Swiss Cheese 'n Onion Quiche

3 tablespoons butter, softened, divided

1 (9 inch) unbaked pastry shell

1 large onion, chopped

2 cups shredded Swiss cheese

1 tablespoon all-purpose flour

3 eggs

1 cup half-and-half cream

1/4 teaspoon salt

Spread 1 tablespoon butter over bottom of pastry shell; set aside. In a skillet, saute onion in remaining butter until tender. Spread in pastry shell. Toss Swiss cheese with flour; sprinkle over onion. In a bowl, whisk the eggs, cream and salt. Pour evenly over cheese.

Bake, uncovered, at 400 degrees F for 10 minutes. Reduce heat to 325 degrees F; bake 30-35 minutes longer or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting.

From allrecipes.com

Pat-in-Pan Pie Dough

1 1/4 cup flour
2 TBSP sugar
1/4 tsp salt
8 TBSP (1 stick) butter, softened but still cool
2 oz. cream cheese, softened, but still cool

Lightly spray 9-inch pie pan with Pam. Whisk flour, sugar, and salt together. Set aside.

Beat butter and cream cheese together at med-high speed, stopping twice to scrape down bowl and beater. You want the butter and cream cheese to be completely blended together. Add flour mixture and beat at med-low speed for about 20 seconds or until the mixture resembles coarse cornmeal. Scrape down sides of bowl, then increase mixer speed to med-high until large clumps start to form (about 30 seconds).

Reserve 3 TBSP of dough. Press dough evenly over the bottom of the pie plate and up the sides. Roll reserved dough into a 12-inch rope. Divide into 3 pieces and roll each piece into a rope about 8 inches long and form fluted edge around top of pie crust. Wrap in plastic and refrigerate at least 1 hour.

Adjust oven rack to middle position and preheat oven to 325 degrees. Lightly prick bottom of crust with fork. Bake until golden brown, 35-40 minutes. Cool on wire rack.

Recipe from August 2006 Cook's Country magazine

Linguine with Red Clam Sauce

From The North End Italian Cookbook

3 10-ounce cans of clams
1/4 cup olive oil
2 garlic cloves, minced
1 28-ounce can plum tomatoes, undrained
1 teaspoon each oregano and red pepper flakes
salt and pepper to taste
1 pound thin linguine
butter (optional)
grated Parmesan (optional)

1. Bring large pot of salted water to boil for cooking linguine.
2. Drain clams, reserving liquid.
3. Heat oil in a heavy, medium-sized skillet (preferably cast iron). Add garlic and saute until tender.
4. Place tomatoes in bowl and, with a fork, squeeze the pulp into the juice.
5. Add tomatoes and liquid to skillet and simmer over medium-high heat for 10 minutes.
6. Add salt and pepper, oregano, and red pepper flakes. Stir often with a wooden spoon.
7. Add clams and enough clam broth to make a pink sauce.
8. Adjust seasonings and cook for 5 minutes longer; remove from heat and reserve.
9. Cook linguine in boiling water, drain and put in a warm bowl.
10. Toss with a pat of butter (optional).
11. Cover linguine with some of the sauce and toss gently, adding salt and pepper if needed.
12. Serve immediately and pass remaining sauce and grated cheese at the table.

Serves 4-6

NOTE: I cut the recipe in half and use 2 6.5-ounce cans of clams.

Pasta e Fagoli

From Dom DeLuise's book Eat This: It Will Make You Feel Better

2 garlic cloves, minced
2 TBSP olive oil
1 8-ounce can tomato sauce
1 cup water (I just measure this in the tomato sauce can)
1 16-ounce can cannellini beans (or any beans you want)
1/2 pound ditalini or elbow macaroni, cooked al dente (or any pasta you want)
1/4 cup chopped, fresh parsley for garnish
freshly grated Parmesan cheese to taste for garnish
hot pepper flakes (optional)

In sauce pan, fry garlic gently in oil until golden brown. Add tomato sauce and water; simmer for 10 minutes. Add beans, cook 5 minutes more. (My boys don't like beans, so I blend the water, the tomato sauce, and the drained beans in the blender to make the whole thing smooth.)

Add pasta; stir gently, continue to simmer until flavors have assimilated. If it gets too thick, add a little more water. Sprinkle with parsley, grated cheese and hot pepper flakes, if desired.

Serve immediately, or pasta will absorb all the liquid. DeLuise suggests serving with Italian bread, which he loves to dip in the sauce.

French Bread

From Laure via Melissa

1 1/4 cup warm water
3 cup bread flour
1 tsp salt
2 1/2 tsp yeast

For bread machine: put in on dough cycle
For mixer with dough hook: add all ingredients to bowl and knead for 6-8 minutes

Cover and let rise in warm place for 45 minutes or until double in bulk. (I turn my oven on to the lowest temperature possible and turn it off before it gets up to temperature, just to make it warmer than my kitchen. The dough rises, covered, in the oven.)

Punch down risen dough and roll into two tight balls. Let rest under moist cloth for 10 minutes.

Preheat oven to 400 degrees for 30 minutes. While oven is preheating, roll dough into rectangles and roll into loaves. Roll like playdoh snakes to get the seams out. Put on pans to rise while oven continues to preheat.

