Ingredients:

• 1 9-inch Pie Crust
• 1 cup- Shredded Swiss or Cheddar cheese
• 6 slices- Bacon cooked and crumbled
• 1 cup- Ham, minced
• 2 Green Onions, chopped
• ½ Green Pepper, chopped
• 5 Eggs, slightly beaten
• 1 cup- Half and Half or Milk
• 1/8 teaspoon- grated Lemon Peel
• ½ teaspoon- Salt
• ½ teaspoon- dry Mustard

Directions:

Mix the following ingredients in a bowl: cheese, bacon, ham, green onions and green pepper.  Place in the bottom on the unbaked pie crust. In medium bowl combine eggs, half and half, lemon peel, salt, and dry mustard. Pour evenly over cheese mixture. Bake at 325 degrees for 45 minutes or until set. Remove from heat and let stand about 10 minutes before serving.

Optional: For a nice cheesy crust, pull quiche out of oven and sprinkle with cheese.  Put back in over and broil until cheese is melted.

Total time: 45 min

Serves 4-6

1 10-oz can green or red enchilada sauce

¼ cup heavy cream

4 8-inch flour tortillas

2 cups (8 oz) grated Monterey Jack, plus ¼ cup for the top

1 3 ½ -4 lb. rotisserie chicken, shredded

½ small onion, finely chopped

1 zucchini, quartered lengthwise and thinly sliced

1 c salsa

1 avocado, diced

1 c fresh cilantro leaves

Heat oven to 400 degrees.  In small bowl, combine the enchilada sauce and cream.  Spoon ¼ cup of the sauce mixture into the bottom of a shallow 2-quart casserole or 9 inch spring-form pan.  Top with 1 tortilla and a third each of the cheese, chicken, onion, and zucchini.  Repeat twice to form a total of 3 layers.  Top with the remaining tortilla, sauce mixture, and cheese. Cover loosely with foil and bake for 20 minutes.  Uncover and bake 10 minutes more.  Slice into wedges and serve with the salsa, avocado and cilantro.

* For a vegetarian version, replace the chicken with 2 cups fresh corn or frozen corn that has been thawed and patted dry.

2 quarts fresh strawberries, washed and hulled;

One quart halved (4 cups); remaining quart sliced lengthwise into 4 or 5 slices (4 cups)

1 cup sugar

1 T. powdered pectin for lower sugar recipes (such as SureJell)

Pinch of salt

3 T. cornstarch

Pinch of ground cinnamon

2 T. juice from one lemon

¼ tsp. vanilla extract

1 prebaked 9-inch pie shell

1. Puree 1 pint (2 cups) halved berries in blender or food processor workbowl fitted with steel blade, scraping down sides as necessary, until smooth. (You should have 1 ¼ cups; spoon off any extra).
2. Bring puree, sugar, pectin, and a pinch of salt to boil, stirring occasionally, in medium saucepan over medium heat. Increase heat to medium-high; boil hard until sugar and pectin are dissolved, about 1 minute.  Off heat, skim foam from surface with large spoon.
3. Meanwhile, mix cornstarch and ¼ cup cold water in a small bowl until absolutely smooth. Off heat, add cornstarch slurry to strawberry mixture, then return to boil, stirring constantly, over medium heat. Reduce heat to medium-low and, continuing to stir constantly, simmer until mixture becomes thick and clear, about 3 minutes.
4. Off heat, stir in cinnamon, lemon juice, and vanilla. Transfer glaze, reserving ¼ cup for topping, into large bowl; cool to room temperature, at least 15 minutes.
5. Using a rubber spatula, fold sliced strawberries into large bowl of glaze, turning several times to coat thoroughly. Turn glazed berries into pie shell; spread evenly and smooth surface with rubber spatula.
6. Place remaining berry halves in concentric circles, flat side down and pointed ends toward center, starting at center and working toward outer edge. Stir 2 T. water into reserved ¼ cup glaze to thin; brush over berry halves to finish pie.
7. Refrigerate until very cold, at least 2 hours and up to 6. Serve.

Combine:

1/3 cup flour

1 ½ lbs. rhubarb, trimmed and cut into ½ inch pieces (4 cups)

1 ¼ cups sugar

juice of ½ lemon

Let stand while you prepare pie crust for a 9.5 inch deep dish pie pan.

Add to rhubarb mixture and gently mix, being careful to not break berries:

2 cups raspberries

Gently put into pie shell and dot with:

1-2 T. butter

Cover with crust or make a lattice top.

Glaze top with:

1 large egg, lightly beaten

2 T. heavy cream

Sprinkle with sugar

Bake for 1 hour 15 minutes to 1 hour 30 minutes. Pastry should be golden brown and juices in center should be bubbling.

Transfer to wire rack to cool.

(It may bubble over so you might want to bake it on a baking sheet.)

½ Cup Sugar or Honey

3 Eggs

2 Cups Milk

1 Tsp Vanilla

3 TBSP Melted Butter

Combine all ingredients in a blender.

Blend until smooth.

Add ½ Cup Quick Mix **

Blend 30 or more seconds.

Pour into buttered pan.

Bake for 25 to 30 minutes at 350°F, or until golden brown.

Serve warm

Quick Mix Recipe

8 ½ Cup All Purpose Flour

1 TBSP Baking Powder

1 TBSP Salt

2 Tsp. Cream of Tartar

1 Tsp Baking Soda

1 ½ Cup Non Fat Dry Milk – Instant

2 ¼ Cup Vegetable Shortening

In large bowl, sift dry ingredients together.  Cut in shortening with pastry blender until evenly distributed.  Store in an airtight container in a cool & dry place.  Use within 10-12 weeks

IF YOU DON’T HAVE QUICK MIX

1/3 Cup Flour

¼ Tsp. Salt

¼ Tsp. Baking Powder

1/8 Tsp Baking Soda

2 TBSP. Non Fat Dry Milk – Instant

3 TBSP Shortening

2 TBSP Cream of Tarter

Follow the same mixing directions for the Quick Mix recipe listed above.