Two Cheese Quiche

1 pie crust

 2 cups of shredded cheese (fontina/mozzarella, or cheddar/havarti)

 3 T sautéed onions or spinach.

 4 eggs

 ½ cup milk

 ½ c cream

 3 T flour

  Heat oven to 375.  Sprinkle cheeses and onions in crust.  Mix the wet ingredients with a whisk.  Mix in flour.

 Pour egg mixture over cheeses.  Bake for 50 minutes, til golden and set.  Let sit five minutes and then cut.  


 Notes:  since my crust was small i had some mixture leftover. 

I used red onions for this quiche. 

Cut and lift/separate from baking pan before refrigerating.

Thai Spaghetti

Thai Spaghetti


1 pkg (16 oz) spaghetti, broken in thirds, cooked with salt and drained well
2 lbs shrimp or other meat (above is with beef)
4 roma tomatoes, deseeded and chopped
1  bunch green onions, chopped
2 cups cilantro,  chopped
¼ cup  toasted sesame seeds
¼ cup peanut or sesame oil
2 tsp red pepper flakes (to taste)
1/3 cup honey
2 tbsp light or low sodium soy sauce (to taste)
½ – 1 tsp kosher salt
Extra chopped cilantro and toasted sesame seeds for garnish

 In microwaveable bowl, mix oil, red pepper and garlic. Microwave oil until hot. Add honey, soy sauce and salt to oil and mix well.

Mix spaghetti and remaining ingredients (except garnish) in bowl, and pour oil mixture over them. Toss until mixed evenly. Cover and refrigerate overnight. Toss pasta 1-2 times w/in 24 hrs.  Toss before serving and garnish with extra cilantro and toasted sesame seeds.

This is excellent for potlucks or picnics as it is delicious served cold.

Turkey Breast Baked in Chicken Stand

9-lb turkey breast, thawed
butter, salt and pepper (or your favorite herbs and spices)
chicken stand

Preheat oven to 350.  Rub the butter on the breast, and sprinkle with S&P.  Insert the chicken stand  into the breast and place in a shallow pan that is a few inches wider than the breast.  

Place the pan on the lower rack of the oven.  Roast til golden brown and then cover with foil.  (Remove some of the drippings for the gravy.)  Bake for 3 1/2 hours. (total). 

Serve with gravy or cranberry chutney.   (see the Cranberry  Apple Pie for chutney recipe)

EZ crockpot roast beef

3-4 pound  shoulder roast
garlic, minced
onion powder

Sprinkle roast with salt.  Heat oil and brown roast. Add garlic and onion powder towards end of browning stage.  Place in crockpot for 3-4 hours on high.  Cut roast in quarters.  Will take longer if roast is large.  Use drippings for gravy. 

Gravy:  4 T of butter, 4 T of flour.  Melt butter in pan and add in flour, stirring well.  When flour is lightly browned, add a cup of roast drippings and 2 cups of hot water, stirring continuously.  Bring to a boil, thicken,  and simmer for ten minutes.



8 cups masa harina
4 level t salt
2 t onion powder
 4 T chili ancho puree (cook peppers and puree in blender)
2 c oil

1 c hot chicken broth (no salt)

Hot water


2 pkgs of husks — washed, soaked, and prepared. 
4 lbs meat, salted, cooked, and shredded
1 pkg (six) of dried ancho peppers, cooked and pureed (or chili powder); save juice
4 t chopped  garlic
4 t cumin
4 t salt
Add  oil to pan and cook the meat with spices.  Add pepper juice and water as needed. 
 Make masa balls into oval shapes.  Place  on corn husk; cover with wax paper and squeeze in tortilla press.
After filling, stack in lined (with husks).   First, place a heavy object in the middle to stand them.  Cover with a dishtowel and pour hot water over them (level about 1/2 the height of the tamales).  Bring to a boil.  Cook on medium -low heat for 45 minutes.  
Makes 6 doz.   

OTHER FILLING:  chicken with mexicorn and sauteed red bell peppers. 

or this variation: makes four dozen.


6 cups of masa harina

2 level t of salt

1 t onion powder

1 c safflower oil  

2 cups hot chicken broth (low salt)

4 cups hot water



Optional Filling:  Shredded beef ( roast or stew),   cilantro and sauteed onions.  jalapeno slices, optional.