Quiche Lorraine
Marion Adams
Two 10-inch pie crusts
8 large eggs
1/4 lb. ham
1/2 lb. diced bacon
1 quart half and half
1/4 lb. salt pork (without rind)
1/2 glass white wine (about 3 oz.)
pinch nutmeg
pinch black pepper
pinch baking soda
Preheat oven to 375°F. Sauté together pork, salt and bacon until transparent. Strain off grease and while still hot, add wine. Cook until reduced for about 10 minutes. Set aside and let cool.
Precook the pie crusts if they are store bought; put them in a 375°F oven for about 10 minutes.
In a mixing bowl, beat the 8 eggs by hand until foamy. Add half and half. Add dry ingredients. Mix. Put meats into the pie shells, and pour the egg custard over them. Bake 35 to 40 minutes or until the top is golden brown. Serve warm.
Impossible Quiche
Vic & Judy Enchelmayer
Add vegetables or substitute other meats in this recipe for variety.
1/2 lb. bacon, crisply fried and crumbled
or 1/2 lb. diced ham
1 cup Swiss cheese, shredded (4 oz.)
1/3 cup chopped onion (or less)
2 cups milk
3/4 cup Bisquick (biscuit mix)
4 eggs
salt and pepper
Preheat oven to 400° F.
Lightly grease a 10-inch pie plate. Sprinkle meat, cheese, onion over plate. Place remaining ingredients in a blender or mixer and blend 1 min.
Pour mixture into pie plate over other ingredients. Bake until golden brown and inserted knife comes out clean (about 35-40 minutes).
Let stand 5 minutes before cutting.
Baked Eggs and Shrimp
Robbie Adams
This recipe is from my roommate Nancy. Serves 2 or 3.
6 oz. medium sized shrimp, cooked & shelled
4 hard-cooked eggs, shelled
Dash white pepper (fresh)
1 tbsp. butter
1 tbsp. flour
1/2 tsp. prepared mustard
1/4 tsp. salt
1 tbsp. dry white wine
1-1/2 tsp. capers, drained
1 tbsp. chopped parsley
1/8 tsp. thyme
1/4 cup shredded Swiss cheese
1/2 cup + 1 tbsp. half-and-half, HOT
Have all ingredients assembled before starting. Butter a shallow, 1-quart casserole. Slice eggs and arrange half of the eggs in the casserole. Sprinkle shrimp over eggs, then top with remaining slices. Melt butter in a small pot and stir in flour. Cook, stirring constantly for 2 minutes, but do not brown mixture. Add hot half-and-half, all at once. Bring mixture to a boil and cook, stirring, another 30 seconds. Remove from heat and stir in remaining ingredients, except cheese. Pour sauce over eggs. Sprinkle with cheese.
If not baking immediately, cover with plastic wrap and refrigerate overnight. When ready to bake, uncover casserole and bake in 425° oven about 15 minutes, until piping hot and bubbly. Serve immediately.
Brunch Egg Casserole
Vic & Judy Enchelmayer
Vic calls this "Wedding Breakfast." It was served the morning of his wedding to Judy, and feeds 12 or more guests. It can be prepared a day in advance and stored in the refrigerator before baking.
6-8 slices of bread, buttered & trimmed
1-1/2 lb. sausage, browned & drained
2 tsp. mustard
8-12 eggs, beaten
1-1/2 cups canned milk or half-&-half
1-1/2 or 2 cups shredded Monterey Jack cheese
Place bread in greased 9 x 13 pan. Spread with sausage. Pour on egg mixture. Sprinkle Jack cheese on top.
Bake at 350°F for 25-30 minutes. Rest 5 minutes before serving.
8. Breads
Fast Poke Donuts
Robbie Adams
These are good if you're camping, or don't want to shop for donuts early on a Sunday morning. But if you're having the royal family over, you're better off going to Krispy Kreme.
