Sidedish

SIDEDISHES

INDEX:

Almond Quiche
Bob Wilson's Fried Rice
Bob Wilson's Rice
Broccoli Rice
Cabbage Rolls (Polish Style)
Corn Casserole
Creamy Polenta with Sage & Roasted Wild Mushrooms
Crustless Chili Quiche
Crustless Quiche
Jalapeno Casserole
Lontong - Rice Dumpling
Make-Ahead Cheese and Chile Souffle
MEXICAN QUICHE
Mexican Rice with Carrot/peas
New Lighter Quiche
Panquecas de Batata (Potato Pancakes)
PILAU (Spiced Rice with Green Peas)
PILAU MATABAK (Old-Fashioned Rice Mix)
POLLY'S FIESTA QUICHE
Quiche in a Green Chile Shell
SCALLOPED RICE W/CHEESE
Sesame Vegetable Rice
SHEREEN POLO I (Almond, Carrot, Orange Pilau)
Slow Cook Spanish Rice
Smoky Joe Baked Potato Topper
Spicy Tomato Grits
Spinach Quiche
Stuffed Cabbage Rolls
Sweet-Potato Fritters
Texas-Style Spanish Rice
Tomato and Basil Tart
TYROPITTA ROUMELIOTIKI (CHEESE PIE)
Zucchini Quiche

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Crustless Chili Quiche

Servings: 1

4 lg Eggs
3 tb Flour
2 tb +2 t low fat margarine,
-melted
1 tb Dijon mustard
1/4 ts Salt
3 dr Red pepper sauce
1 c Nonfat cottage cheese
1 1/2 oz Shredded MontereyJack cheese
1/4 c Chopped green chiles, canned
1 tb Grated Parmesan cheese
1/4 c Drained chopped roasted red pepper

1. Preheat oven to 350F. Spray a 9" pie plate with nonstick spray.

2. In a medium bowl, lightly beat eggs. Whisk in flour, margarine,
mustard, salt and pepper sauce. Stir in cottage cheese, Monterey Jack
cheese, chilies, and red pepper. Spoon mixture into prepared pie plate;
sprinkle with Parmesan cheese.

3. Bake 20-30 minutes, until filling is set and top is golden. Let stand
10 minutes before cutting into quarters.
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Sweet-Potato Fritters

Servings: 6

1 lb Sweet potatoes; peeled and coarsely shredded
1 sm Onion; coarsely shredded
3 lg Eggs
3 tb Flour
Vegetable oil; for frying

1. Spread potatoes and onion on clean dish towel; roll up, twisting
towel to extract excess moisture from vegetables.

2. In bowl, whisk eggs, flour, 1/2 t salt and 1/4 t pepper until smooth

3. In large nonstick skillet, heat 1/4 cup oil over medium-high heat. Ad
vegetables to batter; mix. Spoon mixture into skillet, allowing heaping
1 T for each fritter; with back of spoon, flatten slightly. Fry, six
fritters at a time, 4 minutes. Turn; cook 2 to 4 minutes. Drain on paper
towels; keep warm while frying remaining fritters, adding more oil if
necessary.
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Jalapeno Casserole

Servings: 6

1 cn 7 oz green chiles, drained
3 c Shredded Monterey Jack
Cheese and/or cheddar cheese
2 md Tomatoes, peeled & sliced
4 lg Eggs
1 1/2 c Evaporated milk
1/4 c Flour
1 ts Salt
Sliced avocado and sour
Cream for garnish

1. Preheat oven to 350F. Lightly butter an 11x7 glass baking pan.

2. Arrange the chilies on the bottom of the casserole. Top with an
even layer of the cheese and then the sliced tomatoes.

3. In a large bowl, whisk the eggs until they are frothy. Gradually
whisk in the evaporated milk, flour and salt. Carefully pour over
the layers in the dish. Bake 50-60 minutes, or until lightly browned.
Serve in squares and garnish with sour cream and avocado slices.
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Texas-Style Spanish Rice

Yield: 14 servings

1/4 c Chopped green pepper
2 tb Oil
1 c Uncooked long grain rice
1/2 c Tomatoes with green chilies
1/4 ts Cumin
1/2 ts Salt
1/4 ts Garlic powder
2 c Water
2 tb Chopped cilantro (optional)

In a skillet, saute onion and green pepper in oil for about 2
minutes. Add rice and stir until coated with oil. Add tomatoes,
turmeric, cumin, salt, garlic powder and water; bring to a boil.
Reduce heat and simmer, covered, about 20 minutes or until liquid is
absorbed. Add cilantro if desired. Yield: 6 servings.
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Slow Cook Spanish Rice

