Foods Recipes

crust: 2 cups flour

1/4 pound butter or margarine

1/2 cup club soda or Schweppes

salt filling: 3 large onions -- very thinly sliced

2 tablespoons butter or margarine

1/2 pound grated Swiss or Gouda cheese

1 tablespoon flour

3 eggs

1 cup heavy cream

salt -- pepper, and nutmeg

NOTE 1: All ingredients should be very cold.

DOUGH: Cut butter into flour and salt until it resembles very coarse meal. Stir in soda. Knead just to combine. Wrap in film and refrigerate 1 hour.

On a floured board roll out dough, fold in 3's, as if you were folding a letter. Chill 1 hour.

FILLING: Cook onions in butter until translucent. Let cool. Stir flour into cheese. Blend eggs, cream and seasonings.

Roll out dough and place in a quiche pan. Spread onions in the bottom. Spread cheese mixture and pour cream and eggs on top.

Bake in pre-heated 350 oven for 20 minutes. Turn down heat to 300 and bake another 35 minutes.

6 ea Medium onions

4 ea Medium apples

8 ea Slices bacon

1/2 c Soft bread crumbs

3/4 c Hot stock or water

Peel and cut the onions in 1/8 inch slices. Peel, core, and cut the apples into similar slices. Saute bacon and remove from the pan and mince. Take out two tablespoons of the bacon fat and toss the bread crumbs in the remainder. Grease a baking dish. Arrange the onions, apples, and bacon in alternate layers. Pour over hot stock or water. Cover the top with the bread crumbs. Cover the dish and bake it for 30 minutes at 375 degrees. Uncover and bake it about 15 minutes

longer. From Apple Recipes by the Connecticut Apple Marketing Board and the Connecticut Department of Agriculture -----

2 tb Vegetable oil

1 lb Pork tenderloin

2 tb Soy sauce

2 md Carrots; sliced

1 Green bell pepper; diced

1/2 c Cashews - roasted unsalted

2 tb Brown sugar

1 tb Cornstarch

3 tb Water

Salt to taste Preparation time = 20 minutes 1. Heat vegetable oil in wok or heavy skillet over high heat. Cut pork

tenderloin into 1/2-inch strips and add to wok. Stir fry for 3 to 4 minutes, or until lightly browned. 2. Add soy sauce; stir fry 1 minutes. Reduce heat to medium and add

carrots. Cover and cook 3 minutes. 3. Add green peppers and cashews; stir fry 3 to 4 minutes. Sprinkle with

brown sugar and stir until dissolved, about 1 minute. 4. Dissolve cornstarch in water. Add to wok. Stir and cook until sauce

thickens and clears. Season with salt to taste. Serve immediately with rice.

1 ts Oil

2 Chicken breasts

pn Chili powder pn Cumin pn Oregano pn Salt pn Pepper 1 ts Garlic; minced

1/4 Red onion

1/2 Sweet pepper

dr Tabasco sauce 2 ts Lemon juice

2 Flour tortillas

Sour cream Salsa ---------------------------------GUACAMOLE--------------------------------- 1 Avocado

1 tb Lemon juice

1 ts Garlic; minced

ds Worcestershire sauce pn Cayenne Although this is a one-serving recipe, quantities can be increased. Do not multiply spice quantities - use your taste to get the desired flavours. Chicken breasts should be skinned and de-boned and cut into strips. The pinches of spices should be generous although taste is the guage. Guacamole :- Mash all ingredients together. Make ahead or make and let stand while preparing fajitas. 1. Heat oil in skillet over medium heat. Add chicken to skillet and

sprinkle seasonings. Stir fry for 4 minutes until cooked and slightly golden brown. Set aside and keep warm. Save 1/2 the chicken for later in the week. 2. Slice the vegetables and add to the skillet with the garlic. Stir fry 3

minutes until tender. 3. Return half the chicken to the skillet. Combine a drop of tabasco and

lemon juice and drizzle over the chicken. Heat through. 4. Microwave tortillas on high for 1 minute. Spoon fajita mixture onto

tortilla, roll up and serve garnished with sour cream, salsa and guacamole.

1 large Chicken -- cut in quarters or

2 cups -water 1 Onion -- thinly

sliced 1 Stalk celery -- cut into 1" 1 teaspoon Salt 1/8 teaspoon Crushed dried red

pepper 2 Tomatoes 1 Green pepper -- sliced 1 tablespoon Lemon juice 1 tablespoon Tomato paste 1/2 teaspoon Chili powder 10 ounces Package frozen okra -- if they like it or y Nigerian) 2 cups Cooked rice In a large pot or Dutch oven place chicken, water, onion, celer, salt and crushed pepper. Cover and cook over miderately high heat until comes to a boil, reduce heat to moderately low and simmer 30 minutes. While chicken is cooking, place tomatoes in a pan of boiling water for 1/2 min. Spoon tomaotes out of the water and remove skin. Cut into eighths. Add tomatoes, green pepper, lemon juice, tomato paste, and chili powder to chicken. Continue cooking for 10 minutes. Add okra to pot, cover and cook another 15 minutes. Stirring once or twice. Spoon rice into soup bowls and top with chicken mixture. When making cassaroles, I do not put the rice in with everything else if I am going to be freezing or storing. White rice can be frozen in the cassarole but I find that if I use brown rice, it gives everything a distinctly grainy flavor that I find disagreeable. So I will put the rice in a plastic ziploc bag and freeze it with the cassarole. Then I will heat it separately. Posted on Prodigy; 12/93; formatted by Elaine Radis; P* ID BGMB90B; GEnie, E.RADIS