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Asparagus Soufflé Casserole
12 eggs2 cups cream or Half & Half 1 lb.
Cheddar/jack cheese (or ¾ lb. Cheddar, ¼ lb. fresh shredded
parmesean)1½ tsp dry mustard½ tsp salt & pepper 2 Tbls.
chopped chives1 tsp ground marjoram1 lb. asparagus - steamed
In a greased baking dish, place cheese on bottom.
Beat eggs, cream, & spices, pour mixture over cheese.
Add steamed asparagus to top off pan. Bake 350o
for 45 minutes, or till firm and golden. Set for 5 minutes before
serving.
(serves 6-8)
Pastel de Chile Verde
(Green Chile Pie)
Yield: 1 10-inch Pie Temperature 325o
8-10 whole green chiles (canned works)¼ lb.
sharp cheddar cheese, cubed (a lighter white cheese can be used
also)7 eggs3 tablespoons cream or ½ & ½¾ teaspoon garlic
salt¼ teaspoon black pepper½ teaspoon cumin½ cup chopped onions
Sliced tomatoes, olives, additional variety of
cheeses can all be added for variety.
Spray pie plate with Pam spray. Slit chiles
open lengthwise and shape chile in pie plate to form the crust.
(pointed ends toward center). Place all remaining ingredients
in bowl and mix together (excluding tomatoes, cheeses, or other
variety additions.) Layer tomatoes, olives, etc., pour
egg mixture over chiles and bake at 325o, for 30-35
minutes or until pie is set.
(serves 6-8)
Orange Pecan French Toast
2 Tablespoon Butter 4 Eggs2/3 Cup O.J.½ Cup
Milk¼ Cup Orange Liqueur¼ Cup Sugar1 Tablespoon Grated Orange
Zest½ Teaspoon Vanilla ¼ Teaspoon Nutmeg1 Loaf French Bread
Topping
¼ Cup Softened Butter½ Cup Brown Sugar1
Tablespoon Lite Corn Syrup½ Cup Chopped Pecans
The night before, melt butter into 9 X 13 pan
and place sliced bread ( approx. 1 !/2 " thick) so bread fits
snugly in pan. Combine mixture and mix eggs, o.j. liqueur,
sugar, orange zest, vanilla, nutmeg, and milk. Pour over
bread . Combine topping, except for nuts. Spread topping
on top of bread slices and sprinkle pecans on top. Cover
and refrigerate.
Next morning, Bake at 350 o for 45-60
minutes. Serve with a "dollop" of the following topping:
Cream Cheese Topping Sauce
½ Cup Sour Cream½ Cup Cream Cheese¼ Teaspoon
Cinnamon Sugar to Taste
New Mexico Onion Pie
For 1 quiche;
1 prepared pie crust-9" pan½ lb Jones Dairy
Farm Bacon3 tbs butter4 med or lrg white onions….preferably
Maui's or Vadallia's, julienned -- or chopped2 green onions,
chopped3 shallots, chopped¼ c crushed, toasted pine nuts½
tsp chopped garlic1 4-oz can of mild green chili6 eggs1 ¼ c
Half & Half or heavy cream½ c flour1 ½ c shredded cheddar
cheese½ c shredded parmesan cheeseSalt & pepper to
taste
Place the pie crust in the pan and crimp edges.
Fry bacon 'til crisp, then crumble.
Sauté onions, garlic, & pine nuts in butter
until soft and lightly browned. Meanwhile, beat eggs, flour,
green chili and liquids together. Place onions & bacon into
pie shell, add cheeses, then pour egg mixture over.
Bake at 350o for 45 min –1 hr, until
firm & golden. Allow to cool slightly…cut in 6-8 portions.
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