2 pounds ground chuck 1 cup water
or beef 2 1/2 teaspoons chili powder
2 medium onions, chopped 2 1/2 teaspoons salt
2 green peppers, chopped 2 teaspoons Worcestershire
1 28-ounce can tomatoes sauce
1 8-ounce can tomato sauce 1 cup raw rice (converted)

Brown beef in skillet and drain off fat. Put all ingredients in
CROCK-POT. Stir thoroughly. Cover and cook on Low 6 to 8
hours. (High: 3 hours).
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PILAU MATABAK (Old-Fashioned Rice Mix)

This is a real Jewish rice, cooked by the Orthodox Jews of Calcutta. It
is a complete meal of fish, rices, potatoes, and onions, artfully combined
and seasoned. Any gala occasion would be a good time to serve this pilau.

POTATOES:

4 small potatoes, cut into 1/4-in slices
1 cup (about 2) onions, sliced
1/4 tsp ground turmeric
1/2 tsp salt
1 Tbsp corn or peanut oil
1/2 cup water

RICE:

1 Tbsp corn or peanut oil
2 cups raw rice, rinsed and well drained
1/4 tsp ground turmeric
1/4 tsp salt
1/2 tsp garam masala
3 cups water

FISH:

1/2 lb fillet or sole, flounder, or similar fish, cut
into 2-in cubes
1/4 tsp salt
1/4 tsp ground turmeric
1 Tbsp corn or peanut oil

1. Mix the potatoes, onions, turmeric, and salt together.

2. In a pan, put 1 tablespoon of oil. On the bottom of the pan, place
the onions and over them the potato slices. Fry the mixture slowly over
low heat for 5 minutes. Do not stir. Add the water and cover the pan.
Continue to steam/fry for 15 minutes, or until the water has been
completely absorbed. Set aside.

3. In a pan, heat the 1 tablespoon of oil. Add the rice and brown
lightly over moderate heat for 2 minutes. Add the turmeric, salt, and
garam masala during the 2 minutes. Add the water and stir the mixture.
Bring to a boil and cover the pan. Reduce the heat to low and cook for
10 minutes. Set aside.

4. Rub the fish with the salt and turmeric. In a skillet, heat the
remaining oil and lightly fry the fish over moderate heat for 2 minutes.
Remove the fish and spread the cubes over the onions and potatoes in the
pan. Cover completely with the rice. Cover the pan and and cook pilau
slowly over low heat for 15 minutes. This may also be done in preheated,
350 degree F. oven for 20 minutes.
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PILAU (Spiced Rice with Green Peas)

1 tsp whole cuminseeds
2 Tbsps corn or peanut oil
1/4 cup onion, chopped
2 cups Basmati rice, well rinsed, soaked in water for
1/2 hour, and drained
1/4 tsp ground turmeric
1/2 tsp salt, or to taste
1 cup fresh or frozen green peas
1 pod cardamom
1 whole clove
1 stick (1-in) cinnamon
3-1/4 cups water, or more if needed

1. In a dry skillet, toast the cuminseeds over low heat for 2 minutes.
Set aside.

2. In a pan, heat the oil and fry the onion over moderate heat for 2
minutes, or until it turns golden. Add the rice and stir well. Add the
turmeric, salt, and toasted cuminseeds and continue to stir-fry for 2
minutes more.

3. Add the peas, cardamom, and cinnamon. Stir well and add the water.
Bring to a boil and reduce the heat to low. Cover the pan and cook for
12 to 15 minutes. Stir once toward the end of the cooking time. If the
rice appears firm, add another tablespoon or two of water. Cook for
another minute, turn off the heat, and allow the rice to rest in the
covered pan for 15 minutes before serving.

Serve warm. The rice may be lightly reheated just before dining. Makes 6
servings.
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Sesame Vegetable Rice

Yield: 4 servings

1 c Brown rice, cooked
Unrefined vegetable oil,-as needed
3 c Thinly sliced mixed
-vegetables (whatever's
-available; carrots, celery,
-broccoli, squash, cabbage,
-beans, mushrooms)
1/4 c Sesame seeds
1 tb Bragg's Liquid Aminos

When rice is almost ready, toast sesame seeds in a dry, heavy skillet
over medium heat until they brown and smell fragrant. Set them aside in
a small bowl.

In the same skillet saute vegetables in 1 tablespoon oil, beginning with
those that take longest to cook. You can also stir-fry them with a small
amount of liquid, covered. Do not overcook; vegetables are ready when
heated through.

