Crustless Swiss Broccoli Quiche

Beaver Dam
Skaneateles Conservation Area


Using leftover chicken from yesterday’s roaster Joan made soup. She prepared this breezy dish to complete our simple dinner.


4 eggs
3 T. all-purpose flour
1/2 t. dried oregano
1/8 t. pepper
1-1/2 c. milk
2 c. shredded Swiss cheese
1/4 c. green onion, sliced
10-oz. pkg. frozen chopped broccoli, partially thawed
1/4 c. olives with pimentos, sliced

Blend first 5 ingredients together; gradually stir in the remaining ingredients. Pour into an ungreased 9" pie plate; bake at 350 degrees for 45 to 50 minutes. Serve with buttery toast.

Makes 8 servings.

Caponata

Owasco Lake - Ice Fishing

Caponata
(Sicilian Eggplant Relish)


Heather was visiting during her mid-winter break. Before the belated party for the birthday boy, Joan prepared this treat for cocktail hour.

This rich, savory relish will keep for weeks in your refrigerator, if there's any left over! But, believe me, there won't be.


2 medium eggplants, sliced and then diced
1/2 c. olive oil
2 large onions, sliced
1 c. celery
16 oz. can tomatoes, strained and chopped
2 T. sugar
4 T. vinegar
salt and pepper to taste
1/4 c. green (salad) olives, chopped
capers to taste


Slice eggplant and squeeze dry with paper towels. Dice into one-inch cubes. Brown in hot oil 10 minutes, until soft and brown. During last 3 minutes of browning, add onions. Then add tomatoes and celery and simmer for 15 minutes. Add vinegar, sugar, salt and pepper, olives and capers. Simmer 20 minutes longer over low heat. Tastes best when served at room temperature on crackers or crusty Italian bread.

Chicken Divan or Chicken Florentine

The outside temperature has not risen over a baker’s dozen for two days. So Joan took out one of her favorite Paula Dean chicken casserole recipes. In the past Joan used broccoli to make this dish divan; today she added spinach making it Florentine.

Two 10-ounce packages frozen chopped broccoli (if making divan)

Two 10-ounce packages frozen chopped spinach (if making Florentine)

6 chicken breast halves (about 4 pounds), cooked, boned, and shredded

Two 10 3/4 ounce cans condensed cream of mushroom soup

1 cup mayonnaise

1 cup sour cream

1 cup grated sharp Cheddar cheese

1 tablespoon fresh lemon juice

1 teaspoon curry powder

Salt and pepper

1/2 cup dry white wine

1/2 cup freshly grated Parmesan cheese

1/2 cup soft bread crumbs

2 tablespoons butter

Directions:

1. Remove the outer wrappers from the boxes broccoli or spinach. Open one end of each box. Microwave on full power for 2 minutes, until thawed. Drain the broccoli or spinach and put into a large bowl. Add the shredded chicken.

2. In a medium bowl, combine the soup, mayonnaise, sour cream, Cheddar cheese, lemon juice, curry powder, salt and pepper to taste, and wine. Whisk together to make a sauce. Pour the sauce over the broccoli or spinach and chicken. Mix well with a spatula.

3. Place the mixture into an 11-by-7-inch casserole dish or two 9-inch square disposable aluminum foil pans that have been sprayed with vegetable oil cooking spray. Pat down evenly and smooth with a spatula Combine the Parmesan cheese and bread crumbs and sprinkle over the top. Dot with the butter.

4. Wrap the uncooked casserole (s) securely with plastic wrap, then with aluminum foil. Place each pan into a plastic freezer bag and seal. Freeze. Prepare a label with these instructions: Allow casserole to thaw 24 hours in the refrigerator. When ready to bake, remove the plastic wrap and foil. Bake, uncovered, at 350°F for about 40 minutes, until bubbly.

5. If serving immediately, bake, uncovered, in a 350°F oven for about 30 minutes, until bubbly.

Serves 6 to 8.