& Tomato Quiche
1/2 cup chopped onion
1 cup crushed tomatoes
1 cup crumbled, cooked sausage
3/4 cup shredded cheddar cheese
salt & pepper
Preheat oven 300 degrees. Liberally butter a 9″ pie plate. In frying pan, cook sausage and onion in butter until almost done. Set aside to cool. Drain all liquid from crushed tomatoes. Set aside. Scramble eggs in bowl. Add cooled sausage & onion and salt & pepper, to taste. Pour mixture into the buttered pie plate. Cook in preheated 300 degree oven for 25 minutes, until mix balloons in the plate and eggs are just set, not hard. Remove from oven. Turn oven off. Top quiche with the cheese. Put back in oven to melt cheese. Pull out of oven and top with a bit of fresh sprigs of cilantro, if desired. Serve with salsa and sour cream on the side. Yum!
Slaw 4 cups shredded raw sweet potato (one
large potato typically enough)
2 cups peeled, diced apples
3/4 cup shredded coconut
1 tablespoon lemon juice
1 cup celery, thinly chopped
1 cup raisins
2/3 cup sunflower seeds
1/2 teaspoon salt
2/3 cup mayonnaise, homemade
Soak shredded sweet
potatoes in ice cold water 10 minutes. Drain. In large bowl, toss apples with
lemon juice. Add potatoes, coconut, celery, raisins, seeds, and salt. Toss
well. Add mayonnaise and blend well. Chill at least one hour, then serve.
Variation: Chopped walnuts or pecans instead of sunflower seeds.…
3 lbs. Ground Beef 1/2c. Finely Minced Onion 1 c. Sweet Baby Ray’s Honey BBQ Sauce 1 Tbsp. Salt* 1 Tbsp. Pepper* Mesquite Seasoning by McCormick Country Bob’s Seasoning Salt
Mix together the
ground beef, minced onions, BBQ sauce, salt, and pepper in a large mixing bowl.
Mix the seasonings and sauce with your hands until meat is completely saturated
with BBQ sauce. Make the mixture into patties (the thicker the better).
Sprinkle the patties with Mesquite Seasoning and Country Bob’s Seasoning Salt.
Cook on the grill until done. Serve on hamburger buns with desired condiments.
Should make 10 burgers.
*optional, add more
or less for taste.
Let me also share a
quick punch idea for your 4th of July parties!
Quick, Easy Punch
All you do is get two
containers of any type of sherbet, 2 gallons of ginger ale or 7-Up (I prefer
ginger ale.), and a large punch bowl. Put the sherbet in the bowl and pour
ginger ale/7-up over the top of the sherbet about 10 minutes before you are
ready to serve it. There you have it! A nice, quick punch for the party. I
always buy extra containers of sherbet and ginger ale too so you can make more
when you run out.…
I’ve always loved
tuna salad. It’s a quick lunch — a sandwich — that doesn’t seem like an
ordinary lunch sandwich. Tuna salad is much more of a meal!
For years I’ve made
tuna salad every which way, depending on what ingredients I have on hand and in
many cases just trying to get it right.
A friend of mine gets
tuna salad at a local organic grocery store, and she mentioned an ingredient —
white beans — which I had never heard of or considered before in tuna salad.
That added to those
other perfect components that I customarily use have led to create the best
tuna salad in the world today!
This is what I did:
Begin with boiling
Get out a
medium-sized bowl. I recommend using something with a lid, like Tupperware, in
which you can store your leftovers in the refrigerator. You’ll probably have
leftovers, depending on how many people you’re serving.
Put one can of tuna
in the bowl.
Chops red onions —
about a third of a large one — into the bowl.
Chop two stalks of
celery and add to the bowl.
Open a can of navy
beans. I’m sure you could substitute other white beans, like great northern
beans, butter beans, or white kidney beans. I personally just prefer the navy
Rinse the beans in a
colander and drain. In a separate small bowl, mash the beans with a fork until
they are creamy and smooth. Set aside.
-Large square glass
-2 large potatoes
-Your preferred seasonings
Step 1-Pre-heat your
oven to 350 degrees.
Step 2-Peal your potatoes and cube them, Then you can wash your squash and zucchini. Cut these into cubes as well. Do not peal them.
Step 3-Cover the
bottom of the glass pan with olive oil, place all of your vegetables in
the pan. Season. Be sure the olive oil covers the bottom of the pan.
Step 4-Place in oven
and cook until all vegetables are soft. Usually about 30 minutes to
an hour. Stir the vegetables occasionally to be sure they are not sticking. If
they are, add a little more olive oil.
Serve with your main
dish of choice, and enjoy. I enjoy it with baked chicken, it seems to bring out