Serve vegetables over rice, sprinkled with seasme seeds and topped with
liquid aminos to taste.
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SHEREEN POLO I (Almond, Carrot, Orange Pilau)

Yield: 6 servings

------------------------SUGAR SYRUP-----------------------------
1/2 ts Sugar
1/2 ts Whole saffron
1/4 ts Ground cardamom
2 tb Oil
3 c Carrots, julienned
1/2 c Dried orange peel slivers
Water, boiling
1/2 c Water
1/2 c Almonds, blanched, slivered
2 tb Rose water, or to taste
3 tb Shelled pistachios

----------------------RICE WITH TADIQ---------------------------
2 c Raw rice, well rinsed
1 ts Salt
4 c Water, hot
5 tb Oil
1/4 ts Ground turmeric
2 tb Water

1. Grind the 1/2 teaspoon of sugar and the whole saffron together, using
a mortar and pestle, until they are quite fine. Add the cardamom and
grind everything together smoothly. Set aside.

2. Heat the oil in a pan, add the carrots, and stir-fry over low heat
for about 6 minutes, stirring frequently to brown them slightly. Set
aside in the pan.

3. Cover the orange peel with boiling water for 2 minutes. Drain and set
aside.

4. Put the 1 cup of sugar and the 1/2 cup of water in a pan and simmer
over moderate heat for 2 minutes to dissolve the sugar. Add the almonds,
cooked carrots, and orange peel and continue cooking for 2 minutes more.

5. Remove the melange from the heat and stir in the rose water,
pistachios, and the saffron mixture. Set aside.

6. To prepare the rice, cover it with cold water and salt; let it soak
for 1/2 hour. Pour off nearly all the lightly salted water, leaving
about 1/2 cup. Bring the 4 cups of water to a boil over moderate heat,
and add the rice and remaining liquid. Cook for 8 minutes, drain, and
rinse under cold water. Drain and set aside briefly.

7. Put 3 tablespoons of the oil in a large enough pan with the turmeric.
Shake the pan briskly to mix. Pour in the rice to cover the oil and
shape the top into a pyramid. Cover the pan and cook over low heat for
10 minutes.

8. Uncover and sprinkle the remaining 2 tablespoons of oil and 2
tablespoons of water over the rice. Cover the pan with a cloth kitchen
towel and the pan cover. Cook over very low heat for 1/2 hour to allow
the rice crisp (tadiq) to form. Some cooks let the tadiq form by cooking
for 1 hour but the lesser time seems to work.

Serve the rice on a platter, decorated around the top with pieces of
tadiq, which must be scooped from the pan bottom. The warm sugar syrup
melange is served separately. Each diner spreads as much melange as he
or she wants over the rice. Serve warm with the chicken stew (Albaloo
Polo)

Shereen (which means sweet) Polo is one of the grandest Persian rice
dishes, and a fine example of culinary virtuosity. The spices,
seasonings, nuts, and sweetening, artfully combined, are highly admired.
This dish is served only on special occasions. The simple chicken stew
is a traditional accompaniment. The best saffron is grown and harvested
in Meshed, Iran. In the public markets where the saffron is located, a
sweet, overpoweringly fragrant floral aroma permeates the area. The
wealthy use this most expensive of all spices at the drop of a hat.
Those who cannot afford saffron are content to use turmeric, which also
provides a yellow color and subtle flavor.
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Creamy Polenta with Sage & Roasted Wild Mushrooms

Yield: 4 servings

1 3/4 c Water
1 3/4 c Chicken stock
1 t Garlic, minced
3/4 c Polenta
1/2 c Olive oil
1/3 c Sage, fresh
2/3 c Sour cream
1/4 c Monterey Jack
1/4 c Parmesan
3 T Butter
8 ea Garlic cloves
3 T Olive oil
3 T Vinegar, balsamic
3 ea Rosemary, sprigs
3 ea Thyme, springs
4 c Wild mushrooms

Preheat oven to 350. Bring water, chicken stock and minced garlic to
boil, in heavy large oven-proof saucepan over medium-high heat.
Gradually stir in polenta. Reduce heat to medium and cook 5 minutes,
stirring constantly. Cover and transfer to oven. Bake until thick but
still creamy (add more water if mixture appears dry), stirring
occasionally, about 45 minutes.

Meanwhile, prepare sage. Heat olive oil in heavy small skillet to 375.
Fry fresh sage leaves in batches until crisp, about 10 seconds. Using
slotted spoon transfer to paper towels, and drain. Season with salt.

Remove polenta from oven. Stir in sour cream, grated Monterey Jack and
Parmesan cheeses, and butter. Season generously with salt and pepper.
Spoon polenta on plates. Top with mushrooms. Garnish with fried sage and
serve immediately.

