Potato Croquettes

1987 Southern Living Annual Recipes

June, page 116

4 cups cooked mashed potatoes
2 eggs beaten
2 to 4 tbsp buttermilk
3 tbsp chopped fresh chives
1 tsp salt
1/4 tsp white pepper
1 1/2 cup crushed round buttery cracker crumbs (about 40 crackers)
1/4 cup butter, melted
1/2 tsp paprika
Chives (optional)


Combine first 6 ingredients; mix well.  Divide mixture into 8 portions, and shape into croquettes; roll in cracker crumbs.  Place on a lightly greased 15x10x1 inch jellyroll pan; cover and refrigerate up to 24 hours.
Combine butter and paprika; drizzle over croquettes. Bake at 375 degrees for 20 to 25 minutes or until golden.  Garnish croquettes with chives if desired. Yield 8 servings.


Note: Potato Croquettes may be frozen.  To bake, place frozen croquettes on a greased baking sheet.  Combine butter and paprika; driver over croquettes. Bake at 375 degrees for 35 minutes or until golden.

Chocolate Pancakes

1 cup of pancake mix (just add water kind)
3/4 cup water
1  1/2  tsp sugar
2 tbsp cocoa powder
1 tsp vanilla

Mix together and cook as you would normal pancakes. Serve with Chocolate Syrup.

"Boursin Cheese"

from Lady & Sons Too!, page 13

1 pound cream cheese, softened

8 ounces whipped butter at room temperature

1 teaspoon garlic salt

1/2 teaspoon dried oregano

1/4 teaspoon dried basil

1/4 teaspoon dried dill

1/4 teaspoon dried marjoram

1/4 teaspoon black pepper

1/4 teaspoon dried thyme

Place the cream cheese and butter in the bowl of a food processor.

With the machine running, add the seasonings, and process until smoothly blended.  Line a medium size crock or bowl with plastic wrap and fill wit with the cheese mixture.  Cover and refrigerate for up to 1 week.  Serve with buttery crackers.  This also makes a tasty spread for roast beef sandwiches.

(The picture shows only less than half of what the recipe makes.)

Buttermilk Biscuits

from: The All-Purpose Cookbook, Joy of Cooking, May 1982, page 634

Preheat oven to 450°

Sift together into a mixing bowl:

1 ¾ cups sifted all purpose flour

½ tsp salt

2 tsp baking powder

1 tsp sugar

½ tsp baking soda

Cut in:

¼ cup lard or 5 tbsp butter

Add and lightly mix:

¾ cup buttermilk

Turn the dough onto a floured board.  Knead it gently for ½ minute.  Pat the dough to thickness of ¼ inch.  Cut with a biscuit cutter. Bake 10 to 12 minutes.


Uneaten biscuits are great to crumble and freeze to use at a late time.

Fried Chicken

Wash, dry, soak in buttermilk for 4 hours.

Flour Mixture: flour, kosher salt, pepper, paprika (enough to coat all the chicken pieces and enough to make gravy with when the chicken is done.)

To a cast iron skillet (the best) or other skillet add veggie oil 1/2 way and heat  to 325°.

Remove chicken from buttermilk and dredge in flour mixture.

Gently add chicken to the hot oil. Cook for 9-12 minutes until dark golden brown then turn chicken over.

Cover and cook for an additional 10 minutes until the chicken is cooked to 165°.

Transfer chicken to cookie rack above a brown paper bag to drain.

Serve hot, room temp or cold. 

Quiche Aux Oignons (Onion Quiche)

from Mastering the Art of French Cooking, Volume 1, page 151

2 lbs minced onions (about 7 cups)
3 tbsp butter
3 tbsp oil
1 1/2 tbsp flour
2 eggs or 3 yolks
2/3 cup whipping cream
1 tsp salt
1/8 tsp pepper
Pinch of nutmeg
2 oz (1/2 cup) grated Swiss cheese
A 9 inch partially cooked pastry shell
1 tbsp butter cut into pea sized dots

Cook the onions in a heavy skillet with the oil and butter over very low heat, stirring occasionally until they are extremely tender and h a golden yellow.  This will take about an hour.

