(Written as “Quish” on the recipe card. Perhaps that is a quiche with a potato crust?) Crust: 3 cups grated potatoes 3 T. oil 1/2 tsp. salt Mix and line 10″ pie plate and bake at 425 for ten minutes Filling: 1/4 c. chopped onion 3/4 c. chopped meat 1 c. grated cheese Layer in [...]
Cream together: 1/2 c. margarine/butter 2/3 c. sugar Add and beat well: 2 eggs 1 tsp. vanilla Combine separately: 2 c. flour 1 tsp. baking soda 1/2 tsp salt Add dry ingredients alternating with 1/3 c. orange juice Fold in 1 c. chopped apples 1/3 c. chopped nuts Bake in greased 9 x 5″ pan [...]
I am not a big fan of muffins, but these are what my Mom used to make every single day after school for years, and I still crave them. I don’t even think they make Fruit and Fiber cereal anymore, but you can use any bran cereal, preferably one with fruits. 1 c. flour 1/3 [...]
This recipe comes from the 1958 Maine March of Dimes cookbook. I am not sure where it came from, I buy these things like candy and then toss them aside never to look at them. My husband was oohing and ahhing over all the spiffy old ads in it the other night and I remembered [...]
2 cups flour 1 1/2 c. milk 2 T. sugar 3 tsp. baking powder 1/2 tsp. salt 2 eggs (beaten separately) 6 T. melted butter or oil Sift flour, add dry ingredients. Beat yellows of eggs and add milk in them. Mix alternately with dry ingredients. Stir in oil or melted butter. Beat egg whites [...]
This lower-fat, healthier spinach quiche doesn’t require rolling and fitting a crust; it “miraculously” forms its own whole-grain crust as it bakes. Crust 1 cup King Arthur White Whole Wheat Flour, organic or regular 1 3/4 teaspoons baking powder 1/2 teaspoon salt 2 1/2 tablespoons Baker’s Special Dry Milk or nonfat dry milk 2 tablespoons [...]
For dough 1 2/3 cups warm milk (105°F) 4 1/2 teaspoons active dry yeast (2 packages, 1/4 ounces each) 3 tablespoons granulated sugar 1 stick unsalted butter, softened 2 large eggs 1 tablespoon salt (really, it’s not a typo) 6‚ cups all-purpose flour For walnut filling 1 cup walnuts (4 oz), finely chopped 3/4 cup [...]
Sausage patties require some fat to stay moist, which is why Boston butt is a good cut of pork for this recipe. The sausage is best when the mixture is made a day ahead and refrigerated, allowing the spices to permeate the meat overnight. You can, however, cook the patties right away. Refrigerate cooked sausage [...]
2 cups fat-free milk 1 cup chopped green onions 1 cup egg substitute 1 tablespoon Dijon mustard 1/4 teaspoon ground red pepper 12 ounces sourdough French bread, cut into 1/2-inch cubes (about 10 cups), toasted 3/4 cup diced ham Cooking spray 1 cup (4 ounces) shredded Gruyère cheese 4 bacon slices, cooked and crumbled (drained) [...]
Reminiscence Magazine 1 lb sliced bacon 14 eggs 1 1/2 c. cottage cheese 1 can crushed pineapple, drained 1 tsp vanilla chopped fresh parsley, optional Cook bacon until crisp. Drain and discard all but 2 T. drippings. Crumble in large bowl, beat eggs lightly, add bacon, drippings, cottage cheese, pineapple and vanilla. Pour into greased [...]