For Mushrooms: Preheat oven to 475. Line baking sheets with foil.
Combine skuced garlic, olive oil, balsamic vinegar, rosemary and thyme
in bowl. Add mushrooms (shitake, cremini or oyster) and toss to coat.
Arrange in single layer on foil. Roast until mushrooms are tender and
slightly crisp on edges, about 25 minutes.
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Lontong - Rice Dumpling

Yield: 5 servings

500 g Short grain white rice
2 c ;water
5 x 10cmx20cm cloth linen bags
2 tb Oil

Place rice in a cooking pot, wash and rinse several times until water
becomes clear. Drain. Then add 2 cups water. Bring to boil in med. high
heat for approximately 12 mins. or til rice has absorbed the water. Stir
occasionally during the cooking. Remove from heat.

Grease the inside of the linen bags with oil. Fill each bag with
precooked rice to approximaately three quarters full, allowing a quarter
of free space. Now, firmly tie up with strong cotton or thin cord 2 cm
from each end.

In a large cooking pot, bring several litres of water to the boil, then
place in rice bags, allowing them to submerge. Occasionally top up with
water as it is very importnt for the rice bags to be totally submerged
during cooking. Boil over medium heat for 3 hours. Drain water and palce
dumplings in a colander. Allow to cool.

When rice dumplings are firm, open rice bags, then cut in half
lengthwise and continue to cut into bite size pieces in individual
serving dishes and top off with main dish of your choice. Rice dumplings
is usually served with curry or soto*, gado-gado and dishes which are
cooked in coconut cream.

"Short grain rice is preferred for preparation of rice dumplings. They
are usually prepared the night before in the early morning. This is
because they take longer to cook than plain rices and they should be
cooled and firm for serving. In Indonesia, rice dumplings are cooked in
cones or cylinders make from banana leaves and toothpicks are used to
secure the ends. These rice dumplings are known as Longtong, the other
type Ketupat, is shaped in young coconut palm leaves woven into square
packets. Both are served daily or for a particular selamatan called
Kupatan which is hald three weeks after the Hari Raya celebration. Since
banana leaves or palm leaf is not available in cooler climates, the
linen bags are used as an alternative." H. Zucchi 1989 From: Indonsian
Cuisine Posted by Joell Abbott 6/94

*soto is a soup made with vegetables, rich stock can be vegan or beef
broth. Raw vegetables are added to the serving cup, stock is placed over
it & roasted grated coconut is sprinled over the top. Spices usually
include: onion, garlic, pepper and ginger. Popular fast food in
Indonesia.
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Broccoli Rice

1 c uncooked rice
10 oz pkg frozen chopped broccoli
3/4 c butter
1 sm onion, chopped
8 oz pkg Velveeta
1 can (10 1/2? oz) cream of chicken soup

Cook rice. Cook broccoli.

Saute butter and onion in large saucepan until tender. Add
broccoli and simmer for 5 minutes. cut up cheese and mix in.
Spoon in soup and continue to mix. Add rice. Mix completely.
Put in large casserole dish and warm.

Serves 10-15.
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Stuffed Cabbage Rolls

Yield: 4 servings

8 ea Cabbage leaves, lg
1 lb Ground beef
1 1/2 c Bread crumbs
1/2 c Onion, finely chopped
2 ea Eggs, beaten
1 1/2 ts Salt
1/4 ts Pepper
1 x Garlic salt, dash
1 cn Tomato soup

Cook leaves in boiling water for 5 minutes; drain. Combine beef,
bread crumbs, onion, eggs, and seasonings. Shape meat mixture into 8
rolls; wrap cabbage leaves around securely. Pour 1 can condensed
tomato soup into skillet. Add cabbage rolls. Cover, bring to boil.
Simmer 35 minutes, spooning sauce over rolls occasionally.
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Cabbage Rolls (Polish Style)

Yield: 4 servings

2 lb Ground Beef;lean
1/2 c Rice;uncooked
1 md Onion;Diced
1 Green Pepper;Diced
2 Eggs
1 Cabbage;large head
2 qt Tomato Juice

PREPARE THE CABBAGE LEAVES: The Old timers would freeze the head solid,
then peel the leaves from the head as they thawed. The best way I've
found is to 1)cut the core out with a knife, then put the
hole-where-the-core- was, side down in a steamer over boiling water. Let
it sit for about 10 minutes and remove. Several layers of the outer
leaves should be soft enough to remove from the head. When you've
removed as many as you can, return the head to the steamer to soften
more leaves. Take a sharp knife and remove as much of the central vein
as you can. FILLING: Mix all the other ingredients together in a bowl.
work it with your hands until the eggs and other inredients except the
tomato juice are thouroughly mixed into the meat. Now, take a glob of
mixture and set it in the hollow of a deveined leaf,with the end that
was near the core towards you. Fold the end nearest you about « way over
the mix. Fold the left side over the mix and then the right side. Roll
about « turn away from you so that the "seam" is on the bottom. Place in
the pan seam side don and continue with the other leaves.* When you've
made the last cabbage roll,pour in the tomato juice to cover. Bring to a
boil then simmer for AT LEAST an hour. Serve in a bowl with the juice,
although these, like spagetti are better the 2nd day.

