Hash Brown Quiche

Heat oven to 425F

3 C. frozen hashbrowns, thawed and moisture removed by patting between sheets of paper towels
3 T. melted butter
1 C. dices or you can use shaved deli ham
1 C. shredded cheddar
1 C. shredded Jack
2 eggs
1/2 C. milk
1/4 tsp. salt

Press the potatoes evenly in the bottom and up the sides of a butter 9.5 in pie pan
Bake at 425F for 20-25 minutes
Remove from the oven and reduce the heat to 350F
Toss the ham and cheese together and pour into the potato shell
Beat the eggs, salt and milk until well incorperated and pour over the ham and cheeses.
Bake @ 350F for 30 minutes or until a clean knife inserted in the center come out clean.
Allow to stand for 10 minutes before serving.

This is the recipe directly from the old church cookbook that Cindy shared with me. Thank you! Cindy. She frequently makes this for breakfast when we are at their house. Cindy is a great cook and she is always finding ways to cut the fat and sugar to make things healthier. It is her training.

I can think of some options that might be good as well:

• Add 1/8 C. of finely onion in what ever type you like and 1/8 C. or red or green Bell pepper. This would give it a Potatoes O'Brian twist
• Switch out the milk for 1/2 & 1/2 if you aren't worried about the fat or calorie count
• If you like cheddar, add a 1/4 C. as a dusting over the top of the quiche.

You know me I am always trying things to see what at would add or detracked from what ever I am cooking.

Peppered Corn Salad

1 (16 oz) pkg. frozen corn
2 med. tomatoes, chopped and seeded
4 green onions, chopped
1/2 C. green pepper, chopped
2 T. Canola oil
1 T. white wine vinegar
2 tsp. parsley, minced
1/2 tsp. salt
1/2 tsp. lemon juice
1/2 tsp. sugar
1/4 tsp. dried sweet basil
1/8 tsp. crushed red pepper (optional)

Prepare corn according to package directions; drain and set aside.
In a large bowl combine the tomatoes, onions, and green pepper: stir in corn.
In a small bowl, combine the remaining ingredients: pour over salad and toss to coat.
Chill until serving.
Prep time 20 minutes
Servings 1

My sister-in-law made this for Mom's 84th birthday dinner and it was a smash it.

Thank you, Gwen Capps

Frosted Rhubarb Cookies

A camping friend shared these with the group of this past Memorial Day at our annual camp out. They were served unfrosted and to tell you the truth, that is the way I prefer them. I did take the liberty of adding 1 tsp. of vanilla and as always, the vanilla kind of takes it to the limit for me. Oh, I will give the direction here for the shortening version and the butter version. Den is allergic to any kind of bean and of course, peanuts. Shortening is a soy product so I have to convert to butter. I bet Sandy Copeland could convert it yet again for those that can't handle gluten and so must use something else for the flour.

Frosted Rhubarb Cookies (recipe received from Julie McGovern)

1 C. shortening OR (1 C. (2 sticks) butter, softened)
1 1/2 C. packed brown sugar
2 eggs
3 C. all purpose flour OR (4 C all purpose flour (1/3 more flour when using butter))
1 tsp. baking soda
1/2 tsp. salt
1 1/2 C. diced fresh or frozen rhubarb (if using frozen-measure while still frozen. Thaw in colander, but do not press liquid out)
3/4 C. flaked coconut
3/4 C. chopped walnuts or pecans
1 tsp. pure vanilla extract

In large bowl, cream the shortening or butter with brown sugar and eggs. Combine flour, soda and salt (I put these in a large bowl and then use my whisk to blend. it is kind of like using a sifter.) Gradually add the flour mixture to the creamed mixture. Add the rhubarb, coconut and lastly the nut meats and blend well.
Drop by tablespoons full about 2 inches apart on a parchment paper covered baking sheet.
Bake 350F for 10-14 minutes.

Remove to a wire rack to cook.

Frosting:
3 oz. cream cheese, softened
1 tbsp. butter softened
1 1/2 C. Powdered sugar
3 tsp. vanilla
pinch of salt.


The rhubarb isn't over powering and neither is the coconut. Give it a try! One more RHUBARB thing.

God Bless and hugs,

Linda

Cheesy Chicken Chowder (from Taste Of Home mag.)

Cheesy Chicken Chowder

3 C. chicken broth
2 C. potatoes, scrubbed and diced
1 C. carrots, pared and diced
1/2 C. onion, diced
1/4 tsp. pepper
1 tsp. salt (the recipe calls for 1.5 tsp. but that is a bit to salty for my taste)
1/4 C. butter
1/3 C. flour
2 C. milk
2 C. chicken, cooked and diced (I personally like to use a roasted chicken for this type of thing)

In at least a 4 qrt. stock pot bring the broth to a boil. Reduce the heat; add the veggies, salt, & pepper. Simmer covered for 15 minutes or until the veggies are fork tender.

In a large sauce pan, melt the butter, add the flour (yes, you are making a rue). Gradually stir in the milk and simmer until it begins to thicken slightly. Add in the cheese and continue to simmer until the cheese is completely melted.

