pour into 8 inch graham cracker crust and back 30-45 minutes, until the cream cheese is set and/or a knife or toothpick stuck in the middle comes out clean. I like for it to have browned a little on top.
I eat it plain, but you can top it with Cool Whip or pie filling and nuts or whatever.
I have added cinnamon and chopped pecans to the batter, but it didn’t taste like cheesecake after that to me.
I once left this in the oven for way longer than an hour. The top was like when you burn cheese toast and had separated from the rest of the pie. I was sooo disappointed.
I pulled it out the oven to cool so I could throw it away, went somewhere, and when I came back my cousins had eaten the WHOLE thing. They said it was good. I guess so!
Carla’s Potato Soup – Great stuff!
1 can of cream of mushroom soup
1 can cream of potato soup
1 can rotel tomatoes
1 can drained whole kernel corn (not creamed corn)
1 stick (1/2 cup) butter or margarine
4 1/2 to 5 oz Velveeta cheese
Melt butter, add all ingredients except cheese, mix well. Add cheese in cubes and let it melt. Garnish with snipped chives or green onions.
NOTES: Carla has added a cup of cooked potatoes, onions, and extra mushrooms. Stuff she added that didn’t work include broccoli and creamed corn.
Spaghetti Salad – This makes a lot of pasta salad
16 oz. thin spaghetti
5 chopped green onions
½ green bell pepper
1 c. chopped cauliflower
3 stalks chopped celery
1 shredded carrot
4 diced tomatoes
1 16-oz. bottle Italian dressing
½ bottle McCormick Salad Supreme seasoning
Chop vegetables, cook spaghetti and drain. Mix with dressing and salad seasoning. Chill.
Priscilla’s squash pie – I don’t know who Priscilla is, but this pie is killer!
revisions: a friend of mine would drain the squash before putting it in the pie shell to keep it from being soggy.
1 9-inch Pillsbury pie crust, baked and set aside
3 tbsp. butter or margarine
1 small onion, chopped
4 medium yellow squash, unpeeled and thinly sliced
1 tsp. Sugar
salt and pepper to taste
¼ cup green onions, chopped
½ cup mayonnaise
1 egg, beaten
1 c. cheddar cheese, grated
1 c. mozzarella cheese, grated
Saute onion in butter until wilted.
Add sliced squash, sugar, salt and pepper. Cook for 3-5 minutes or just until squash is tender. Do not overcook.
Remove from heat; add green onions, mayonnaise and egg.
Mix the two cheeses together. Spread 1 cup of the mixed cheeses in the bottom of the crust. Add squash mixture and top with remaining cheese mixture.
Bake in 350 degree oven for
25-30 minutes. (correction, 35-40 minutes until a knife stuck in the center of the pie comes out clean and cheese is browned.)
Blueberry Pie – awesome pie usually made by my aunt
2 9-inch pie crusts (baked and cooled)
1 8oz pkg cream cheese
1 can blueberry pie filling
3 cups confectionary sugar
2 pkgs dream whip
Cream together cream cheese and sugar and whip. Make Dream Whip; fold into cream cheese mixture. Pour into pie crust. Sprinkle with pecans and chill for a while. Put blueberry pie filling on top and chill.
Mexican Cheese Dip – family favorite
1 lb. ground beef
1 lb. ground sausage – hot or mild
1 lb. Mexican Velveeta-hot or mild
1 can Del Monte’s Mexican Style tomatoes (with jalapenos, garlic and cumin)
1 can Campbell’s cream of mushroom soup (or other creamed soup)
Brown beef and sausage together; drain and return to pan. Add remaining ingredients and cook over low-medium heat until heated through. Serve with tortilla chips.