Crustless Quiche
Herb Crepes with Goat's Cheese Stuffing
PEROGIE PUFFS
Pizza Burgers
Stuffed Cabbage Rolls
Yorkshire Buck

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Yorkshire Buck

Servings: 6

1 tb Butter
1 lb Cheshire cheese, grated
1 c Ale (not beer)
7 lg Eggs
1/4 ts Salt
1 ts Dry mustard
2 ds Tabasco
6 sl Canadian back bacon
3 English muffins
2 tb Dijon mustard

Melt the butter in the top of a double boiler. Add the cheese and as it
begins to melt, add the ale slowly, stirring constantly. Beat 1 of the eggs
and add it, along with the salt, dry mustard, and Tabasco. Continue to stir
until the cheese is melted and the mixture is smooth. Lower the heat and
keep hot. Poach the remaining 6 eggs and keep them warm while you fry the
bacon on a griddle. Split and toast the English muffins and spread them
with a thin coating of Dijon mustard. Put the muffins on a serving plate,
pour on the cheese, and top with a slice of bacon, a poached egg, and some
more cheese. Serve as hot as possible. Run the muffins under a hot broiler
to glaze the tops, if you like.

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Herb Crepes with Goat's Cheese Stuffing

Yield: 6 servings

2 lg Eggs
120 g Plain (all-purpose) flour
1 pn Salt
Pepper; freshly ground
3 dl Milk
2 tb Cold water
Few chives; snipped
1 sm Handful of parsley
Some fresh tarragon leaves
2 Sprigs of fresh dillweed
-Filling
450 g Goat's cheese; rind removed
2 Egg whites

(Two crepes per person for a first course, serve with the tomato
sauce)

Break the eggs into a liquidizer or food processor and add the flour,
salt and pepper to taste. Whiz, gradually adding the milk and water.
Add the snipped chives, which unless snipped just wrap themselves
around the blades, and the other herbs and whiz until the herbs are
fine. Pour the crepe batter into a jug and leave to stand for half an
hour.

To cook the crepes, melt a small amount of butter, about 1 1/2 ts, in
a crepe or omelette pan, and swirl it over the surface of the pan.
Pour in just enough batter to cover the bottom of the pan, swirling
the batter around so that the crepe will be as thin as possible. Over
a moderate heat, cook for about 30 seconds, then turn the crepe over
using a small palette knife or spatula and your fingers.

As they are cooked, stack the crepes with a piece of greaseproof (wax)
paper between each, to prevent them sticking together.

For the filling, put the cheese into a food processor with the egg
whites and whiz until smooth.

Put a generous teaspoonful of filling in the middle of each crepe and
fold into a fat rectangle. Put the stuffed crepes into an oiled or
buttered heatproof dish and brush them with melted butter. Bake in a
preheated moderate oven 180 oC for 20 minutes.

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PEROGIE PUFFS

Yield: 1 servings

2 c Creamed cottage cheese
4 c Flour
1 ts Baking soda
1 ts Salt
1/4 c Canola oil
1 c Warm water
2 Eggs

-------------------------FILLINGS:------------------------------
Cheese Whiz
Bacon bits
Ground meats
Mashed potatoes

Press cottage cheese through potato ricer or sieve. Add to flour,
baking soda and salt. Rub well together. Mix oil, water and beaten
eggs and add to flour mixture. Knead and add more flour if needed to
make a rather sticky dough (not dry). Pinch off a piece of dough,
flatten in the palm of your hand and fill with a mixture of mashed
potato, Cheez Whiz, bacon pieces (optional), salt & pepper to taste.
Deep fry until brown. These also freeze well.

NB: This dish is typical of Manitoba, Saskatchewan and Alberta.

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Crustless Quiche

1/4 lb Butter 3 oz Cream cheese
1/2 c Flour 2 c Cottage Cheese
1/2 dz Eggs 1 tsp Baking Powder
1 c Milk 1 tsp Salt
1 lb Monterey Jack Cheese 1 tsp Sugar

Melt butter and add flour. Cook into a light rue. Beat eggs, milk, 3
cheeses , baking powder, salt and sugar together. Stirr into rue
until well blended. Pour into dutch oven and bake 350 for 45 min.

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Stuffed Cabbage Rolls

1 large head cabbage
1 cup quick-cooking rice -- cooked and cooled
1 pound lean ground beef
1 medium onion -- chopped
2 tablespoons Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon pepper
1 can condensed cream of tomato soup -- undiluted,
divided -- (10-314 ounces)
1/2 cup water

Cook cabbage in boiling water only until leaves fall off head. Reserve
14-16 large leaves for rolls and set remaining cabbage aside. Combine
rice, beef, onion, Worcestershire sauce, salt, pepper and 1/4 cup soup;
mix well. Put 2 to 3 tablespoons meat mixture on each cabbage leaf. Fold
in sides, starting at an unfolded edge, and roll up leaf completely to
enclose meat. Repeat with remaining meat and leaves. Line a Dutch oven
with leftover cab- bage. Combine remaining soup and water; pour over
cabbage. Stack cabbage rolls on top of sauce. Cover. Bring to a boil:
reduce heat and simmer on low for 1 to 1-1/2 hours or until rolls are
tender. Remove rolls and cabbage. If desired, sauce may be thickened by
boiling over high heat. Spoon sauce over rolls and cabbage and serve
immediately. Yield: 4-6 servings.

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Pizza Burgers

1 pound lean ground beef
1 can pizza sauce -- (15 ounces)
1 teaspoon dried oregano
1/2 medium onion
1/2 medium green pepper
1 ounce sliced pepperoni
6 hamburger buns -- split
1/2 cups shredded mozzarella cheese
1/2 cups sliced fresh mushrooms

In a skillet, brown beet: drain. Stir in pizza sauce and oregano. In a
food processor, chop onion, green pepper and pepperoni; add to the beet
mixture. Simmer for 20-25 minutes. Spoon mixture onto buns; top with
cheese and mushrooms. Serve immediately. Yield: 6 servings.

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