Sprinkle with the flour and mix well, cook slowly for 2 or 3 minutes. Allow to cool slightly.

Beat the eggs or egg yolks in a mixing bowl with the cream and seasonings until blended.  Gradually mix in the onions and half of the cheese.  Check seasoning.  Pour into tart shell.  Spread on the rest of the cheese and distribute the butter over it.  Bake in upper third of preheated oven for 25 to 30 minutes until quiche has puffed and golden brown.

No Crust Egg Custard Pie

3 tbsp plain flour
3 eggs
1 cup sugar
2 tbsp butter
1 tall can evaporated milk
1 tsp vanilla (or almond) extract


Mix in a blender for 18 seconds.  
Pour into a greased 9 inch pie plate.
Bake at 325 degrees for 35 to 40 minutes.

Roasted Broccoli

Broccoli (or Green Beans, Asparagus or Brussels Sprouts)*

Extra Virgin Olive Oil

Salt

Pepper

~~~~~~~~

Preheat oven to 425 degrees.

In a bowl (or large Zip-Loc baggie) mix broccoli with enough EVOO to coat it.

Add salt & pepper to taste.

Transfer to baking pan.

Bake until broccoli has be come caramelized and almost burnt.

Move broccoli to a serving dish and serve hot.

*Veggies can be fresh or frozen. The key is to watch them so they don't burn to a crisp!

This is Roasted Broccoli & Roasted Asparagus

Mice

1 can pear halves, drained

Mayonnaise (Duke’s is best, but Kraft is okay)

Cheddar Cheese, finey shredded

~~~~~~~~

On a serving dish, lay the pears in a single layer.

Place a dollop of mayo in the center of each pear.

Place cheese on top of mayo. –You don’t want a little but you don’t want a lot either.

Place in refrigerator to chill for no less than 15 minutes.

French Beef Salad

3 tbsp oil

1 lb mushrooms, sliced

2 tbsp lemon juice

salt & pepper to taste

4 tbsp olive oil

4 tbsp red wine vinegar

1 medium garlic clove, crushed

½ tsp dry mustard

Pinch chervil

1 ½ lb flank steak, broiled & chilled or 1½ leftover beef roast*, julienned

Pinch basil

¼ lb Swiss cheese, julienne strips

cherry tomatoes

Lettuce Leaves

1 tbsp mince parsley

*We normally just cook the meat in the Crockpot and chill it over night then just break it apart. It is much easier that way. If you do not want mushrooms, you still need the lemon juice mixed with the oil & vinegar.

Heat 3 tbsp oil. Add mushrooms, lemon juice, salt and pepper; cook until tender. Set aside and cool. In a large bowl, beat olive oil, vinegar, garlic, mustard, herbs, salt and pepper. Add beef, mushrooms and cheese. Toss lightly to coat.

Serve on bed of lettuce and sprinkle with parsley and garnish with tomatoes.

Sandra J Brownies

2 cups sugar

4 tbsp cocoa powder

1 cup oil

1 cup self rising flour

4 eggs

1 tsp vanilla

Mix all ingredients and pour into a greased and floured oblong pan. Bake at 350° for 30 minutes or until toothpick comes out clean.

Yorkshire Pudding

1 ¼ cup sifted flour

1 ½ cup milk

1 tsp salt

2 eggs

½ tbsp hot melted butter (per casserole or muffin cup) OR 2 tbsp hot drippings from roast

Sift flour and salt together and gradually beat in milk then eggs until smooth.

Pour butter or drippings into six ½ cup casseroles OR a 9x13 Pyrex dish OR 12 muffin cups.

Pour batter into prepared dish. If using casseroles or muffin cups fill to almost top as they will rise greatly.

Bake 20-25 minutes at 450° until golden brown. Seve hot!

Peanut Butter Chocolate Chip Muffins

1 1/2 sticks butter, melted

1 cup sugar

2 eggs

2 tsp baking powder

1/2 tsp salt

2 cups flour

1 cup milk

1 bag Nestle Peanut Butter- Milk Chocolate Chips

Preheat oven to 375 degrees.

Prepare muffin pan with paper liners. (This makes 24, so line 2 muffin pans, or just try not to eat the batter while waiting on the first ones to get done!)