Pour the cheese sauce into the veggie mixture and stir well.


I think Mom and I added in 1/2 cup chopped celery from time to time and have added corn or peas.

Have fun.

I have a broken arm right now so typing is the easiest thig.

God Bless,
Linda

Cresent Apple Dumplings

1 tube refrig. crescent rolls
1 med. granny smith or I like Jonagold, pared, cored and cut in to 8 wedges
1/2 C. sugar
1/4 C butter, melted
1 tsp. vanilla extract
6 Tbsp. grapefruit or citrus flavored soda
1-2 tsp apple pie spice

Unroll and separate the crescent rolls into 8 triangles
Place an apple wedge in the large end of the triangle and fold the edges up over it, pinching to seal.
Place in a greased 8" baking pan.
In a bowl combine the sugar, melted butter and vanilla. Spoon this over the dumplings. Slowly pour the soda around the dumplings. Sprinkle with Apple Pie spice
Bake @ 350F for 25-30 minutes

Oatmeal Cranberry w/White Chocolat Cookies (Rachel Ray fall 2009)

I think that this one was in the latest Rachel Ray Mag. My sister-in-law, Gwen has tried it and swears it is great. I purchased the stuff today and will likely try it before the day is out. I made us a good size meat loaf and Escalloped Potatoes for lunch. I tried the meat loaf with some added cheddar cheese mixed in and it makes it really good. Moister and more flavor.

Oatmeal Cranberry w/White Chocolate Cookies
Rachel Ray Fall 2009

2/3 C. softened butter
2/3 C. Brown Sugar
2 Lrg. eggs
1 1/2 C. old fashioned oatmeal
1 1/2 C. flour
6 oz. Craisins
2/3 C. white chocolate morsels
1 tsp. vanilla
1/2 tsp. salt
1/2 tsp. baking powder
Not sure if Rachel or I missed the vanilla, salt, baking powder here but I have it on there now and it makes a difference.

375 F for 10-12 minutes.

Try it and see if it something you like. Don't be afraid of Cranberries. Dried they are really tasty out of hand, in a salad or baked in scones and cookies as well as breads.

Beef and Cremini Mushroom French Onion Soup

How is everyone?
It sure is getting cold these days and the weekend brought a real frost. My sweet basil is done for so I should dig my rosemary before it is done for as well. We spent the weekend with Mom and it was great to see her feeling a bit better. At 83 she is slowing down but they had her on some med's that seemed to be dragging her to her knees. The doctor put her on a halter monitor and things were fine with her heart, that you, Lord. So Dr. Wagner took her off of part of the propraninal that she was taking. She is feeling better and her stamina is improving. Her voice is even stronger today.

As always going to see Mom is a cooking time and trying new things. I made Cheddar Potato Soup while we were there and I made a pot of soup that I found the recipe for in Hy-Vee's Seasons Mag. It was quite good and thought that you might like to try it. I really like French Onion Soup and I love beef so this one was a winner all the way around for me.

Beef and Cremini Mushroom French Onion Soup
from Hy-Vee's Seasons Mag. Fall 2009

1 Tbsp. olive oil
12 oz. trimmed stew beef (I would use a nice piece of sirloin, if were you, cut in bite sized pieces, as it was Mom had a Hormel prepackaged sirloin tips in au' gue that she wanted me to try and it was really good using pre packaged meat and gravy)
2 Tbsp. butter
2 lrg. yellow onions, peels and thinly sliced
1 C. sliced fresh cremini or baby bella mushroon (Hy-Vee didn't have the cremini so I went with the sliced baby bellas)
5 C. beef broth (if you like I think that if you used 3 cups of beef Stock and 2 of broth it would be a bit richer)
1/2 C. dry red wine (Mom doesn't do wine at all so I used the liquid from the prepackaged entry for this liquid and didn't really miss the wine at all)
1 1/2 tsp Worcestershire sauce (I used the Lea and Perkin's thick , this time)
1 bay leaf
1/2 tsp. thyme (choose fresh and it was wonderful)
1/4 tsp. freshly ground pepper
6 3/4 inch slices of French baguette bread (I chose to used Italian bread)
1/2 C. finely shredded gruyere or Swiss cheese

Heat the oil in a 4 quart Dutch oven over medium heat. Add the beef cubes and cook about 5 minutes, stirring occasionally, until the beef is browned. Remove beef from the Dutch oven: reserve dripping in the pan and set aside beef. Add butter to the drippings and heat over medium-low heat. Add onions and cook, covered, for 5 minutes. Add the mushrooms and cook, covered 5 minutes more or until onions are golden, stirring occasionally. Stir in the beef, broth, wine, Worcestershire, bay leaf, thyme and pepper: reduce heat and simmer, covered for 30 minutes. Discard the bay leaf. Meanwhile, place the slices of bread on a baking sheet. Divide the cheese evenly and top each slice. Heat for a few moments under the broiler (be careful, this step doesn't take long at all and the crusty bread burns easily) Ladle the soup in to bowls and top with a slice of the cheese toasted bread.

6 servings

This one is a keeper.

Enjoy and talk to you again soon.

God Bless and Hugs To All,
Linda