Corn and Bacon 'Quiche'

Combine:

3 beaten eggs
1 can creamed corn
3/4 can milk
1/2 cup Bisquick
generous dash of pepper

In a quiche dish, spread:

1 1/2 cups grated sharp cheddar cheese
1/4 cup real bacon bits (like from Costco)

Pour the egg mixture over the cheese and bacon. Bake at 375 for 40 - 45 minutes till browning and firm. Let stand 5 - 10 minutes and serve.


Karen Utley

Scottish Eggs

Ingredients:
Cooking oil (I use peanut oil)
1 large raw egg
1 Tablespoon water
1 lb sausage meat (I use turkey breakfast sausage)
Pinch of mace
Pinch of salt
Pinch of freshly ground pepper
6 hard boiled eggs*, with shells removed
1 Tablespoon flour
5 oz dry breadcrumbs

Place enough oil in skillet to make it 1-1/2” deep. Heat oil to 360 degrees (on my electric stove this is just above “5” on the dial).

Preheat oven to 350 degrees.

Beat the egg and water together and set aside.

Mix the sausage, mace, salt and pepper. Divide into 6 portions. Place each portion between clear plastic wrap and press flat.

Dust the hard boiled eggs in the flour. Remove one side of plastic wrap from sausage and place egg in center. Mold the sausage around the egg, making sure there are no gaps. Remove the plastic wrap and discard.

Place sausage in egg and water mixture and then in breadcrumbs. Press the crumbs in gently. Place in hot oil CAREFULLY. Cook for 3 minutes on each side (there should be enough oil to cover half the egg at one time). They should be light brown when done. Hint – be careful not to drip any water in the hot oil.

Drain eggs on paper towels and then place on cooling rack on top of cookie sheet. Bake in oven at 350 degrees for 30 minutes. They should be dark brown when done. Cut in half to serve.

You may serve hot or, allow to cool and, refrigerate for a cold snack later.

*Hard boiled eggs: place eggs in cold water for 15 minutes. Turn on High until boiling, place lid on pan and remove pan to a cool burner, let stand for 15 minutes. Place in sink and run cold water into pan until eggs are cool. Let eggs sit in cold water for 5 minutes. Dry and place in refrigerator over night. Tap shells on counter or side of sink until shell is completely broken and remove from large end first. If shell sticks, run under cool water or dip into bowl of water as you peel.

Submitted by Renae Murray

Coconut Chicken with Lime

1-1/2 lbs chicken breast
1/2 can of coconut milk
1 Tbs of tomato paste
1/2 tsp of cinnamon
1 cinnamon stick (optional)
1/2 onion, chopped
2 cloves of garlic, chopped
1 lime
1/2 a pineapple
2 Tbs of sugar
salt to taste

Rinse the lime under hot water, dry and zest. Brown the chicken and onion. Add salt, cinnamon and garlic. Mix tomato paste with sugar and water. Add to chicken. Add coconut milk, bring to a boil. Add cinnamon stick and lime zest. Cover and simmer for 20 mins. Dice the pineapple. Grill pineapple if desired. Add lime juice to chicken. Serve with rice and pineapple

Submitted by Sylvie-Anne Rasmussen

Corn and Bacon Quiche

Combine:

3 beaten eggs
1 can creamed corn
3/4 can milk
1/2 cup Bisquick
generous dash of pepper

In a quiche dish, spread:

1 1/2 cups grated sharp cheddar cheese
1/4 cup real bacon bits (like from Costco)

Pour the egg mixture over the cheese and bacon. Bake at 375 for 40 -
45 minutes till browning and firm. Let stand 5 - 10 minutes and serve.

Submitted by Karen Utley

Pane Bianco (Italy)

2 packages yeast
2-1/2 cups very warm water
2 tablespoons sugar
2 teaspoons salt
6 -b7 cups all-purpose flour (or more)
yellow corn meal
1 slightly beaten egg white
1 tablespoon water

Dissolve sugar in very warm water, then sprinkle on the yeast. Let dissolve for a few minutes, then stir in. Let set about 10 minutes. Stir in salt, then stir in about 2 cups of flour. Beat. Then add another 2 cups of flour, kneading as necessary. Add the rest of the flour gradually to form a very stiff dough. (More flour may be needed.) Let rest another 10 minutes. Turn out on floured board and knead, adding flour to prevent sticking, for at least 15 minutes.

Let rise in greased bowl for about an hour. Punch down and let it rise again. Form two long loaves, place on greased baking sheets sprinkled with corn meal. Combine egg white and 1 tablespoon water, brush on loaves, let rise about an hour till nearly double.

Preheat oven to 375. Place shallow pan on lower rack of oven, fill with boiling water. Put loaves in the oven. Bake about 20 minutes, brush with more of egg-white mixture and bake another 20 minutes.

Submitted by Karen Utley

Wheat Farmer Bread (Finland)

1 potato, sliced thin
2 cups water
milk
1 package yeast
1-1/2 teaspoons salt
1 tablespoon sugar
2 tablespoons caraway seed
1-1/2 cups whole wheat flour
2 cups all-purpose flour
melted butter

Boil potato in water till very soft. Stir potato-water mixture to dissolve potato. Let cool a little, then add milk to make 2-1/2 cups liquid total. When cooled to very warm, add sugar and sprinkle on the yeast. Let dissolve, then add sugar, salt and caraway seed. Beat in whole-wheat flour, add all-purpose flour 1/2 cup at a time, kneading as necessary to form a stiff dough. Continue kneading till smooth and elastic.

Grease dough and let rise till double. Form 2 round loaves and let rise about 40 minutes. Using handle of a long wooden spoon, press straight down through loaves in rows about 1 inch apart. Bake at 375 for about 35 minutes. Brush with melted butter.

Submitted by Karen Utley

Limpa Bread (Sweden)

1 cup boiling water,
1/2 cup rolled wheat OR cracked wheat
2 teaspoons crushed fennel seed
1 tablespoon grated orange peel
2 teaspoons salt
1/3 cup molasses
1 package yeast
1-1/4 cup very warm water
2 cups rye flour
2 cups whole wheat flour
2 – 2-1/2 cups all-purpose flour
melted butter

In a large bowl, pour boiling water over rolled OR cracked wheat, fennel seed, orange peel, salt, molasses and 3 tablespoons butter. Let cool to lukewarm. Meanwhile, dissolve yeast in water and add to lukewarm mixture. Beat in rye flour, then stir in whole wheat flour. Add all-purpose flour 1/2 cup at a time to make a moderately stiff dough.

Turn dough out onto a floured board and knead till smooth and elastic, adding flour to prevent sticking. Grease dough and let rise in a warm place till doubled (about 2 hours). Punch down and form two round loaves. Let rise till almost doubled (about 1 hour). Bake at 350 for 35 minutes. Brush with melted butter.

Submitted by Karen Utley