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The Rural Voice, 1980-07, Page 32VEGETABLE QUICHE (Makes 6-8 servings) 1 deep 9 inch pie shell, unbaked 1 Ib. fresh spinach, cooked and drained '/2 cup green onions. chopped 1 clove garlic. minced OR scant '/. tsp. garlic powder 2 tbsp. butter or margarine 3 eggs, beaten 1'/2 cups milk 1'/2 cups shredded brick cheese 1 tsp. salt 1 tsp. basil ' tsp. celery salt 2 tomatoes, sliced 1 tbsp. bread crumbs 1 tbsp. grated parmesan cheese Saute onion and garlic in butter or margarine until limp. Beat eggs and milk and remaining seasoning. Stir in cheese, well drained spinach, sauteed onions, and garlic. Pour into pie shell. Bake at 425° for 15 minutes. Reduce heat to 350°F and bake 20 minutes longer. Ten minutes before removing from oven. arrange tomato slices around edge. and sprinkle with cheese -crumb mixture. —Ann Millard. Chatham (Tobe-Cobe Cookbook) CHICKEN AND CHEESE CASSEROLE '/z cup chopped onion 2 tbsp butter 1-10 oz. can cream of chicken or celery soup '/z cup chicken bouillon or 1 chicken oxo in ' cup water '/4 tsp. dry mustard 1/8 tsp. pepper 1 cup grated cheddar cheese 2 cups broad noodles (4 oz. uncooked) 2 cups diced cooked chicken 2 cups frozen peas ' cup buttered bread crumbs Preheat oven to 350 degrees. Saute onion in butter about 5 mins. Add soup, bouillion and seasonings. Bring to boil, stirring until smooth. Add cheese and stir until melted. Combine noodles with sauce. Add chicken and peas. Turn into greased baking dish and sprinkle with crumbs. Bake about 30 mins. Yield: 6 servings —Mrs. Doreen MacAdam (Belmore Women's Institute) CHEESE PIE 1 cup (26 crackers) fine cracker crumbs '4 cup butter or margarine, melted 6 slices bacon 1 cup chopped onion 2 slightly beaten eggs '/: cup grated process cheese PG. 30 THE RURAL VOICE/JULY 1980 1/4 c. dairy sour cream '/2 tsp. salt pepper, dash to taste 2 cups grated cheese. cheddar, Swiss or other if preferred Combine cracker crumbs and butter, press onto bottom and sides of 8" pie plate. Cook bacon, drain and crumble. Cook onion till tender but not brown. Combine bacon, onion, eggs, sour cream, salt, pepper and 2 cups grated cheese. Pour into pie shell. Top with grated process cheese. Sprinkle with herbs. Bake 375 degrees for 25 to 30 minutes, or till knife inserted comes out clean. Let cool 5 to 10 minutes before cutting. —Barb Crawford (Canadian Galloway Association) CHEESE -NUT LOAF WITH MUSHROOM SAUCE 4 eggs, beaten 1 lb. cheddar cheese, coarsely shredded (about 4 c.) '/: c. chopped mushrooms 1 medium onion 1/8 tsp. pepper 1 c. cooked brown rice '12 c. oatmeal 11/2 c. finely chopped walnuts '4 tsp. salt 1 clove garlic. minced Combine all ingredients and mix well. Pack into a greased and waxed -paper -lined loaf pan. Bake at 350 degrees for about 1'/: hours or until firm. Let stand 10 minutes and turn out on warm platter. Serve with Mushroom Sauce - 1/3 c. Nutter 3 tbsp. flour '/: tsp. salt 2 c. milk '/2 Ib. sliced mushrooms (about 2 c.) dash of cayonne Melt butter. Add mushrooms; cook and stir about 5 minutes until golden. Stir in dry ingredients and then milk gradually. Cook and stir until thickened. (Or use mushroom soup and canned mushrooms.) —Betty Jean White. St. Mathew's A.C.W. Kingarf. Ont. the three cheeses together until perfectly smooth. Add Worcestershire and Tabasco sauce and crushed garlic, mix well and chill thoroughly. Sprinkle a long sheet of heavy wax paper with the chili powder and paprika mixed. Turn chilled cheese mixture out on them and form into a 1 inch roll under your palms. Cut into inch pieces and roll these into balls, coating them all over with the spices as you shape them. Arrange not touching on flat serving plate and chill. Serve with fancy crackers. —Ripley Junior Farmers CHERRY CHEESE BROWNIES Preheat oven to 325 degrees. Grease 8 or 9 inch pan. Blend or sift together: V. cup Monarch Cake and Pastry flour '/2 cup cocoa '/s tsp. salt 1 cup white sugar Add: '/: cup shortening 2 eggs 3 tbsp. water 1 tsp. vanilla Beat for 2 minutes at medium speed of electric mixer or 300 strokes by hand. Stir in '/: cup chopped nuts. Turn into prepared pan. Bake in pre -heated oven for 25-30 minutes. While warm cut into 24 bars. Prepare brownie batter as in basic recipe and spread 2/3 in prepared pan. Beat together until light and fluffy: 1-4 oz. pkg. cream cheese 1 egg Gradually blend in a mixture of: ' cup white sugar 2 tbsp. Monarch cake flour Stir in: '/2 cup maraschino cherries. drained. Pour over brownie base and gently spoon remaining batter on top. completely covering cheese mixture. Bake in pre- heated oven 325 deg. for 30-35 min. or until brownies pull away from pan. Makes 24 bars. —Grace Pepper (Kippen W.1.) COLD CHEESE BALLS '/: Ib. mild cheddar cheese '/: Ib. processed cheese 1-3 oz. pkg. white cream cheese 1 tbsp. Worcestershire sauce 1 small clove garlic crushed to a pulp 11/2 tsp. chili powder 11/2 tsp. paprika '/. tsp. Tabasco sauce Grate cheddar cheese, shred processed cheese and crush garlic to a pulp. Cream We're looking for good barbecue recipes good summer recipes for refreshing drinks and good ways of making salads. Would you send your favourite recipe to Rural Voice Box 10, Blyth, Ontario. Deadline July 11.