1. In a large mixing bowl, add butter, sugar, eggs, baking powder and salt. Mix well.

2. Add 1 cup of flour and 1/2 cup milk. Mix well.

3. Add rest of flour and milk. Mix well. (Add another splash of milk if batter is too thick. It's suppose to be thick, but not where it isn't stir-able.)

4. Add bag of chips. Fold in.

5. Fill muffin cups 3/4 full.

6. Bake for 25-30 minutes or until toothpick comes out clean. Check them at 25 minutes b/c that is when they are done for me.

7. Eat now or cool to room temp then freeze for 30 minutes before placing 2 in zip top bag to enjoy later.

Grandma Strick's Pimento Cheese

16 oz. American Cheese, grated
2 jars diced pimentos, drained
Pepper to taste
¾ of 1 quart jar of Duke’s Mayonnaise
Touch of Sugar

Mix all together in a large bowl. Refrigerate. Serve on light bread or toast on open-faced hot dog buns.
It is really good on Grandma’s Angel Biscuits with some roast beef.

**Can eat right then but it isn’t as good as refrigerating at least a couple of hours but best if done for 8 hours. It is best made the night before you want to eat it since it will be too mayonnaise-y if eaten right away.

Mom's Lemon Pound Cake

1 cup butter
½ cup Crisco
3 cups sugar
6 eggs
3 ¼ cup cake flour
1 cup milk
2-tsp lemon flavoring
1 tsp baking powder

(Mande’s changes: ⅔ of small bottle of lemon flavoring, 1 tsp fresh lemon zest & ½ tsp fresh lemon juice)

1. Cream butter & shortening.
2. Add sugar gradually, creaming all the time
3. Add eggs one at a time, continuing creaming.
4. Sift flour and add alternately with milk, beginning and ending with flour.
5. Add baking power and flavoring (also zest & fresh lemon juice here if you choose); mixing well without beating too much.
6. Pour into a greased & floured tube pan.
7. Bake at 325° for 1½ hours.

~For Cupcakes bake @ 350 for 20 minutes. Makes approx. 41 cupcakes!~

Easy Potato Casserole

Southern Living Annual 1981, page 114
Diana Curtis, Albuquerque, New Mexico

1 (32 ounce) package frozen shredded hash browns, thawed
1 medium onion, chopped
½ cup green pepper, chopped
1 (10 ¾ ounce) can Cream of Potato Soup, undiluted
1 (10 ¾ ounce) can Cream of Celery Soup, undiluted
1 (8 ounce) carton commercial sour cream
½ tsp salt
⅛ tsp pepper
1 cup (4 ounce) shredded Monterey Jack Cheese


Combine all ingredients except cheese; stir well.
Spoon potato mixture into a greased 2 inch shallow casserole dish.
Bake at 325 degrees for 1 hour and 15 minutes.
Sprinkle with cheese and bake an additional 15 minutes.
Yield: 8 servings

Blondies - Attempt #1

⅔ Cup Butter 1 lb Light Brown Sugar 3 Eggs 2 ¾ tsp Baking Powder 4 tsp vanilla extract Pinch of Salt 2 ½ Cups Flour
1. Melt Butter and then mix with Brown Sugar & remove from heat. 2. Add eggs and vanilla extract – tempered in – cause you don’t want scrambled eggs mix well with mixer. 3. Add in Baking Powder, Salt, and flour- mix well. 4. Spread onto greased cookie sheet and Bake at 350° for 20 minutes.

Red Pepper, Spinach & Feta Quiche

1 pie crust

1 Tbsp olive oil

2 cups packed fresh spinach, washed and trimmed

2 cups sliced red bell pepper

3 eggs
2 cup heavy cream

2 cup milk
4 oz feta cheese, crumbled

Pinch of nutmeg

salt and pepper

Preheat oven to 425F, place a baking sheet on the middle rack.

Place prepared pie crust in a pie dish.

Over medium heat, sauté bell pepper in oil for one minute. Add spinach and sauté until wilted. Season pepper and spinach mixture with salt and pepper.

