Ham & Broccoli Quiche- Sara

HAM & BROCCOLI QUICHE-Sara

• Crust
• 1 Pillsbury refrigerated pie crust (from 15 oz. Pkg.)--Or make your favorite
• Filling
• 1 ½ cups cubed cooked ham
• 6 oz. (1 ½ cups) shredded cheddar cheese
• 1 cup frozen broccoli florets, thawed and thoroughly drained
• 4 eggs
• 1 cup milk
• ½ teaspoon salt
• ½ teaspoon dry mustard
• ½ teaspoon pepper
• Heat oven to 375 degrees. Prepare pie crust as directed on pkg. for one crust pie filling using 9-inch glass pie pan.
• Layer ham, cheese and broccoli in crust-lined pan. In medium bowl combine all remaining filling ingredients; beat well. Pour over broccoli.
• Bake for 35-45 min. or until knife comes out clean in center. Let stand 10 minutes before serving.

Sausage Egg Overnight Quiche- Mylinda

SAUSAGE EGG (Overnight) QUICHE-Mylinda

• 8 slices Bread cut into cubes (I use the really cheap store bought kind)
  2 C grated cheese (I like pepper jack but my family doesn’t so I use mild cheddar)
  1 ½ lb Link Sausage (I prefer 1 lb ground Italian sausage)
  6 eggs
  2 ½ C milk
  ¾ t dry mustard
  1 can cream of mushroom soup
  ¼ C milk
• Brown sausage.  Put bread then sausage then cheese in buttered 9X13 
  pan.  Beat eggs until lemon smooth, add mustard and milk.  Pour over 
  sausage and bread.  Refrigerate over night.  In the morning combine 
  soup and ¼ cup milk and pour over all.  Bake for 1 hour at 350.  I 
  often just mix the soup in with the eggs and milk etc and pour it on 
  with the rest then just bake it in the morning.

Fish Fry with Tartar Sauce- Sara

FISH FRY with TARTAR SAUCE-Sara

• Fish Fillets (6-10), washed and patted dry
• Flour (approx. ½ cup)
• 2-3 eggs (slightly beaten and mixed with 1-2 Tbsp water)
• Seasoned bread crumbs (approx. ½ cup)
• Salt, Pepper
• ¼ cup oil (or more)·
  
  • Heat oil in large skillet. In three shallow bowls place (separately) flour, eggs, and
    bread crumbs (mixed with salt and pepper). Coat fillets in flour,
    then egg, then bread crumbs. Fry over medium high heat
    until fish is flaky. Transfer to paper towels on plates to soak up
    extra oil.
  • Tartar Sauce:
  • 1 cup mayo, ¼ cup sweet pickle relish-drained, 1 Tbsp finely chopped onion, 1 Tbsp parsley, 1 Tbsp chopped
    pimento (opt), 2 tsp lemon juice·
  • Combine all ingredients.

Burgers That Don't Fall Apart- Sara

BURGERS THAT DON'T FALL APART-Sara

• 1 lb. ground beef (90% lean) (I like to use 1/2 ground turkey, 1/2 beef) 
  1 egg
  1 Tbsp Worcestershire sauce or steak sauce
  ¼ to ½ cup bread crumbs
  ½ cup finely chopped onions (opt)
  1 tsp garlic powder (opt)
  Salt and Pepper to taste
  • Combine all ingredients in a bowl and mix very well.  Make dense ¼ lb. burgers. Grill or broil for 4-6 minutes.  Flip and cook 3-5 minutes longer.   Enjoy burgers on large wheat buns with tomatoes, sliced onions, lettuce, mayo and ketchup, etc.

