June 17

State Fair Quiche

An easy way to make a quiche, supposedly a winner at the State Fair back in the 20th Century … It’s very flexible and fun to adapt … three separate toppings that can be sectioned in thirds on one pie, something for everyone, or a little slice of each … a small prepared pie crust will serve three for brunch with fruit and a muffin or two … and maybe a mimosa along side …

Ingredinets

  • one prepared pie crust
  • 2 eggs
  • one small can evaporated milk
  • shredded mozzarella cheese
  • shredded sharp cheddar cheese
  • grated or shredded parmesan cheese
  • topping # 1 – saute
    • chopped fried bacon
    • finely chopped green onion
  • topping # 2 – saute
    • finely sliced mushrooms
  • topping # 3 – saute
    • sliced and chopped fresh spinach

Assemble

  1. preheat oven to 375
  2. prepare toppings separately, and move to individual bowls
  3. bake prepared pie crusts just enough to dry dough, remove from oven and allow to cool for 10-15 minutes.
  4. whisk eggs and milk in a bowl, set aside.
  5. assemble in layers,
    • mozzarella cheese
    • sharp cheddar
    • very thin layer of parmesan
    • pat down all the cheese layers to lay flat
  6. spread the 3 toppings individually each on 1/3 of the pie crust.
  7. whisk eggs and milk mixture and pour over pie cust.
  8. take a little extra evaporated milk and fill in over pie crust.
  9. bake for 30 minutes, remove and put foil around the crust rim to prevent from burning.
  10. return and bake for another 10-15 minutes or until quiche looks firm
  11. remove from oven, allow to cool for 10-15 minutes or can serve at room temperature.
  12. for 3 people, cut slices of 1/3 of each of the 3 toppings and arrange the 3 slices on each plate.

Serves 3. For 8 servings use 3 pie crusts, each pie is one topping, can slice pies in traditional 8 servings per pie for slightly larger pieces.

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November 21

Mt Olive Turkey & Dressing

This is the traditional Dressing recipe served at the Mt Olive Turkey Supper, hosted annually by the Ladies Aid each year, back in the 1960’s and continuing into the 1970’s. This makes enough for a crowd, but many ladies all made the same recipe to bring to the church kitchen… My Mother and sister made a few revisions over the years but versions still being made …

about Mt Olive … Mount Olive has 70 years of proud history in the southeast Houston area. For many years it was located in the GulfGate community off I-45 S and had an school through 8th grade. On adjoining property, it helped start Lutheran High School, later known as Lutheran South Academy.

Baking instructions:

Thaw turkey and remove neck from body cavity and giblets from the neck cavity. Boil giblets and neck until tender. Clean and salt turkey. DO NOT USE TENDERIZER ON TURKEY. Stuff cavities with dressing and bake at 350 degrees for apprx 20 minutes per lb. Cook excess dressing in another pan.

Dressing

  • 1 stick oleo (margarine or butter)
  • 1 cup onion chopped fine (original was 3 cups)
  • 3 cups celery chopped fine
  • 6 eggs (original was 9 eggs)
  • 9 cups cornbread
  • 9 cups white bread
  • 6 or more cups stock from giblets, which will make dressing thin (not as dry)
  • 6 tsp salt
  • 3 tsp pepper
  • cooked and ground up giblets and meat from neck.

Mother’s notes:

  • I soak bread in water then squeeze water out and crumble up.
  • The liver I don’t cook. I grind up with neck meat and giblet and I grind the onion and celery.
  • This recipe makes enough to fill my round roaster and put some in turkey but I don’t put too much inside. Nothing to it.
  • If dressing is too dry add some of the broth from turkey.

Sister’s notes:

  • for cornbread can use 3 pkg cornkits & some left over.
  • bake dressing in cake pan.
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