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HomeMy WebLinkAboutClinton News-Record, 1978-11-30, Page 53Page 24 Entrees...without any meat The ever popular quiche QUICHE CANADIENNE 1 baked 9 -inch pie shell 6 slices cooked bacon, brumbled 3/ cup grated old cheddar cheese 1 tablespoon flour 3 beaten eggs 3/ cup light cream 1/4 teaspoon salt Dash pepper 2 tablespoons grated old cheddar cheese Nutrient -rich eggs make a delicious main dish when meat just isn't on the menu. This Quiche Canadienne is made from flavorful eggs and cheddar cheese. Served with a crisp salad or a green vegetable, it makes a fine supper treat. Sprinkle baked pie shell with bacon. Mix 3/ cup grated cheese with flour and sprinkle over bacon. Combine eggs, cream and seasonings, pour into .pie shell and top with remaining cheese. Bake at 350 degrees F until custard sets, 30 to 35 minutes. 6 ser- vings. Cheese , eggs, and some onions ONION QUICHE 2 cups sliced onions 2 tablespoons butter 1 cup (4 ounces) grated cheddar cheese 1 tablespoon flour 1/2 teaspoon dry mustard 3 slightly beaten eggs 3/ cup light cream 1/4 teaspoon salt Dash pepper 2 ounces grated mozzarella cheese 1 baked 9 -inch pie shell % cup cooked bacon, crumbled Saute onions in 'butter until almost tender (8 to 10 minutes). Mix cheddar cheese, flour and mustard with onions. Combine eggs, cream and seasonings and add to cheese onion mixture. Pour into baked pie shell. Sprinkle with mozzarella cheese. Bake at 350 degrees F until custard sets (30 to 35 minutes). Sprinkle with crumbled bacon just before serving. 6 servings. jr- LET US CONTRIBUTE TO YOUR HOLIDAY MENU WITH THIS SIMPLE BUT TASTY DISH MEAT PIE ,o. CHRISTMAS EVE INGREDIENTS 4 lbs. ground beef, 2 chopped onions, 1 tsp. parsley, 1 tsp. pepper, 1 tbsp. salt, Y cup flour. 1 tsp. oregano, some cooked peas & carrots (optional). Additional seasoning as to your own preference. DIRECTIONS Cook meat in 'large skillet, add onions, cook about 15 min., add spices & seasoning. Drain off fat, mix flour with water & stir into mixture, Put into your favourite pastry shell & bake. Makes about 4 pies. Gen's SINGER Sewing Centre formerly Pratt's Sewing Centre 73 HAMILTON ST. GODERICH 524-8431 ),K Entrees... Featuring eggs, cheese EGG IN POTATO NESTS 2 cups hot mashed potatoes.*(about 4 medium) Dash pepper 1/4 teaspoon salt 1 tablespoon butter 1 tablespoon milk 6 eggs Dash salt Dash pepper 1-3 cup grated process cheese Combine first five ingredients and shape in 6 balls. Place on greased baking sheet and press centers of balls to make cups. Break an egg into each cup and season with salt and pepper. Bake at 325 degrees F until eggs are firm (about 25 minutes). During. last 10 minutes of baking, sprinkle with grated cheese. 6 servings. *Boiled potatoes mashed without margarine or liquid. CHEESE SOUFFLE 4 egg yolks 3 tablespoons butter or margarine 3 tablespoons corn starch 1/2 teaspoon salt 1/8 teaspoon pepper 1 cup milk 1 cup shredded Cheddar cheese 4 egg whites Beat egg yolks with rotary beater until thick and lemon coloured; set aside. Melt butter in saucepan. Remove from heat. Blend in corn starch, salt and pepper. Gradually add milk, mixing until smooth. Cook over medium heat, stiriing constantly, until mixture thickens and comes to a boil. Reduce heat. Add cheese. Cook, stirring constantly, until cheese is melted. Remove from heat. Gradually stir cheese