Quiche

Hi Everyone!

I hope you all had a wonderful Christmas!

I had lots of ham left and have been trying to think of ways to use it up.

Last night I made a quiche using a recipe that a friend gave me.

It is delicious and you can add whatever you would like to it to make a tasty dish!

Quiche

1 - 9" pie shell baked for 7 mins. at 450 degrees

2 tbs. butter

2 tbs. flour

1/8 tsp. nutmeg

1 1/2 cups milk

4 oz. (1 cup) swiss cheese

3 beaten eggs

1 cup chopped ham, spinach, mushroom & crumbled bacon - whatever sounds good

Melt butter. Add flour & nutmeg & stir into a paste.

Add milk all at once. Cook until thick.

Add cheese, eggs and ham or your chosen ingredients.

Pour into pie shell.

Bake at 375 degrees for 25/30 mins. Cool 10 mins.

Yum! Delicious!

There wasn't even a piece left for my lunch today! :-)

Enjoy!

Wishing everyone a very Happy & Healthy New Year!

Jean

Parmesan Sage Pork Chops

Don't these look delicious?! I made these for dinner tonight and they tasted so yummy! The recipe is by Martha Barnes on www.allrecipes.com.

Ingredients:
1/4 c. flour
1/2 t. salt
dash pepper
1 1/2 c. soft bread crumbs
1 c. grated Parmesan cheese
1 T. rubbed sage
1 t. grated lemon peel
2 eggs, lightly beaten
4 bone-in pork loin chops
2 T. olive or vegetable oil
2 T. butter or margarine

Directions:

In a shallow dish, combine the flour, salt and pepper. In another shallow dish, combine the bread crumbs, Parmesan cheese, sage and lemon peel. Place egg in shallow bowl. Coat pork chops with flour mixture, dip in egg, then coat with bread crumb mixture. Let stand for 5 mins.

In a skillet, brown chops in oil and butter for 2 mins. on each side. Transfer to a greased 11" x 17" x 2" baking dish. Bake, uncovered, at 425 degrees F for 10-15 mins. or until juices run clear and a meat thermometer reads 160 degrees F.

Note: I did not have sage, so I skipped that and I was out of lemon peel, so I added lemon pepper. Lemon pepper is one of my favorites. I also used boneless pork chops and made fresh bread crumbs.

Until next time,

Happy Sewing,

Jean

Cheddar Potatoes Au Gratin with Ham

You might be asking yourself why i would be posting a recipe in a quilting blog. Well, the answer is simple. Quilters also love to eat! :-)

I made this recipe tonight and it was a big hit. I must say I loved it and I am a very finicky eater!
I wish I had remembered to take a picture of it fresh out of the oven, however I only thought of it when I was eating it.
The recipe came from southern foods about. com. You can check out a picture here and more wonderful recipes.

A perfect dish for a chilly Fall evening.

This recipe was by Diana Rattray About.com guide

Cheddar Potatoes au Gratin with Ham

4 cups diced potatoes
salt
6 tablespoons butter, divided
2 cloves garlic, halved
1/4 cup finely chopped onion
1/3 cup flour
2 cups milk
2 cups diced cooked ham
8 ounces shredded sharp Cheddar cheese (about 2 cups), divided
1 tablespoon chopped fresh parsley
1 cup soft fresh bread crumbs

Preparation:
Heat oven to 350 degrees. Lightly grease a 2-quart baking dish or spray with nonstick cooking spray.

In a medium saucepan, cover the potatoes with water and add about 1 teaspoon salt. Bring to a boil. Cover and boil gently for about 10 minutes, or until just fork tender. Drain.

In a large saucepan or skillet over medium-low heat, melt 4 tablespoons of butter. Add the garlic and cook for about 1 minute. Remove the garlic and discard. Add onion and cook, stirring, just until onion is softened. Add the flour and cook, stirring, until well blended and bubbly. Add the milk and cook, stirring, until thickened. Add the ham and 6 ounces of the cheese (about 1 1/2 cups). Cook, stirring, until cheese is melted. Stir in the parsley. Gently stir in the potatoes until well coated with the cheese mixture. Turn into a 2-quart baking dish and sprinkle with the reserved 2 ounces of shredded cheese.

Melt the remaining 2 tablespoons of butter and toss with the bread crumbs. Sprinkle evenly over the casserole. Bake for 25 to 30 minutes or until browned and bubbly.

Serves 4 to 6.

I made a few changes as I made due with what I had on hand. I used garlic and onion salt in place of the real thing. Those of you that really know me, know that I would not have a fresh onion around. :-) I also used 2% shredded cheddar cheese and margarine in place of butter. I also made my own bread crumbs.

I served it with fresh broccoli and rolls. Delicious!

Back to quilting!

Happy Sewing,
Jean