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I will my Mom brought me a cookbook she had since like 1950. The recipe is from there. It looks good so we will see how it turns out. Keep your fingers crossed.
I have shrimp defrosting in the fridge now, not sure what I am making yet. Nasty rain again today. Shrimp bisque hmmmmmm, now that does sound good. What's a wife to do.
I wonder why they had to close part two and open part three? Weird! lol We're under the same situation over in games... most of the games were closed last night and we were scrambling to reopen them... and we lost our Last Person to post - 290,000k thread.... lol
Dinner tonight... my friend of 43 years usually comes over for cocktails and dinner on Friday's and we play Rummikub or find some other way to get in trouble around here.... redesigning a room or whatever pops up... always fun... tonight we're going to address a guest bedroom upstairs I've been painting this week... rearrangine the furniture etc...
So... I've decided I'm going to make spinach artichoke dip and I think I'm going to make a recipe I made up about 15-16 years ago... Crustless Bacon Broccoli Onion Cheddar Quiche. I've added it below in case anyone would like to try it out....
Hope everyone else has a great Friday!
I tried to add the recipe as a doc so it would be there to click on, but it isn't attaching... so here ya go:
[CENTER][CENTER] [/CENTER]
[CENTER]Crustless Bacon, Broccoli, Onion and Cheddar Quiche[/CENTER][/CENTER]
½ lb. bacon cooked and cut into 1” pieces
2 cups broccoli pieces, florets and stems
1 cup chopped onion
4 eggs (I always use Jumbo)
2 cups half and half
½ cup shredded sharp cheddar cheese
2 Tbsp. olive oil
2 cloves garlic crushed
½ tsp. fresh crushed black pepper
½ tsp. salt
1-2 Tbsp. prepared mustard (to taste) I like Gray Poupon country Dijon
Heat olive oil over medium high heat in medium fry pan and add crushed garlic, chopped onion. Stir fry ‘til barely tender, stirring constantly, so as not to burn (about 3-5 mins.).
In a large bowl, beat eggs with half and half ‘til well mixed and creamy looking. Stir in remaining ingredients, blending well.
Pour into a 10” x 10” x 2” glass baking dish and bake at 400° F for 20 minutes. Reduce heat to 325° F and bake 15 minutes longer or just until egg mixture is set and slightly browned on top.
4 Maine Servings Prep time: 30 minutes Cooking Time: 1 hour
Gale 9/1993
Last edited by CoastalMaine; 03-27-2009 at 12:33 PM..
Reason: Why I had Broccoli twice in the sentence I'll never know... lol
I will my Mom brought me a cookbook she had since like 1950. The recipe is from there. It looks good so we will see how it turns out. Keep your fingers crossed.
I love old cookbooks. A big part of my collection is devoted to books from different decades.
Location: Finally made it to Florida and lovin' every minute!
22,677 posts, read 19,261,770 times
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Quote:
Originally Posted by elston
When I have real home-baked bean pot beans... I use them too.
Now I don't believe you leave an oven going for 6 to 8 hours to bake your own beans in Florida....
No, I simmer them with the ham or bacon and onion for a couple of hours, then add just enough brown sugar and maple syrup to give it a hint of sweetness, put bacon on the top and bake for about an hour. mmmm. Being in Florida doesn't change what we eat, except we do cook out more than we did up north. I'll throw a turkey in the oven or a pot roast, etc. We do have A/C ya know!
Quote:
Originally Posted by Debsi
I love old cookbooks. A big part of my collection is devoted to books from different decades.
I love cookbooks, too. I had to give up a bunch of my collection when we moved. But I kept the relics!
I love old cookbooks. A big part of my collection is devoted to books from different decades.
I like this one its a "Women's Home Companion Cookbook". It is a simple basic cookbook. It explains how to make all these different sauces, (here I have actually been making many of them and didn't know they had different names, LOL I thought they were all gravy).
I have been cooking more simply lately and this seems to have a lot more economical dishes as well. Kind of nice.
It also has a section in the back for canning and freezing with blanching tables too. I found that really helpful especially since I want to start canning this summer.
I too love old cookbooks with the simple delicious recipes. When my mother in law passed on at 88 I got all her cookbooks. She was a great cook.
She hated me but what are you gonna do?
CoastalMaine that sounds sooooo good. I actually copied pasted and forwarded it to my DD.
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