After 30 minutes, cut some gashes in the top of each loaf with a very sharp knife. Brush loaves with egg white mixed with a little water (I skip this step, but it does make them nice and shiny.)

Put pan in oven and throw in 3-5 ice cubes at the bottom of the oven. Immediately close the door and bake for 15-18 minutes. The ice cubes will melt and create a moist, hot environment in the oven to help make a crispy crust.

Aloo Matar Rasedaar (Potato and Pea Curry)

5 TBSP oil (I use about 2)
1 medium onion, chopped
2 cloves garlic, minced
2 whole cloves
2 bay leaves
1 (1-inch) piece cinnamon stick
1 tsp garam masala (an Indian spice blend)
1 tsp chili powder (I just use 1/4 tsp cayenne and call it good)
1/2 tsp turmeric
1/2 tsp ground coriander
1 can diced tomatoes, with juice
sea salt, to taste
2 medium potatoes, diced
1/2 cup frozen peas
chopped cilantro to garnish

Heat oil in saucepan and fry onion and garlic over medium heat until translucent. Add the cloves, bay leaves and cinnamon and stir fry another 2 minutes.

Add garam masala, chili powder, turmeric, coriander, tomatoes, and salt and mix well. Add the potatoes and peas; bring to a boil.

Lower the heat, cover the pan and simmer gently for about 15 minutes until the vegetables are done. Garnish with cilantro and serve with hot rice.

Prep time: 10 minutes, Cook time: 25 minutes. Serves 4

Carrot Raita

2/3 cup plain yogurt
2 tablespoons extra-virgin olive oil
1 garlic clove, minced
1/2 teaspoon cumin seeds
2 carrots, coarsely shredded
2 scallions, white and tender green parts only, thinly sliced
1 tablespoon finely chopped cilantro leaves (leave out if you don't like cilantro)
Salt
Cayenne pepper

Spoon the yogurt into a coffee filter set in a strainer and let stand until slightly thickened, about 10 minutes. Transfer the yogurt to a medium bowl.

Meanwhile, heat the olive oil in a small skillet. Add the garlic and cumin seeds and cook over moderate heat, stirring, until fragrant, about 1 minute. Add the carrots and scallions and cook, stirring, until just heated through. Add the carrot mixture and the cilantro to the drained yogurt and season with salt and cayenne. Serve the raita warm, at room temperature or chilled.

From Food and Wine

Bread with Garlic and Rosemary

Yields 2 round loaves

5-6 cups white bread flour, divided
2 TBSP dry yeast
2 TBSP sugar
1 1/2 tsp salt
1 TBSP minced garlic
1 tsp garlic powder
2 TBSP dried rosemary, slightly crushed
1/4 cup olive oil
2 cups hot water (130-140 degrees)

Mix 4 cups flour and all dry ingredients. Add water and oil and beat in mixer for 2 minutes or 100 strokes by hand. Add additional flour by 1/2 cups until a soft dough forms.

Knead 8-10 minutes by hand or 4-5 minutes with dough hook on mixer until smooth and elastic. Place in greased bowl and turn to coat. Cover and let rise for 45 minutes or until double in bulk (with my instant yeast, this takes only 20 minutes). Punch down and shape into 2 tight balls. Preheat oven to 450 degrees for 30 minutes and let rise for 30 minutes on greased baking sheet.

If desired, slash bread with a sharp knife and brush tops with olive oil and sprinkle with kosher salt.

Put bread in oven and throw 3-4 ice cubes on the bottom of the oven. Bake for 6 minutes and then reduce heat to 350 degrees. Bake for an additional 25-30 minutes or until bread sounds hollow when tapped on the bottom. Tent foil over bread over-browning if necessary. Let cool before slicing.

This recipe is an alteration of one from The Gift to be Simple Bread Book by Carol and Bill Hoehn

Chicken Wild Rice Soup

I have to post this recipe because I love it so much that I have to share. I used to work at The Saint Cloud Hospital in their Communications Department back in the day. Whenever this soup was on the menu, the whole hospital turned up in the lunch room. It is sooooo good!

Chicken Wild Rice Soup
from The Saint Cloud Hospital, St. Cloud, MN

32 oz. chicken broth
2 c. water
1/2 c uncooked wild rice (Uncle Ben's Wild Rice blend is ok)
1/2 c. chopped onion
1/2 c. chopped celery
1/4 c. chopped parsley (optional, or 2 TBSP dried parsley)
1/2 c. butter
3/4 c. flour
1/2 tsp. salt
1/4 tsp poultry seasoning
1/4 tsp pepper
2 c. whole milk
1 1/2 c. cubed cooked chicken
8 slices crisp bacon, chopped
2 TBSP dry sherry (optional, but good)

In stock pot combine broth and water. Add rice, onion, celery and parsley. Bring to a boil, reduce heat and cover. Simmer 35-40 minutes, until rice is tender. (Note: you can do this in the crockpot--it will take about 3 hours on high for the rice to get done)

In medium sauce pan, melt butter. Stir in flour, salt, poultry seasoning and pepper. Cook 1 minute, stirring constantly, until smooth and bubbly. Gradually stir in milk; cook until slightly thickened. Slowly add this to the rice mixture, stirring constantly. Add remaining ingredients and heat through, taking care not to boil. Makes eight 1 1/2 cup servings.