mixture into beaten egg yolks. Beat egg whites unti stiff but not dry. Gently fold mixture into egg whites. Pour into ungreased 11/2 -quart casserole or souffle dish. Make shallow path in cheese mixture all around casserole about 1 -inch from edge, using teaspoon or spatula. (This gives crown effect when souffle is baked.) Place dish in pan of warm water 1 -inch deep. Bake in 350 degree F oven 55 to 60 minutes. Makes 4 servings. POTATO CHEESE PUFF 1 cup (1/4 pound) grated cheddar cheese 2 tablespoons butter 2 cups hot mashed potatoes (plain) 2 egg yolks (beaten) 1/2 cup milk 1, teaspoon salt 1/4 teaspoon pepper /s teaspoon dry mustard 2 egg whites Blend cheese and butter with potatoes. Combine egg yolks, milk and dry ingredients. Add to potato -cheese mixture and heat until smooth. Beat egg whites until stiff. Fold into potato Nfixture. Turn into a well greased 4 -cup baking dish. Bake in a 350 degree F oven until golden brown, 40 to 45 minutes. 4 servings. Page 25 MUSHROOM AND CHEESE PIE 1 tablespoon chopped onion 1 cup sliced mushrooms 1 tablespoon fat 3/4 cup milk 1 10 -ounce can condensed cream of mushroom soup 1/2 teaspoon paprika (optional) Dash pepper 3/ cup grated old cheddar cheese 3 beaten eggs 1 baked 9 -inch pie shell Saute onion and mushrooms in fat until onion is transparent. Combine milk, soup and seasonings. Blend with onion and mushrooms over medium heat until heated through. Add cheese, stir until melted. Add a small amount hot sauce to eggs, blend well and return to cheese mixture. Pour into pie shell. Bake at 350 degrees F until custard sets (about 30 minutes). 6 to 8 servings. ECONOMY EGG CASSEROLE 1/4 cup chopped onion 2 tablespoons margarine 6 tablespoons flour 2-3 cup skim milk powder Dash pepper 1/2 teaspoon dry mustard 2 cups water Dash tabasco 1 cup grated cheddar cheese 8 sliced hard cooked eggs 1 cup fine bread crumbs 2 tablespoons melted margarine Saute onion in margarine until onion is transparent. Blend in flour, skim milk powder and seasonings. Gradually add water and tabasco. Stir and cook until smooth and thick. Add cheese and stir until melted. Spread 1-3 of. sauce in greased 9 x 6 inch baking dish. Cover with half the egg slices. Repeat layers ending with sauce. Mix crumbs and margarine and sprinkle over top. Bake at 350 degrees F until bubbly (about 20 minutes). 6 servings. WHIPPED BUTTER 1 cup butter, softened 1/4 cup milk Beat butter. Gradually beat in milk until light and fluffy. Makes one and two -third cups. Caraway Butter: To 1/4 cup whipped butter add 11/2 teaspoons caraway seeds and 1 tablespoon chopped fresh parsley. Chili Sauce Butter: To 1/4 cup whipped butter add 2 tablespoons chili sauce. Curry Butter: To 1/4 cup whipped butter add 1/2 teaspoon curry powder, 1 teaspoon lemon juice and dash cayenne. Blue P Cheese Butter: To 1/4 cup whipped butter add 1/4 crumbled blue cheese and 1/4 teaspoon Worcestershire sauce. Dill Butter: To 1/4 cup whipped butter add 1 tablespoon dried dill weed. • • Horseradish Butter: To 1/4 cup whipped butter add 2 teaspoons horseradish, 1 teaspoon dry mustard and 1 tablespoon chopped fresh parsley. Tangy Butter: To 1/4 cup whipped butter, add 1 tablespoon minced onion, 1 tablespoon lemon juice, 1/2 teaspoon dry mustard and dash celery salt. Nippy Cheese Spread: To 14 cup whipped butter add 1 cup (4 ounces) grated old cheddar cheese, and 1 teaspoon Worcestershire sauce.