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Quesadilla Quiche

Unbaked Pie Crust, for bottom & top
Filling:
1 cup coarsely chopped onion
1 tbsp butter
1 cup coarsely chopped tomatoe (drained)
4 oz can olives, drained & sliced
¼ tsp garlic powder
¼ tsp cumin
1/8 tsp pepper
4 oz can chopped green chillies (drained)
2 eggs beaten
2 or 3 drops hot pepper sauce
1 cup grated Monterey Jack
1 cup grated Cheddar

Sour Cream & Salsa – if desired

Sautee onions in butter until tender. Reserve 1 tbsp of tomatoes, olives & chillies. Stir in spices & remaining vegetables into onions. Beat eggs & pepper sauce (reserve 2 tbsp). Stir in ½ cup of both cheeses.
Sprinkle remaining cheese over crust. Spoon onion mixture over cheese. Pour eggs over top. Add top crust. Seal edges & slit crust. Brush top with remaining egg mixture. Bake 45-55 min @ 375. Let stand 5 min. Serve with sour cream, reserved vegetables & salsa.

Rice & Broccoli Casserole

2 cups uncooked rice – cooked
2 heads broccoli, cut up, boiled & drained (cook for 2 min)

Layer rice, broccoli & rice. Pour over top:
2 cans mushroom soup
Top with:
1 cup grated cheddar cheese

Makes 2 casseroles. Bake 50 min @ 350.

Asparagus Almond Casserole

5 tbsp butter
5 tbsp flour
¾ cup milk
1 cup juice from canned asparagus
½ cup mayonnaise
3 can asparagus
5 hard boiled eggs, sliced
¾ cups toasted slivered almonds
¾ cup cracker crumbs

Melt butter in saucepan, add flour & blend. Add milk & juice. Cook over low heat, stirring until thick. Add mayonnaise. Arrange ½ of asparagus, eggs & almonds in 9×13 glass dish. Cover with ½ the sauce. Repeat. Top with cracker crumbs. Bake 30 min @ 350.
*Would be good with sliced mushrooms &/or cooked bacon bits.

Hash Brown Casserole

2 pkgs hash browns
1 250 ml container sour cream
2 cans soup – mushroom &/or chicken
1 chopped onion
1 cup (or more) grated cheese

Mix together & put in greased casserole dish. Cover with crushed cornflakes & butter. Bake 30-45 min @ 350.

Asparagus Cheese Puff

4 slices white bread
2 tbsp butter
¼ cup finely chopped onion
1 can asparagus spears
4 slices Swiss cheese
3 eggs
½ tsp salt, pepper & curry
1 cup milk
½ cup light cream

Trim crusts from bread & cut in half. Generously butter bread & arrange in 8” square pan. Sprinkle onions over top. Arrange asparagus over bread. Top with cheese. Beat eggs with remaining ingredients. Pour over bread. Bake 20 min @ 450 or until puffy & firm.

Gumdrop Balls

1 can sweetened condensed milk Heat in double boiler till thick. Add one at a time to the above:
1 tsp salt
1 cup finely crushed cornflakes
½ cup chopped walnuts
½ lb finely cut gumdrops

Drop by spoonfuls & roll in coconut.

Kiplings

1 cup butter
3 tbsp sugar
2 cups flour
¼ lb. ground almonds

Mix dough and form into crescent shapes. Bake on ungreased cookie sheet @ 325. Roll in white sugar

Cherry Balls

½ cup butter
1 ½ cup icing sugar
1 ½ cup coconut
1 tbsp cream
1 tsp almond flavouring

Mix. Crush 6 graham wafers. Using 1 tsp of mix, roll in ball with a maraschino cherry in the middle. Roll in crushed wafers.
Chill.

Peanut Butter Balls

½ cup peanut butter
½ cup nuts
1 cup cereal
1 tsp vanilla
1 cup icing sugar
Blend & form into balls.

Icing:
1 tbsp butter
3-4 tbsp water
Icing sugar
Make thin icing. Roll balls in icing, then in coconut.

Gingerbread

1 cup shortening
1 cup sugar
1 egg
½ cup molasses
½ cup honey
2 tbsp lemon juice (or vinegar)
5 cups flour
1 ½ tsp soda
½ salt
1 tsp cinnamon
2 tsp ginger

Bake 10 – 12 min @ 350.

Icing:
3 egg whites – beat till stiff then add:
1 lb icing sugar
½ tsp almond flavouring
½ tsp cream of tartar.

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