Friday, December 3, 2010


Spinach / Mushroom Quiche
Preheat 375 degrees F
Microwave :   fresh spinach  (1/2 container of fresh baby spinach from the salad section in grocery store)
water ...........cook until done (about 3-4 minutes)

melt over med. heat 1/2 cup butter
saute garlic (3 tbls minced) and 1 small chopped onion in butter and saute until clear
add 1/2 container of button mushrooms/chopped, spinach, 1/4 cup feta cheese (I used gargonzola this time)
and 1/2 block sharp chedders minced or shredded....... stir and cook thru until cheese is completely melted and mushrooms are tender.  Divide into 2 pet regular sized pie shells (thawed).   I had some grape tomatoes  (1/2 container) that I chopped along with a few black olives that I also chopped and added to this mixture and stirred.   *use what you have on hand

In bowl
5  large eggs and 1 cup of milk (beat well) add salt , pepper and 1/4 - 1/2 cup of parmesean cheese.
Pour into each pie shell - divide evenly  and cook about 10 minutes and sprinkle each one with another 1/8 - 1/4 cup of parmesean or romano cheese. bake an additional 10-15 minutes until knife inserted in center comes out clean (about 20-25 minutes)  let stand at least 10 minutes to SET before slicing / serving

Brunswick Stew / or Vegetable Chicken Soup kinda.............
 I don't make mine "thick" .........most people do around here

Saute in pan in olive oil until clear
green pepper
bay leaf
salt, pepper ........

Add the following  *draining all cans EXCEPT the tomatoes

Rotisserie Chicken picked off bone
carton of stock * I used wine/herb
can of okra
can of green beens
2 cans of limas
2 cans of corn
2 cans of diced tomato with garlic

Heat all the way through............ you can thicken this with corn starch if you like, I don't I just dip my rolls in the juice ...........yum.............

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