Thai Shrimp Bisque- Sara

THAI SHRIMP BISQUE-Sara

• 1 ½ cups of rice, prepare as usual
  1 lb uncooked, tail-on shrimp
  ¼-½ c. onion, chopped
  1 ½-inch piece peeled fresh ginger, finely chopped
  1 tsp vegetable oil
  2 garlic cloves, pressed
  2 Tbsp cornstarch
  1 Tbsp sugar
  2 Tbsp Hoisin sauce
  1 tsp salt
  1 Tbsp tomato paste
  ½-1 tsp curry powder (to preferred taste)
  Dash of cayenne pepper
  8 oz sliced mushrooms (optional)
  Lime juice, to taste
  1 can chicken broth
  1 can lite coconut milk (or regular)
  1 can plain diced tomatoes, drained (or 1 cup diced, fresh tomatoes)
  2 Tbsp snipped cilantro
• Clean and remove tails from shrimp, set aside. Heat oil in medium pot. Add onions, ginger and garlic; cook and stir 2-3 minutes. Stir in cornstarch, sugar, Hoisin sauce, salt, tomato paste, curry and cayenne. Gradually add broth & coconut milk and lime juice. Bring to a boil. Add mushrooms; simmer 3-4 minutes. Add shrimp and tomatoes; simmer 3-4 minutes more until shrimp turns pink and is cooked through. Ladle into soup bowls; top with hot cooked rice and snipped cilantro. MMMmmmm....one of our favorites!

Salmon & Veggies- Ivalou

SALMON &  VEGGIES-Ivalou

• Fresh salmon
• Fresh lemon wedges
• Onion wedges
• Seafood seasoning
• Tomato wedges
• Salt & pepper to taste
• Fresh Aspargus
  
  • Place fresh slabs of salmon on tin foil and add onions, fresh tomatoes, asparagus and lemon wedges. Sprinkle with seafood seasoning and
    ground pepper. Wrap, place on cookie sheet and bake @ 375-400 for 40-50 minutes. (depending on size and thickness of salmon).

Thai Chicken, Shrimp & Broccoli

• 
  

This is a recipe that I made up.

• 1 large chicken breast cut in to 1 inch pieces. Cover with 2 tablespoons of cornstarch and a few shakes of curry powder. (Start out with less and then add more if you need it. I just eyeball the color). Cook with a tablespoon of olive oil and galic salt. Remove from pan and stir fry:
• 1 cup broccoli florets
  1 cup sliced carrots
  1/2 cup mushrooms
  
  • When the above are crisp tender, add chicken back and a handful or two of shrimp (tails removed) . Add:
    1 can coconut milk
    2 Tbl soy sauce
    2 Tbl lime juice
    1/2 tsp chicken boullion
    3 Tbl chopped cilantro
  • Serve over hot steamed rice. This is one of our favorites.

Crab Linguine

CRAB LINGUINE

• 6-8oz linguine, cook according to package directions
  1 pkg flake style crab
  2 large garlic cloves, minced
  1 tsp dried oregano, crushed
  1 cup whipping cream
  3/4 cup parmesan cheese, grated
  
  • Saute garlic, crab meat, add cream and cheese.
  • Sprinkle with:
    1 med tomato chopped
    1/2 cup sliced green onions
    The origional recipe called for the tomatoes and green onions to be cooked with the garlic- but I prefer the taste of them fresh, so do as you like.

Lemon Grilled Salmon

LEMON GRILLED SALMON

• 1/2 salmon fillet-the long ones, or salmon steaks
• Marinade:
  1/4 c. brown sugar
  3 Tbl chicken broth
  3 Tbl oil
  3 Tbl soy sauce
  3 Tbl green onions finely sliced
  
  • Combine and pour over salmon. Marinade at least one hour.
  • Place salmon skin side down on tin foil. Mix the following and sprinkle on top.
    3/4 tsp dill weed
    1/2 tsp lemon pepper
    1/2 tsp salt
    1/4 tsp garlic powder
  • Thinly slice one lemon and arrange on top of salmon. Cover with tin foil to form a tent. Grill for 15-20 minutes or until fish flakes.

Arthur Treacher's Fish Batter- Mylinda

ARTHUR TREACHER'S FISH BATTER-Mylinda

• 3 lbs fish fillets
  2 C all purpose flour
  3 C pancake mix
  3 C club soda
  1 T onion powder
  1 T seasoned salt
  
  • Dip moistened fish pieces evenly but lightly in the flour. Dust off any excess flour and allow pieces to air dry on waxed paper, about 5
    min. Whip the pancake mix with the club soda to the consistency of buttermilk- pourable, but not too thin and not too thick. Beat in
    the onion powder and seasoned salt. dip floured fillets into batter and drop into 425 degree oil in heavy saucepan using meat
    thermometer. Brown about 4 minutes per side. Arrange on cookie sheet in 325 degree oven to keep them crisp until all pieces have
    been fried. This batter is also great for doing fried onions and any other number of vegetables (green tomatoes, zucchini, boiled
    carrots, etc.) and anything else you like to batter fry.