*This is an ideal cabbage roll. 3/4 of them won't go together this
perfectly, so be ready to make adjustments when making the rolls.

VARIATIONS: Garlic is great, paprika and chili powder will work in the
stuffing, V-8 instead of tomato juice is pleasantly different.
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Smoky Joe Baked Potato Topper

Yield: 1 servings

Smoked Sausage, slice thin
Onions,sliced
Horseradish Sauce

Panfry the sausage and onions. Open baked potatoes and top with sausage
and onions, and drizzle with horseradish sauce.
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Bob Wilson's Rice

Yield: 1 servings

First forget all you have been told about how to cook rice, it's wrong.
Follow these simple instructions and you will produce perfect fluffy
rice every time.

You need normal long grain rice, I personally use Jasmine rice as I like
the taste. Wash the rice very well in running water, bring a pan full of
water to the boil, add one teaspoon of salt and a couple of shakes of
cooking oil, add the rice, slowly bring back to a boil, then boil for
*exactly* ten minutes, drain and leave to cool, not in the fridge. This
can then be used to make perfect fried rice.

If not making fried rice after the rice has boiled for *exactly* ten
minutes, put rice in a sieve, add a couple of inches of boiling water in
the pan bring back to the boil, place sieve containing the rice over the
pan cover with the lid and steam for *exactly* eight minutes.

For a slightly aldante rice steam for less time.

I hope this is of help and your next batch of rice is to your liking,
let me know what you think when you have tried it.
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Bob Wilson's Fried Rice

Yield: 1 servings

When COLD add a couple of level teaspoons of paprika to the rice and mix
in. Chop some scallions (spring onions) and beat a couple of eggs. Bring
a wok to smoking hot, add one tablespoon of oil, fry any meat you wish
to use, remove from wok, add more oil & fry onion for a couple of
minutes. Remove from wok, lightly oil the wok and fry egg until just
set, fry it like an omlet, remove from wok.

Wash wok, add two tablespoons of oil to very hot wok and a dash of
Sesame oil, heat until smoking. Add rice, cook until heated through,
stirring all the time. Add meat & onion, cook a while then add a couple
of dashes of superior soy sauce (light soy sauce) stir and add the egg,
stir and chop until mixture is hot and egg is in pieces.

Serve and enjoy. I use this method every time I make fried rice and it
turns out as it should *every* time, I have also cooked Chinese food for
others and they have said I make some of the best Chinese food in town.
I even have some regular customers who even pay for it!

I hope this is of help and your next batch of fried rice is to your
liking, let me know what you think when you have tried it.
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Mexican Rice with Carrot/peas

Yield: 6 servings

1 tb Olive oil
1/2 c Onion; chopped
1/4 c Carrot; diced (1/4 inch)
2 Garlic cloves; minced
3/4 c Long grain rice
1/2 c Water
1/2 c Picante or taco sauce
10 oz Can diced tomatoes/chilies*
1/2 c Green peas
1/2 c Diced cooked ham (optional)

*Rotel brand or ChiChi brand

In medium saucepan, heat oil over medium high heat until hot. Saute
onion, carrot and garlic three minutes. Add rice; cook and stir one
minute. Stir in 1/2 cup water, picante sauce and the can of diced
tomatoes with green chilies. Cover; reduce heat to low. Simmer 20 to 25
minutes or until all liquid is absorbed and rice is tender. Let stand
covered five minutes. Stir in peas. Stir in ham if used.
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SCALLOPED RICE W/CHEESE

Ingrediants;

3/4 c. uncooked white rice 1/8 tsp pepper
6 Tbls. butter or marg. dash paprika
4 Tbls. flour 2 c. milk
3/4 tsp. salt 2 c. grated American cheese
1/3 c. soft bread crumbs
Directions;

Cook the rice until tender, as directed on package, drain if nessesary.
Meanwhile melt 4 Tbls of the butter in a double boiler, add flour and
seasonings and blend well. Pour in milk and stir until thick and smooth.
Cook 5 min. longer,then add grated cheese and stir til melted.
Arrangerice and cheese sauce in layersin a 1 1/2 qt. greased casserole,
having cheese sauce on top. mix crumbs and 2 tbsps. of the butter,
melted, place on top and bake in a 375F. for 20 min or until well
browned. serves 6.
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Corn Casserole

1 can whole kernel corn -- drained
1 can cream style corn
1 stick butter or margarine -- melted
2 egg -- beaten
8 ounces sour cream
1 small box Jiffy corn muffin mix
1 cup cheddar cheese -- grated
(optional)

Grease 9 x 9 pan. Mix all ingredients together. Fill pan and smooth out
mixture. Bake 45 minutes to 1 hour at 350F and serve.