In a medium bowl, whisk the eggs, milk, nutmeg and cream together.

Arrange feta over bottom of pie shell, place pepper and spinach mixture on top. Pour egg and cream mixture over the other ingredients.

Bake on the baking sheet for 15 min.

Reduce heat to 350F and bake another 30 minutes, until set and the center is slightly puffed up. Watch carefully so that crust does not burn.

Serve warm or cool.

Orzo & Rice

2 tbsp butter

½ cup orzo pasta

½ cup long grain white rice

2 cups veggie broth

In a medium sauce pan, melt butter over medium-high heat.

Add orzo to butter and brown until golden.

Add rice and broth; bring to a boil, cover and lower heat to medium-low.

Simmer for about 20 to 25 minutes or until all broth is absorbed; serve.

Chili con Queso Dinner

1 lb smoked sausage, cubed

1 medium onion, chopped

2 can chopped tomatoes (with juice)*

1 can whole green chilies*

1 cup Monterey Jack cheese, shredded

¼ tsp black pepper

½ tsp salt

¼ cup sour cream

*I used one can of diced tomatoes w/ green chilies the first time I made this & it was REALLY spicy. Next time, I will use 1 can of chopped tomatoes & a ½ can of diced green chilies and use the other half to make Strickland Style Chili Rellenos.

1. Cook the sausage and onion in a skillet on medium heat , stiring occasionally, until the sausage is browned and the onion is softened.

2. Add the tomatoes and green chilies. Cook for a couple of minutes, until the tomatoes are soft.

3. Add the cheese and cook until cheese is melted.

4. Stir in the salt and pepper. Taste and adjust seasoning if desired.

5. Stir in the sour cream. Serve hot with tortilla chips or spoon onto crusty French or Italian bread.

Bell Pepper Risotto*

*from The Essential Vegetarian Cookbook by Diana Shaw

4 cups veggie broth

1 tbsp unsalted butter OR extra virgin olive oil

2 shallots, minced

1 carrot, peeled & minced

1 celery stalk, trimmed & minced

1 red bell pepper, cored, seeded & diced

1 yellow OR orange bell pepper, cored, seeded & diced

1 cup Arborio rice

¼ cup dry white wine OR 1 tbsp white wine vinegar

1/3 cup Parmesan Cheese (optional)

Pour the veggie broth into a large saucepan and bring it to a simmer over medium heat. Turn down the heat to medium-low, keeping the broth at a simmer.

Meanwhile, melt the butter or heat the oil in a medium, heavy saucepan over medium-high heat, swirling he pan to coat the bottom.

Add the shallots, carrot, celery and bell peppers, and sauté until they’re softened, about 10 minutes.

Add the rice and wine or vinegar and stir until most of the liquid has evaporated 2 to 5 minutes.

Using a ladle, add about 1 cup of hot broth. Stir constantly over medium heat until the broth has been absorbed, about 5 minutes. Add another ladleful and keep stirring this too has been absorbed.

Continue the process, adding broth about ½ cup at a time and stirring until the rice kernels are plump and no longer chalk white in the center.

The risotto should look like creamy rice pudding and the kernels should be nice and chewy. It should take 25 to 30 minutes altogether.

Finally, stir in the final ladleful of broth and the grated Parmesan. Continue stirring until there’s no liquid left on the surface and the cheese is well distributed throughout.

Potato Gratins*

*from The Essential Vegetarian Cookbook by Diana Shaw page 228

2 tsp extra virgin olive oil

2 shallots, minced

1 garlic clove, minced

2 lbs Yukon Gold potatoes, peeled & sliced

1/2 cup veggie broth

1/4 cup minced parsley

3 tbsp grated Parmesan Cheese

Salt & Pepper to taste

Heat oil in large skillet over medium-high heat.

When it's hot, add the shallots & garlic, reducing heat to medium-low and saute until the shallots have softened. (About 6 minutes).

Add the potatoes and broth.

Cover and continue to cook over medium-low until the potatoes care soft enough to mash with the back of a spoon, about 20 minutes. (You can add more broth if necessary to prevent sticking.)

Heat the broiler.

Lightly grease an 8-inch gratin dish or baking dish.