Apple Brownies

From Magistra on the SL Forums:

1 c butter, melted
2 c sugar
2 eggs
2-3 c chopped apples
1 c walnuts (opt.)
2 c flour
1 t baking soda
1 t baking powder
1/2 t salt
1 T cinnamon

Preheat oven to 350°. Grease a 13x9x2" pan. In a large bowl, beat butter, sugar, and eggs. Stir in apples and nuts. Mix in dry ingredients. Pour batter into pan and bake for 50 minutes.

Hope you like 'em! They're great warm with vanilla ice cream.

Lincoln Town Car of Burritos

Posted by Susan in the Boonies on SL
Bean Burritos
Gourmet Today Cookbook
Makes 6 burritos


Full of beans, pepper Jack, and one of our very favorite condiments - quick Mexican pickled onions - these burritos are outrageously good. Panfrying melts the cheese and crisps the outside of the tortillas.

For Pickled Onions

2 c. water
3 T. red wine vinegar
2 T. sugar
1 medium red onion, halved lengthwise and thinly sliced crosswise

For Bean Filling

3 T. vegetable oil
5 garlic cloves, finely chopped
1 t. ground cumin
1/2 t. salt
1/4 t. freshly ground black pepper
2 14 to 15 oz. cans pinto or black beans, rinsed and drained
1/3 c. water
3 scallions, finely chopped

For Assembling and Cooking Burritos:

6 (8- to 10-inch) flour tortillas
2 c. coarsely grated pepper Jack cheese (about 8 oz.)
1/3 c. finely choped fresh cilantro
1 1/2 T. vegetable oil

Accompaniments: salsa and sour cream

Prepare the Onions:
Bring water, vinegar, sugar, and salt to a boil in a 1 qt. heavy saucepan. Add onion and simmer, uncovered, until crisp-tender, about 3 minutes. Drain and cool to room temperature.

Make the Bean Filling:
Heat oil in a 12-inch skillet over moderate heat until hot but not smoking. Add garlic, cumin, salt, and pepper and cook, stirring until garlic is golden, about 1 minute. Stir in beans, coarsely mashing them with a potato masher or a large fork until combined. Add water and scallions and cook, stirring, until most of water ins absorbed, about 5 minutes. Remove from heat.

Assemble the Burritos:
Spread one sixth of bean filling across middle of 1 tortilla, leaving a 1" border at either end. Sprinkle with 1/3 c. cheese, 1 heaping T. pickled onions, and scant 1 T. cilantro. Fold ends of tortilla over filling, then roll up tightly, enclosing filling. Transfer seam side down to a plate and assemble 5 more burritos in same manner.

Cook the Burritos:
Heat 1 1/2 t. oil in a 10- to 11-inch cast-iron or other heavy skillet over moderately high heat until hot but not smoking. Add 2 burritos, seam side down and fry until lightly browned on underside, 1 to 2 minutes. Using tongs or a spatula, turn over and fry until golden, 1 to 2 minutes more. Transfer to paper towels to drain briefly, then transfer to a platter and cover loosely with foil to keep warm. Fry remaining 4 burritos in 2 batches in remaining oil in same manner.

Serve with salsa and sour cream.

Mahogany Beef Stew

From: Bon Appétit, February 2002

4 tablespoons olive oil
3 1/2 pounds boneless beef chuck roast, trimmed, cut into 2 1/2-inch pieces
3 1/2 cups chopped onions
2 cups Cabernet Sauvignon
1 14.5-ounce can diced tomatoes with Italian herbs, undrained
1/2 cup hoisin sauce*
2 bay leaves

1 pound slender carrots, peeled, cut diagonally into 1-inch lengths
1 tablespoon cornstarch mixed with 1 tablespoon water
2 tablespoons chopped fresh parsley

Heat 2 tablespoons oil in heavy large pot over high heat. Sprinkle meat with salt and pepper. Add meat to pot; sauté until brown on all sides, about 10 minutes. Push meat to sides of pot. Reduce heat to medium; add 2 tablespoons oil to pot. Add onions; sauté until golden brown, about 15 minutes. Mix meat into onions. Add 1 cup wine, tomatoes with juices, hoisin sauce, and bay leaves. Bring to boil.

Reduce heat to low, cover pot and simmer 45 minutes, stirring occasionally. Add carrots and 1 cup wine. Cover; simmer 30 minutes, stirring occasionally. Uncover, increase heat to high; boil until sauce is slightly thickened, stirring occasionally, about 15 minutes longer. Reduce heat to medium, add cornstarch mixture and simmer until sauce thickens, stirring occasionally, about 8 minutes. Discard bay leaves. Season stew with salt and pepper. (Can be made 1 day ahead. Cool slightly. Chill uncovered until cold, then cover and keep refrigerated. Bring to simmer before serving, stirring occasionally.) Transfer stew to large bowl. Sprinkle with parsley; serve.