If topping with cheese, bake for 10 minutes, sprinkle cheddar cheese on
top and then bake another 20 minutes.
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Panquecas de Batata (Potato Pancakes)

4 servings

2 large raw white potatoes
1 tablespoon grated onion
2 eggs, beaten
2 tablespoons flour
1 teaspoon salt
freshly ground black pepper
oil for frying

Peel the potatoes and grate them coarsely. Stir in the onion, eggs,
flour and seasons. Heat 1/4 inch oil in a frying pan and crop the potato
mixture by tablespoons into the hot oil, flattening each pancake with a
spoon. Fry for 5 minutes on each side until golden brown. Drain on paper
towels and serve hot. If desired, crisp cooked bacon may be crumbled
into the mixture before cooking.

NOTE: The pancakes must be cooked immediately after preparing as the
potato mixture darkens as it stands.
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Zucchini Quiche

1 unbaked pie pastry -- (9 inches)
2 tablespoons buffer or margarine
1 pound zucchini -- thinly sliced
1 1/2 cups shredded mozzarella cheese -- ( 6 ounces)
1 cup ricotta cheese or dry cottage cheese
1/2 cup half-and-half cream
3 eggs -- lightly beaten
3/4 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon garlic powder
1 dash pepper
Paprika

Prick bottom of pie crust with a fork and bake at 425 for 7 minutes.
Remove crust from oven; set aside. Reduce heat to 350. In a skillet,
melt butter over medium-high heat; saut, zucchini until tender. Drain.
Place half the zucchini in the bottom of the crust. Sprinkle with
mozzarella cheese. In a bowl, combine ricotta or cottage cheese, cream,
eggs, salt, oregano, basil, garlic powder and pepper. Pour into crust.
Arrange the remaining zucchini slices on top. Sprinkle with paprika.
Bake about 45 minutes or until a knife inserted in the center comes out
clean. Yield: 6-8 servings.
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Tomato and Basil Tart

1 1/2 cups flour
1/2 cup butter or margarine cut into pieces
1 large egg
1 cup mozzarella cheese
4 large Roma tomatoes
1/4 cup slivered fresh basil
2 tablespoons chopped fresh chives
3 large eggs, lightly beaten
3/4 cup half and half
1/2 teaspoon grounf mustaard
1/4 teaspoon salt
1/4 teaspoon pepper
Garnish : fresh basil

position knife blade in food processor bowl; add flour and butter.
Process until mixture is crumbly. Add 1 egg; process until mixture forms
a ball. Press dough on bottom and up the sides of a 9-inch tart pan.
Prick with a fork. Bake at 350*F. for 20 minutes. Cool completely on a
wire rack. Sprinkle mozzarella cheese over prepared pastry shell; top
with sliced tomato, basil, and chives. Combine 3 eggs and next 4
ingredients; stir well. Pour over chives. Bake at 400*F for 30 minutes
or until set. Remove from oven, and let cool on a wire rack 10 minutes.
Garnish, if desired. Yield: 6 servings.
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Spicy Tomato Grits

2 Bacon slices -- chopped
2 cn Chicken broth -- (14 1/2-oz)
1/2 ts Salt
1 c Quick-cooking grits
2 lg Tomatoes -- peeled and chopped
2 tb Canned chopped green chiles
1 c Shredded cheddar cheese
- (4 ozs)

Cook bacon in a large heavy saucepan until crisp, reserving drippings in
pan. Gradually add chicken broth and salt; bring to a boil. Stir in
grits, chopped tomato, and chiles; return to a boil, stirring often.
Reduce heat, and simmer, stirring often, 15 to 20 minutes. Stir in
shredded Cheddar cheese; cover mixture, and let stand 5 minutes.

Makes 6 servings.
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TYROPITTA ROUMELIOTIKI (CHEESE PIE)

SPALDING
2 pounds Feta cheese -- crumbled
10 Eggs -- lightly beaten
1 1/4 pounds Phylo pastry
1/2 cup Melted butter for brushing

Crumble feta cheese and mix with beaten eggs. Butter a baking pan the
size of the phyllo pastry. Put four sheets of phyllo into the pan,
brushing each one with melted butter. Spoon in some of the cheese
mixture; top with 2 more phyllo sheets, brushing them with butter.
Continue in this manner until all cheese mixture is used up, saving 4
sheets of phyllo for top of pie.