2 cylinders of Pillsbury buttermilk biscuits
1 quart vegetable oil
confectioners sugar
cinnamon & sugar
Preheat the oil in a 2-quart saucepan so that a drop of water in it will dance around, but not spatter. Pop open the tubes of biscuits and poke holes through the centers of each one with your index finger, and stretch the dough out so the hole is about an inch across. Drop the biscuits into the oil two at a time and let them float around in the oil until the bottom is golden brown (about 2 minutes), then flip each one and let it finish on the other side (about 1 more minute).
Blot the donuts on paper towels, and when they are cool enough to handle, drop them in a small bowl of sugar, cinnamon and sugar or your favorite powdery, high-calorie substance. This recipe is great for kids who know their way around the kitchen a little.
Pumpkin Bread
Pete Enchelmayer
From Pete's own Better Homes and Barracks, Okinawa, Japan.
2 cups prepared pumpkin
1 cup oil
4 eggs
2/3 cup water
3 cups sugar
3-1/2 cups flour
2 tsp. soda
1-1/2 tsp. salt
1 tsp. cinnamon
1 tsp. nutmeg
Mix together pumpkin and oil in a large bowl. Add eggs, water, sugar. Sift together and add flour, soda, salt, cinnamon and nutmeg. Mix well. Add 1 cup pecans.
Bake at 350°F for 45-60 minutes. Makes 3 loaves or four 1-lb. coffee cans full. Do not grease pans or tins.
Mt. Moffitt Sausage Bread
Pete Enchelmayer
From Pete's Better Homes and Barracks, Okinawa, Japan.
1 cup scalded milk, cooled
1 scant tbsp. Crisco
1 egg
1 cup cold milk
3 tbsp. sugar
1 tsp. salt
1-1/2 pkg. dry yeast
Pork sausage - about 1 lb.
Flour
Add Crisco to scalded milk. Mix it with egg, cold milk, sugar, salt and yeast. Add flour and knead. Grease a bowl and put the dough into it to let it rise. Punch down and wait five minutes. Roll out (oblong) and crumble browned sausage onto it. Roll like a jelly roll - seam side down on a cookie sheet and let it rise again. Bake until done.
French Pancakes (crepes)
Paul Enchelmayer
1 cup flour
3 eggs, well beaten
1/2 tsp. salt
1 tbsp. oil
1-1/2 cups milk
Sift flour and salt; add milk and eggs, then beat all together very well. Have pan hot. Before starting each pancake add 1 tsp. oil, spread evenly over surface of pan. Pour in a little batter, tilt pan back and forth, so batter will spread over bottom. When brown, turn and brown on other side. Spread each pancake with jelly and roll up and dust with powdered sugar, or roll up and serve with lemon and sugar. Serve piping hot.
Croissants Pierre
Pete Enchelmayer
Adapted from Joy of Cooking - yields about 18 rolls.
7/8 cup milk
1 tbsp.lard or vegetable oil
1 tsp.salt
1 pkg active dry yeast
two eggs
1-1/2 tbsp.sugar
2-1/2 cups sifted all-purpose flour
1 cup soft butter - room temperature
Scald milk. Stir salt and lard into it until melted and dissolved. Cool until lukewarm.
Into 1/3 cup HOT water (not boiling), add package yeast and sugar. Add to milk mixture. Stir in or knead in flour to make sticky dough. Knead on a slightly floured surface, using a pastry scraper to flip the soft dough end over end 10 times.
Take one cup butter from refrigerator and allow it to become room temperature during the next procedure. Continue...
The dough should now hold together. Place it in an ungreased bowl, cover with a cloth and let rise until double in bulk, about 1-1/2 hours. Punch down, flip dough, and let rise again until double, about another 1-1/2 hours. Then cover the dough with a lid and place in the refrigerator until thoroughly chilled, at least 20 minutes. Roll with a rolling pin or pat out onto a floured surface into an oblong shape 1/4 inch thick.
Spread 1/3 cup of room-temperature butter over 2/3 of the dough, leaving an unbuttered border 1/4 inch wide. Fold the unbuttered third over the center third. Then fold the remaining third over the doubled section. The dough is now 3 layers thick. Press edges gently together. Swing the layered dough a quarter-turn (or directionally speaking bring east to south.) Roll it with the rolling pin again into an oblong shape 1/4-inch thick.