Mash the potatoes coarsely with the back of a spoon. Stir in the parsley and season with salt and pepper to taste.

Place the potato mixture in the dish in a smooth, even layer.

Sprinkle with Parmesan.

Broil until top is golden brown.

(Do not freeze.)

Pasta & Sprouts

6 ounces dried pasta

1 clove garlic, minced

2 ounces mozzarella cheese, diced

3 button mushrooms, cut into chunks

2 tbsp olive oil

1/2 cup sprouts

salt & pepper

1. Cook pasta until al dente, drain.

2.While the pasta is still cooking, hear the oil in a small skillet over medium heat. Add the garlic and mushrooms and cook until tender.

3. Add the sprouts, cooked pasta and cheese and toss well. Serve immediately.

Hot Legs

Chicken Legs

Texas Pete Buffalo Wing Sauce

In a large Zip-Loc bag add legs and wing sauce - just enough to coat the legs. Let them sit for about 10 minutes while heating grill. The longer you let them sit, the hotter they will get.

Grill until meat is 160 degrees or until juices run clear.

Enjoy!

Vegan French Onion Soup

1 large red onion, thinly sliced
2 tbsp Earth Balance Butter
1 tbsp whole wheat flour
1 envelope Lipton Onion Soup
2 cups prepared Better than Bullion Vegetarian Beef Base
1 cup water

In a saucepan, add butter and red onion. Cook until onions has begun to caramelize, stir occasionally.
Once the onions have caramelized, add the flour and Lipton Onion Soup. Cook for 2-3 minutes.
Stir in the water and prepared Better than Bullion.
Cook for 30 to 45 minutes.
Serve with vegan cheese & croutons on top if you choose.

Salmon Patties

1 pack salmon

1 egg

1 green onion - chopped - just the green top

yellow corn meal

In a mixing bowl add the salmon, egg, green onion top and just enough corn meal for it to come together. Make into patties.

In a skillet, heat over medium high heat some veggie oil.

Once the oil is hot, add the patties to the skillet.

Cook until golden brown, flip over and cook second side until golden brown.

Meatloaf

1.5 lbs 80% ground beef

1.5 lbs ground pork

1/2 cup onion, diced

1/2 cup green pepper, diced

2 eggs

1 hoagie roll

3 TBSP Worcestershire sauce

1 cup ketchup

salt & pepper to taste

1. Preheat oven to 375 degrees.

2. In a bowl mix all ingredients until well combined.

3. Place in baking dish, and shape into a loaf

4. Bake for 1 hour or until cooked through.

5. Drain off any grease and serve with roasted veggies.

Simple Marinara

3 cloves garlic

3 TBSP olive oil

1/2 cup onion, diced

1/4 cup green pepper, diced

1/4 cup carrot, diced

1 - 28oz can crushed tomatoes

1 - 28oz can tomato sauce

2 bay leaves

1/4 cup fresh Parmesan, grated

2 1/2 TBSP dried parsley

2 1/2 TBSP dried oregano

1. Heat oil in a large sauce pan over medium heat.

2. Saute garlic, onions, peppers, and carrots until aromatic and tender.

3. Stir in crushed tomatoes, tomato sauce, parsley, oregano, Parmesan and bay leaves.

4. Reduce heat to low and simmer for an hour.

Onion & Red Pepper Crustini

Italian bread from deli, sliced

small yellow or white onion, sliced

1/2 red pepper, chopped (large pieces)

Olive Oil

Thin pat of butter

Fresh grated Parmesan Cheese

Preheat oven to 350 degrees.

Lay slices of bread on baking sheet.

Drizzle bread with olive oil.

Place in oven until very lightly toasted then remove from oven.

In a small saute pan, add a little olive oil and thin pat of butter.

Add onion slices and red pepper.

Cook until tender and onion is starting to caramelize.

Place onions & peppers on top of bread.

Sprinkle with Parmesan cheese and place back in oven until cheese is melted.

Braised Short Ribs

3 lbs short ribs

Olive Oil

Salt & Pepper

1 large yellow or white onion

1 cup white wine

1 cup water

Season short ribs with salt & pepper to taste.