Score lightly in long strips. Bake in preheated 300 F. oven for about 45
min. Cut scored strips into 2-inch pcs. and serve hot. Serves 6-8.
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Make-Ahead Cheese and Chile Souffle

1/4 cup butter or margarine
1/4 cup flour
1 cup milk
6 ounces cheddar cheese -- shredded
4 tablespoons bottled hot chile salsa -- or to taste
1/2 teaspoon salt
6 eggs -- separated

1. Preheat oven to 375 degrees F. Lightly butter an 8-cup souffle dish;
set aside.

2. In a medium saucepan over medium heat, melt butter. Whisk in flour
until mixture is smooth. Whisk in milk.

3. Whisk sauce over medium-high heat until it boils and thickens. Remove
pan from heat.

4. Add cheese, salsa, and salt; stir until cheese melts. Beat in egg
yolks.

5. In large bowl of electric mixer, beat egg whites until they hold
soft, moist peaks. Stir one fourth of whites into cheese mixture to
lighten it; fold in remaining whites.

6. Pour mixture into prepared souffle dish and bake in preheated oven 30
to 40 minutes.

* Timesaver Tip: To make ahead: Prepare recipe through step 4. Cover
surface of mixture with wax paper and refrigerate up to 24 hours. Put
egg whites in a bowl, cover, and refrigerate. To complete dish, bring
cheese mixture and egg whites to room temperature (this can be done
quickly in a microwave oven at a low setting) and continue with steps 5
and 6. (Refrigeration is not necessary if recipe is prepared only a few
hours in advance.)

To make ahead and freeze: Prepare recipe through step 5. Wrap
freezer-to-oven souffle dish in aluminum foil. Label, date, and freeze
up to 2 months. To serve, preheat oven to 375 degrees F. Remove foil and
put souffle dish directly into oven from freezer; do not thaw. Bake 50
to 55 minutes. Souffle will be puffy and the top well browned. Serve
immediately.

NOTES : This dish can be partially completed, refrigerated up to 24
hours, and then finished, or the souffle mixture can be made aheand and
frozen, then baked direct from the freezer. Although the souffle won't
rise as high as usual when it has been frozen, the resulting dish is
nonethelss surprisingly light and delicious.
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Almond Quiche

1/2 cup onion -- chopped
2 tablespoons butter
2 egg -- beaten
1 cup half and half
1 cup milk
1 tablespoon flour
1/4 teaspoon pepper -- white
1 1/2 cups swiss cheese -- shredded
1 cup almonds -- sliced
1 pie shell -- baked

1. Saute onion in butter until tender. In small bowl, beat together the
eggs, both milks, flour and pepper until lightly frothy.

2. Stir in the cooked onion, cheese and toasted sliced almonds until
well mixed.

3. Pour the mixture into a still hot baked pie shell. Bake at 325F for
about 45 minutes.

4. When done, a knife inserted in the middle will come out clean. Let
stand for 10 minutes, slice and serve.
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New Lighter Quiche

1 cup finely chopped onion
2 large eggs PLUS whites of 2 large eggs
1 cup 1% low-fat milk
1/2 cup fat-free sour cream
1/2 cup shredded part-skim Jarlsberg cheese
2 slices Canadian bacon -- chopped
1 tablespoon grated Parmesan cheese
1/4 teaspoon nutmeg

Heat oven to 350F. Coat medium non-stick skillet with cooking spray. Add
onion and cook 5 minutes until golden. Whisk onion and remaining
ingredients in a bowl. Pour into prebaked LIGHT PIE CRUST. Bake 40-45
minutes until puffed around edge.
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Crustless Quiche

1/4 lb Butter
1/2 c Flour
6 Eggs
3 oz Cream cheese, softened
1 c Milk
2 c Cottage cheese
1 lb Monterey jack cheese, cubed
1 t Baking powder
1 t Salt
1 t Sugar

Melt butter in small saucepan, add flour and cook until smooth. Beat
eggs, add milk, cheeses, baking powder, salt, sugar and butter-flour
mixture. Stir until well blended. Pour into well greased 9x13x2" pan.
Bake, uncovered, at 350 degrees for 45 minutes.
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Quiche in a Green Chile Shell

1/2 lb Chorizo Sausage -- Bulk
8 oz Whole Green Chiles -- *
4 oz Monterey Jack Cheese -- **
5 ea Eggs -- Large
1/2 c Milk
1/4 ts Pepper