Spread another 1/3 cup butter over 2/3 of the dough and repeat as before in making a sandwich. Again swing dough a quarter-turn and roll it with the rolling pin into an oblong shape 1/4-inch thick.
Final time: Repeat with another 1/3 cup butter exactly as before.
Sprinkle dough lightly with flour, cover with a plastic or waxed paper and chill 1-1/2 hours. Allow the unwrapped dough to rest on a lightly floured surface about 10 minutes. Twice again, fold into a rectangle and fold into three layers. Then roll it out to the thickness of 1/4-inch.
Now cut off any folded edges which might keep the dough from expanding. Cut the dough into 3inch squares, and cut the squares on the bias. With your fingers roll the triangular pieces from the longest side to the widest corner. Stretch them slightly as you roll. Shape the rolls into crescents, and touching the two end tips together loosely. Place them on a baking sheet and chill immediately for a half-hour. Never allow them a final rising, as they would not be crisp if you did.
Roll dough out flat and cut into squares
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Divide squares into two triangles
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Roll triangle from broad edge
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Bring ends together
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(Ends may come apart during baking)
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Preheat oven to 400°. Beat two eggs in a bowl, and glaze the crescents lightly with it. Bake the crescents 10 minutes, then reduce the heat to 350° and bake until done - 10 or 15 minutes longer.
Orange Biscuits
Marion Adams
2 cups flour
4 tbsp.sugar
1/2 tsp.salt
orange juice
4 tbsp.lard (Crisco)
3 tsp.baking powder
3/4 cup milk
Sift together flour and baking powder, add sugar and salt and sift again. Mix lard into flour, add grated orange rind and 1 tsp. orange juice and milk. Mix well. Drop in muffin tins, dip a lump of sugar in orange juice and press on top of each biscuit. Bake in a hot (350°) oven.
Apricot-Nut Bread
Robbie Adams
This recipe is from my roommate Nancy.
1 cup snipped dried apricots
1 cup broken black walnuts
2-1/4 cups Bisquick
1 cup rolled oats
3/4 cup granulated sugar
1/4 tsp.salt
1 tsp.double-acting baking powder
1 egg
1-1/4 cup milk
Preheat oven to 350° and line pans with foil or grease and flour. In large bowl combine: biscuit mix, oats, sugar, salt, baking powder. Then add fruit and nuts. Beat egg, add milk. Quickly stir egg-milk mix into large bowl and beat hard for 30 seconds with a spoon. Do not over-beat.
Turn into pan and bake 50-60 minutes or until tester comes out clean. Cool in pan for 10 minutes. remove to rack to finish cooling. Wrap in foil to store. Makes two small loaves.
"Sleeper" Pumpernickel bread
Robbie Adams
This bread is named for its developer, who dozed off watching Saturday Night Live and let the dough rise for almost four hours (to no ill).
2 cups all purpose flour
3 packs dry yeast
1/4 cup sugar (optional)
1-1/2 tablespoons caraway seed
1-1/2 cups warm water
1/2 cup molasses
2 tbsp.cooking oil
1 tablespoon salt
2 cups rye flour
1 more cup all-purpose flour
handful cornmeal
Put yeast, water, sugar and molasses in a large bowl, and mix by hand until foamy. Let rest for 15 minutes.
Add 2 cups all purpose flour, 2 cups rye flour, caraway seed, oil and salt, and mix again until your arm falls off. Now beat some more. Add flour until you have a very sticky, doughy glob.
Shake flour all over the counter top and pour the dough out onto it. You may add another cup or two of white flour at this point to doctor up the consistency. Kneading is very important, and must be performed for 6-8 minutes straight. Shape into a ball and return to the bowl. Cover with a damp cloth, let rise till double (90 minutes minimum, up to four hours if it's late on a Saturday!).
Punch down & divide in half. Let rest 10 minutes. Shape into two round loaves. Place on a greased baking sheet sprinkled with cornmeal. Flatten slightly with hand to a 6-7 inch diameter. Cover, let rise till double (40 minutes).
Bake in a 350&Mac250; oven 35-40 minutes or until very well browned. Do not undercook. Makes two loaves.