Chop onion. Place in bottom of Crock Pot.

In a pan, sear ribs in olive oil. Once seared, place in Crock Pot.

Add water & wine to pan to deglaze pan.

Pour liquid from pan on top of ribs.Cover Crock Pot and cook on high for 3 1/2 hours.

Remove lid and cook for another 45 minutes.

Scoop out meat, onions & broth then serve.

Grilled Citrus Shrimp

Shrimp, peeled and devained
Citrus Seasoning

In a bowl, mix shrimp and seasoning until the shrimp are nicely coated.
Thread shrimp on skewers.

Place on hot grill and cook until done. This takes only a couple of minutes, so keep an eye on them!

Remove from skewers and serve hot. Fresh lemon juice can be squeezed on them before eating to enhance the flavors.

Cheesy Baked Ziti

1 lb ziti pasta
1 ½ tbsp olive oil
1 onion, diced
4 cloves garlic, chopped
1 tsp fresh rosemary
1 tsp fresh basil
2 pats of butter
1 lb lean ground beef
1 (28oz) jar spaghetti sauce
salt to taste
8 oz sour cream
16 oz cottage cheese
8 oz mozzarella cheese
8 oz provolone cheese
4 tbsp fresh grated parmesan cheese

1. Cook pasta for 8 to 10 minutes, or until al dente, drain.

2. Meanwhile, heat olive oil & 1 pat of butter in large skillet over medium heat. Cook onion in oil and butter until tender. Stir in rosemary, basil and garlic. Transfer to small bowl.

3. Place ground beef in skillet and cook until browned. Stir in onion mixture and spaghetti sauce. Turn heat to low and simmer for 10 minutes.

4. Preheat oven to 350 degrees.

5. In a 9x13 casserole dish, use pat of butter to grease dish.

6. Mix sour cream and cottage cheese together in a seperate bowl.

7. In prepared dish, layer ½ of each: cooked pasta, provolone cheese, sour cream mixture, then a little less than ½ of mozzarella cheese & parmesan cheese and meat mixture.

8. Then layer the rest of the pasta,cheeses and sour cream mixture then remaining meat mixture topped with remaining mozzarella & parmesan cheeses.

9. Bake in preheated oven for 20 to 30 minutes or until heated through and cheeses are melted.

Makes 12 servings

Pineapple Chicken Kabobs/Pineapple Pork Kabobs

1 lb Boneless, skinless Chicken Breast, cut into 1 inch cubes
1 lb Pork Tenderloin or thick cut chops, cut into 1 inch cubes
1/2 cup veggie oil
2 Tbsp Original Mrs. Dash, divided
2 Tbsp Ground Ginger, divided
1 lime, havled
1 can pineapple chunks, drained (or more)
Bamboo Skewers
2 gallon size Zip-loc bag

In one Zip-loc bag add Chicken, 1/4 veggie oil, 1 Tbsp Mrs. Dash, 1 Tbsp Ground Ginger and lime juice from a hal. Squeeze out all air & zip bag. Massage bag so all seasonings coat meat.

Repeat with Pork and rest of ingredients in other Zip-loc bag.

Let these marinate for at least an hour. Soak bamboo skewers while meat is in the marinade.

Remove chicken from bag & discard the marinade. Assemble the kabobs alternating chicken and pineapple chunks. Repeat with pork and pineapple.

Grill or broil kabobs until meat is done.
Serve over rice.

Baja Fish Tacos

1/2 cup sour cream
1/2 cup mayo
4 Tbsp & 1/4 tsp of Southwest Seasoning
4 tilapia fillets (about 1 pound)
2 Tbsp. vegetable oil
2 Tbsp. lemon juice
1 package flour shells (10- 12 count)
3 cups of cabbage slaw mix
1 can of Rotel Mexican with lime juice & cilantro


Combine sour cream, mayo, 2 Tbsp of Southwest Seasoning in a small bowl. Combine vegetable oil, lemon juice and 2 Tbsp. of seasoning in a medium bowl, then toss to coat the tilapia. Heat a large skillet over medium high heat, place fillets and marinade in skillet and cook for 4-5 minutes or until fish flakes easily with a fork. Mix cabbage slaw, Rotel (un-drained) and the remaining 1/4 tsp. of seasoning in a medium bowl. Flake the tilapia and fill taco shells. top with cabbage slaw and the sour cream mixture

Joey's Bacon Potatoes

Since this recipe is based off of how many potatoes I use, I will just list the ingredients. This recipe is of Joey's creation, hence the name. He told me what he wanted in them and I made it and have made it many times since it's creation in the laboratory of my kitchen.

