Two Quiche Options

HASHED BROWN QUICHE

INGREDIENTS 

3 cups shredded hash brown potatoes (consider browning first)
1/3 cup butter, melted
seasoned salt to taste
1 cup diced cooked ham
1/4 cup chopped onion
1 cup shredded Cheddar cheese
4 eggs
1/2 cup milk
salt and pepper to taste

DIRECTIONS

1. Preheat oven to 425 degrees F (220 degrees C).
2. Press hash browns onto the bottom and sides of a 9 inch pie dish.
3. Drizzle with melted butter, and sprinkle with seasoning salt. Bake in preheated oven for 20 minutes, or until beginning to brown.
4. In a small bowl, combine ham, onion and shredded cheese. In a separate bowl, whisk together eggs, milk, salt, pepper, and a little seasoned salt.
5. When crust is ready, spread ham mixture on the bottom, then cover with egg mixture.
6. Reduce oven temperature to 350 degrees F (175 degrees C.) Bake in preheated oven for 20 to 25 minutes, or until filling is puffed and golden brown.

SPINACH QUICHE

INGREDIENTS

* 1 (9 inch) unbaked pie crust
* 1 (10 ounce) package frozen chopped spinach
* 4 eggs
* 1 cup plain yogurt (or sour cream)
* 1 tablespoon all-purpose flour
* 1/4 teaspoon black pepper
* 4 1/2 ounces fresh mushrooms, thinly sliced
* 4 ounces shredded Cheddar cheese
* 1/4 cup chopped green onions

DIRECTIONS

1. Preheat oven to 425 degrees F (220 degrees C). Prick the pie
crust all over with fork and bake for 5 minutes.
2. Place the frozen spinach in microwave safe bowl and cook until
thawed. Drain as much of the liquid as you can and then use paper
towels to get the spinach as dry as possible.
3. Beat together the eggs, yogurt or sour cream, flour, and pepper
until well mixed. Stir in the spinach. Layer the sliced mushrooms,
cheese, and chopped scallions in that order on the bottom of the pie
crust. Top with the spinach mixture.
4. Bake in preheated oven for 15 minutes and then decrease
temperature to 350 degrees F (175 degrees C) and bake for 30
additional minutes. Let cool before serving.

Campagnuolo Pizzeria Night

Bonnie: I like to get the water warm, then pour in into the bowl with the yeast and stir with a knife before adding the sugar. I think it dissolves better rather than pouring yeast into the water

Peppermint Stick Crisps Cookies

This recipe was in Better Homes magazine in 1952

Cream together

½ cup Butter Crisco

1 cup sugar

2 eggs

1 tsp vanilla

Sift together

2 cups flour

1 tsp baking powder

½ tsp soda

½ tsp salt

½ tsp fresh grated nutmeg

Make Cookies

Add dry ingredients alternately to creamed mix with 2 Tbsp milk

Chill dough to avoid a mess, then

Drop by very small teaspoonfuls onto parchment cookie sheet

Flatten with a glass dipped in powdered sugar.

Sprinkle with coarsely crushed candy canes

Bake 8 minutes at 350. Don’t over bake. Remove from pan immediately.

If you have parchment paper for the cookie sheets it is helpful. 

Stuffed Shells

Tip: For a change of pace, add fresh chopped spinach, prosciutto ham, fresh chopped mint, and some pine nuts to the cheese mixture. My grandmother always included fresh mint; it adds an unexpected and worthwhile lift.

Time Saving Tip: Double the recipe and freeze the extra shells for dinner at a later date. These shells will keep well in the freezer, and you do not have to defrost, just add an extra 10 to 15 minutes to baking time.


Servings: 6
Preparation Time: 20 minutes
Baking Time: 30 minutes

RECIPE INGREDIENTS:

One half of a 12-ounce box of jumbo pasta shells (about 18 shells)
1 teaspoon salt

1 (15-ounce) container ricotta cheese
2 large eggs
1 cup grated parmesan cheese
2 cups grated mozzarella cheese
2 tablespoon chopped fresh parsley or mint (or 2 teaspoons dried)
1 (26-ounce) jar Italian pasta sauce

1. Preheat oven to 350 degrees. 
2. Bring a large pot of water to boil over high heat. Add 1 teaspoon of salt and the pasta shells to the water. Boil the pasta shells until they are tender, but still a little firm (al dente), about 10 minutes. When pasta is done, drain the shells, run under cold water to stop the cooking process and set aside.
3. In a large bowl stir together: the ricotta cheese, eggs, Parmesan cheese, mozzarella cheese, and parsley or mint. 
4. Pour about 1 cup of pasta sauce into a 9x12 casserole dish. 
5. Spoon about 3 tablespoons of the ricotta filling into each cooked pasta shell. Place the filled shells, side by side, (three lengthwise rows of 6 shells per row), into the casserole dish. At this point, the dish can be made and refrigerated for up to 24 hours.
6. Spoon the remaining pasta sauce on top of the shells and bake uncovered until bubbly, about 30 minutes. 
7. If using refrigerated shells, allow 40 minutes baking time