* You should use 2 4-oz cans of the green chiles and drain each can
before using. ** There should be about 1 cup of the shredded Monterey
Jack Cheese. Heat the oven to 350 degrees F. Generously grease a 9-inch
pie plate 1 1/4-inches deep. Cook and stir the sausage in a skillet
until done; drain on paper toweling. Cut a lengthwise slit in each chile
and open them up. Arrange on the bottom and sides of the pie plate
forming a shell. Sprinkle with the cheese and sausage. Beat the eggs
slightly and then beat in the milk and pepper. Pour the mixture into the
chile-line pie plate. Bake, uncovered, until a knife inserted halfway
between the center and the edge comes out clean, about 30 minutes. Let
stand for 10 minutes before cutting.
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MEXICAN QUICHE

1 Quiche shell, -9 or 10 inches
1/2 lb Shrimp (large), -about 12-14, peeled -and deveined
1/2 C Green chilies, chopped -(Ortegas, not jalapenos)
5 oz Cream, light
1/2 C Colby cheese, grated
1/2 C Monterey Jack cheese, -grated
3 Eggs, beaten
1/3 C Chives, chopped (fresh)
1/3 C Sour cream
1/4 C Salsa, green or red, but fairly hot (use taco sauce if nothing
else is available)

Preheat oven to 425 degrees F. Bring about 1 quart of water to the boil
in a saucepan. Add the shrimp and cook for 2 minutes or until they loose
their raw look, no more. Drain the shrimp in a colander. Reserve 6
nice-looking shrimp for later. Chop the rest.

Spread the chopped shrimp over the bottom of the quiche shell. Use half
the chilies to make a layer over the shrimp, then a layer of Jack
cheese, another layer of chilies and a layer of Colby. Spread things
evenly.

Mix cream, eggs, chives and a little salt (if you want) in a bowl; beat
to blend. Pour this into the quiche shell; it shouldn't overflow.

Place the quiche on a baking sheet and bake for 15 minutes at 425
degrees F. Reduce the heat to 300 degrees F. and bake about 35 minutes
longer, or until the filling is set. Remove quiche from oven; let it
cool for 15 minutes.

Spoon about 6 T of sour cream in round spots around the top of the
quiche. Dip each of the reserved shrimp into the salsa and then put them
on the spots of sour cream. Spoon the left-over salsa on top of the
shrimp. Cut into six wedges and serve.

NOTES:

* Shrimp quiche in a Mexican style -- I found this recipe in the New
York Times magazine a while back, called "Dave and Janis Murray's
Mexican Quiche." It's not hard to make and it's quite good.

* This goes well with a salad and a white wine strong enough to stand up
to the salsa. If you serve bread, you might be able to feed six people;
otherwise, count on feeding 3 or 4.

* For the quiche shell, see a French cookbook, or buy a frozen shell in
your market. The Monterey Jack cheese might be hard to grate. If so,
then just chop it into bits with a knife.

: Difficulty: easy (except perhaps if you make your own pastry);
de-veining the shrimp is tedious but not difficult.

: Time: 30 minutes preparation, one hour to bake and cool. : Precision:
Measure the filling ingredients.
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POLLY'S FIESTA QUICHE

5 md Eggs, to 6
1/4 ts Salt
1/8 ts Nutmeg
1/4 ts Cayenne
2 c Whipping cream
1/3 c Onion, minced
1/3 c Tomatoes, minced
1/3 c Canned chiles, diced
1 Unbaked pie crust
1 1/2 oz Cheddar cheese, shredded
1 1/2 oz Jack cheese, shredded

* Polly's, Huntington Beach! Combine eggs, salt, nutmeg, cayenne, and
cream. Whip until smooth and light in consistency. Spread onions,
tomatoes, and chiles on bottom of pie crust. Pour egg mixture over
filling. Sprinkle with cheeses. Bake 375 F, 60-70 mins or until
toothpick inserted near center comes out clean. Allow to cool 10-15 mins
before cutting.
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Spinach Quiche

1 pk Spinach, frozen, chopped
1/2 c Onions, chopped
1/2 c Celery, chopped
1/2 ea Butter, stick
1 t Salt
1/4 t Nutmeg
1/2 c Cottage cheese
1 c Swiss cheese, grated
2 ea Eggs
1 c Milk
1/2 t Pepper
1 ea 9" pastry shell, deep

Cook spinach in salted water according to package directions. Drain
well. Sautee onion and celery in butter until onion is soft. Into a deep
pastry shell spread cottage cheese over bottom. Mix spinach with onion
mixture and spread over cottage cheese. Sprinkle Swiss cheese over top.
Combine eggs, milk, and seasonings and pour over all. Bake at 350
degrees for 40-45 minutes or until set.
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