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.

Happy New Year 2009

Owasco Lake - New Year's Day 2009

Terry was going through a couple of Father's old recipes and came across this one. Evidently this may have come from Aunt Lil's kitchen. Might just be what Paula Dean would suggest for these single digit days.


Barbecue Beef - (Lill Jr.)

Qty.
1 medium onion
1 clove garlic
4 tsp olive (Crisco, Wesson)
1 stalk celery
3/4 cup chili sauce
3/4cup catsup
1/2cup water
2 tsp Worcestershire sauce
2 tsp vinegar
1 tsp prepared mustard
1 tsp brown sugar
1 tsp lemon juice
2 tsp salt
1/2 tsp pepper

Chop onion, celery, garlic – fry until brown.

Add other ingredients and cook slowly 30 minutes – brown chuck roast and add water – cook slowly until done. Slice very thin and add to sauce and cook another 25 minutes.

Could use stew beef or any cut.

Artichoke Dip

Lake effect has buried the yard in 5 inches of snow. Cocktail hour demands a warm-me-up. Joan brought this old favorite out of the oven.

Let it snow.



2 (12 oz.) cans artichoke hearts

1 c. Parmesan cheese

1 c. mayonnaise

Dash of salt, pepper, paprika & garlic powder


Drain artichokes well. Cut into bite-size pieces. Mix with mayonnaise and cheese. Dash of salt, pepper, paprika and garlic powder. Place in pie plate or quiche dish. Bake at 350º for 20 minutes. Serve hot with crackers or cocktail bread.

Pork Chops with Apples and Stuffing

Joan's birthday but we begged her to cook. She obliged by serving this savory pork combination. The sweet apples made this meal disappear quickly.

Preparation: 10 min. Total: 50 min. Makes 6 servings.



1 pkg. (6 oz.) Stove Top Stuffing Mix for Chicken

1 can (21 oz.) apple pie filling

6 boneless pork loin chops (1 1/2 Ib.), 3/4 inch thick



HEAT oven to 375°F. Prepare stuffing as directed on package.

SPREAD pie filling on to bottom of 13x9-inch baking dish sprayed with cooking spray; top with chops and stuffing. Cover with foil.

BAKE 30 min.; uncover. Bake an additional 10 min. or until chops are cooked through (160°F).

Tuscan Chicken Simmer

What to have for dinner? Then in our mailbox an email from Kraftfoods.com. This simple, quick meal was just what was needed for this wintery day. Served it over linguini.



Prep Time: 5 min. Total Time: 25 min. Makes: 4 servings


4 small boneless skinless chicken breast halves (1 lb.)
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
1/4 cup water
1/4 cup pesto
2 cups grape or cherry tomatoes
1 cup KRAFT Finely Shredded Italian* Five Cheese Blend

HEAT large nonstick skillet sprayed with cooking spray on medium-high heat. Add chicken; cover skillet with lid. Cook 5 to 7 min. on each side or until chicken is cooked through (165ºF). Remove chicken from skillet; keep warm.

REDUCE heat to medium. Add cream cheese, water, pesto and tomatoes to skillet. Cook, uncovered, 2 min. or until heated through, stirring occasionally.

RETURN chicken to skillet. Cook and stir 1 min. or until chicken is coated and heated through. Sprinkle with shredded cheese.

Serving Suggestion: Spoon over hot cooked ravioli or fettuccine.