Quiche Lorraine

1 9-inch unbaked pie shell, chilled

2 tbl. butter

1 large onion, sliced

12 slices of bacon

4 eggs

2 cups of light cream

Salt to taste

Pinch of nutmeg

Pinch of cayenne

1/8 tsp. pepper

1 cup grated natural Swiss cheese (1/4 lb.)

Saute the onions in the butter until soft, but not brown. Fry bacon until crisp, drain and crumble. Combine eggs, cream, salt, nutmeg, cayenne, and pepper, beat until well mixed. 

Sprinkle the pie shell with the bacon, and spread onions over the bacon. Cover this mixture with grated Swiss cheese. Pour the egg mixture over all. 

Bake at 425 for 15 minutes, reduce heat to 300 and bake an additional 40 minutes or until a knife inserted in the center comes out clean. Serve at once, cut into wedges. Makes 6 servings. 

Cheddar Cheese Pie

3/4 lb. natural sharp cheddar cheese, grated

1 tsp. minced dried onion

1/2 tsp. each dry mustard and Worcestershire sauce

3 eggs

9-inch pie shell, baked

3 medium sliced tomatoes

Salt and pepper, to taste

1 - 2 tsp. finely chopped bell pepper

Put first 4 ingredients into a double boiler, heat and stir until the cheese melts. (Note: This is an old recipe--I'm sure you could do this step using your microwave). Beat eggs until frothy, gradually add cheese mixture, beat just until smooth. 

Pour into pie shell, bake 25 minutes at 325 F. Top with a wreath of tomato slices and garnish with green pepper. Return to the oven for an additional 15 minutes. 

Scrambled Eggs Coronado

9 eggs

1/2 cup light cream

1/4 tsp. salt (or to taste)

Ground pepper

1 avocado, peeled and cubed

1/4 lb. sliced bacon

Sliced tomatoes or cherry tomatoes

Cook beaten eggs mixed with salt, pepper, and cream. Crumble cooked bacon over the top and garnish with avocado and tomatoes. 

Seafood Cheese Fondue

1 clove of garlic, split in half

2 cans cream of shrimp soup

1 cup whole milk

1 lb. Swiss cheese, grated

Paprika

Steamed shrimp, scallops, crab, or lobster

French bread, cut into 1" cubes

Rub the fondue pot with the garlic. Heat soup on stove, stirring until smooth. Slowly add the milk and heat again. Add the grated cheese slowly, stirring as it melts. Sprinkle with pepper and paprika, and place in the fondue pot over a flame. Dunk the seafood chunks and the bread, using fondue forks. 

Grandma Elva says: "We used fresh prawns boiled, and broiled scallops and filet of sole [and] oysters cooked for 5 minutes."

Grandma Elva's Cheese Ball

4 oz. bleu cheese

6 oz. cheddar cheese

12 oz. cream cheese

1 tbl. grated onion

1 tsp. chopped parsley

1/2 tsp. worcestershire sauce

1/4 cup sherry

3/4 cup finely chopped nuts

Soften cheeses to room temperature. Combine with onion, parsley, worcestershire sauce, half of the nuts, and the sherry. If too soft to handle, chill for a while and then shape into two balls. Roll in the remaining nuts. Chill. 

Remove from refrigerator about 1/2 hours before serving. Serve with crackers. 

May be frozen. 

Oma's Persian Meatloaf

1 1/2 lbs. ground lamb

1 slice stale bread

1 large onion, chopped

1/4 cup green onions, chopped

1/4 cup parsley, chopped 

1/4 cup celery, chopped

1 tsp. salt

1/4 tsp. pepper

1/4 tsp. cinnamon

2 eggs

1/4 cup tomato paste

1 tbl. lemon juice

Soak bread in some warm water for two minutes, squeeze out moisture. Break bread into small pieces, add to meat. Add remaining ingredients and mix well. Form into a loaf and place in a greased 9" x 5" x 3" loaf pan. 

Bake for 70 minutes at 350. Drain loaf, cool, cover, and chill. Slice thin. Serves 6. 

Oma says: "Is nice warm too!"

Oma's Jachtschotel

Onions, chopped

Butter

Leftover cooked beef, chopped

Bay leaf

Pinch of ground cloves

Salt and pepper to taste

Cooked, diced potatoes

Milk

Bread crumbs

Chopped red cabbage (cooked with bay leaf, salt, cloves, and chopped apples)

Brown onions, add meat, salt, pepper, and herbs. Simmer for 15 minutes. Add the cabbage.

Mash the potatoes with some milk. 

Place half of the potatoes in a greased casserole. Add all of the onion and meat mixture, and cover with remaining potatoes. Garnish with bread crumbs and butter. 

Bake at 350 for 30 minutes or until brown on top. 

Oma's Manzo Brasato; Beef in Red Wine (Italian)

4 lb. beef pot roast

4 tbl. olive oil

1 tbl. butter

2 cups dry red wine

1 1/2 cups onions, chopped

1/2 cup grated carrots

1/2 cup diced celery

2 cloves garlic, chopped

1/2 tsp. salt

1/2 tsp. black pepper

1/2 tsp. rosemary

1 bay leaf

Dash of ground cloves

1 1/2 cups tomatoes

Brown the roast in a large pot with the olive oil and butter. Pour over the remaining ingredients. Cook covered on top of stove until tender (approx. 4 hours). Discard bay leaf. Place beef in baking pan. Puree vegetables in pan juices, spread over meat. Bake at 450 for 15 minutes. 

Porcupine Meat Balls

3/4 lb. ground beef

3/4 lb. ground pork

1 small onion, minced

1/3 cup raw rice

1/3 cup bread or cracker crumbs

1 egg

1 tsp. salt

1/8 tsp. pepper

Mix all together, shape into balls and brown slightly in a pan. Pile all into a greased casserole and pour over the meatballs:

1 can condensed tomato soup (or one can tomato sauce) diluted with 1/2 can of water. 

Bake at 350 for one hour.