Potatoes
Green Onions
Sour Cream
Cobly Jack Cheese, grated
Bacon, cooked and crumbled
2 tbsp butter

Peel, cube and cook potatoes until you can break them with a wooden spoon.
While the potatoes boil, slice the green onion and cook in a little of the bacon grease. Do not cook long, just enough to soften the onions. Remove from heat and mix with the bacon.
Mash the potatoes with a potato masher. Add 2 tablespoons of butter and mix into the potatoes well.
Add enough sour cream until the potatoes are creamy.
Add pepper to taste.
Add cheese to taste and mix well.
Pour potatoes in a casserole dish and place in oven until cheese has melted

Mini Onion Quiches -Paula Deen

Yields: 18
¾ cup crushed saltine crackers 2 eggs
4 tbsp (½ stick) non-salted butter, melted

1 cup milk
1 cup chopped green onions ½ tsp salt
2 tbsp non-salted butter ¼ tsp pepper
1 cup grated Swiss cheese

1. Preheat oven to 350°.
2. Combine cracker crumbs and melted butter.
3. Divide crimbs amount mini muffin tins that have been sprayed with no-stick cooking spray.
4. Sauté onion for 10 minutes in the 2 tablespoons butter.
5. Cool, then divide evenly on top of cracker crumbs.
6. Beat eggs; add milk, salt, pepper and Swiss.
7. Pour by spoonfuls on top of onion in tins. Do not fill to top, as they will over run.
8. Bake until set, about 15-20 minutes. They will be lightly golden in color. Do not over bake.
9. May be stored in refrigerator or freezer. Warm in oven before serving.

Quiche Aux Oignons (Onion Quiche)

Julia Child, Mastering the Art of French Cooking, Vol. 1, page 150

2lbs. minced onions (about 7 cups)
3 Tbsp butter
1 Tbsp Oil
1 1/2 Tbsp Flour
2 eggs OR 3 yolks
2/3 cup whipping cream
1 tsp salt
1/8 tsp pepper
Pinch of nutmeg
2 ounces (1/2 cup) grated Swiss cheese
An 8-inch partially cooked pastry shell on a baking sheet from pg 146
1 Tbsp butter cut into pea-sized dots

Cook the onions in a heavy skillet with the oil and butter over very low heat, stirring occasionally until they are extremely tender and golden yellow. This will take about an hour.

Sprinkle with the flour, mix well and cook slowly for 2 to 3 minutes. Allow to cool slightly.

Preheat oven to 375 degrees.

Beat the eggs or yolks in a mixing bowl with the cream and seasonings until blended. Gradually mix in the onions and half of the cheese. Check seasoning. Pour into tart shell. Spread the rest of the cheese and distribute the butter over it. Bake in upper third of preheated oven for 25 to 30 minutes until quiche has puffed and browned.

(I use like alot more cheese cause I like cheese and I used a frozen pie crust. ~Mande)

Bacon Swiss Bread

Bacon Swiss Bread

1 loaf (1lb) French or Italian Bread (about 20 inches)

1 stick butter, softened

1 bunch green onions, chopped

4 Tbsp French's Yellow Mustard

8 ounces Swiss Cheese

1lb Bacon

Cut bread into 1 inch thick slices, leaving slices attached at bottom. In a bowl, combine butter, mustard & onions until well blended. Spread butter mixture on both sides of each slice of bread. Cut each cheese slice diagonally to make 2 triangles then place each piece of cheese between each slice of bread. Cut bacon in half lengthwise and drape over each slice of bread making sure all the bread is covered with bacon. Place the loaf on a double thickness of heavy-duty foil. Bake at 400 degrees for 20-25 mintues or until bacon is crisp.