Sausage, Avocado, Onion and Jack Colby Cheese Quiche

1

Fresh California Avocado*, thinly sliced

6.000 6 oz.

ground sausage

1.000 1 oz.

onion, minced

1.000 1 oz.

canola or grapeseed oil (if needed)

3.000 3 oz.

Jalapeno Colby cheese, grated

4.000 4

large eggs

6.000 6 oz.

milk (2%)

0.250 ¼ tsp.

salt

0.000

Ground black pepper to taste

1.000 1

9" prepared pie dough

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Serves:

Instructions

1. Preheat oven to 350°F. Place a rack on the bottom third of oven.
2. Roll out pie dough and place in a 9” pie dish, gently forming dough to pan and shaping crust. Place pie dish in freezer until needed. (If using pre-packaged frozen pie crusts, leave in freezer until needed).
3. Heat a large skillet over medium high heat. Add ground sausage, breaking it apart with spoon as it cooks, and cook until it just starts to brown. If the sausage is lean, add cooking oil if needed to keep it from sticking. Add the onions, and continue to cook until onions are lightly browned and sausage is cooked through. Remove from heat and transfer mixture to a bowl. Let cool for 5 minutes.
4. Remove pie shell from the freezer and line bottom with one-half of the avocado slices, arranging them in a circle. Add sausage onion mixture on top of the avocado. Top with the grated cheese. Then layer the remaining avocado slices in a circle on top, pressing the mixture down if necessary to keep it below the rim of the pie dish.
5. Whisk the eggs and milk together in a bowl until well incorporated. Add the salt and a dash of pepper. Pour egg mixture into pie shell and carefully place quiche onto a baking sheet and put the sheet onto a shelf in the lower third of the oven.
6. Bake for 40-45 minutes, or until set and center no longer jiggles when checked. Remove from oven and set aside to cool and set for 15 minutes before cutting. Slice and serve.

Crab and Swiss Quiche

Ingredients

• 2 egg, lightly beaten
• 1/2 cup milk
• 1/2 cup mayonnaise
• 1 teaspoon cornstarch
• 1/2 pound imitation crab meat, flaked
• 1 1/2 cups shredded Swiss cheese
• 1 (9 inch) unbaked pie crust

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium bowl, mix together eggs, milk, mayonnaise and cornstarch. Mix in the imitation crab and Swiss cheese. Pour into pie shell.
3. Bake in preheated oven until a knife inserted into center of the quiche comes out clean, about 30 to 40 minutes.

Cheddar French Dip Sandwich Recipe

Directions

• In a small skillet, melt butter. Add garlic; saute for 1 minute. Place rolls on a baking sheet; brush cut sides with garlic butter. Sprinkle with cheese. Broil 3-4 in. from the heat for 2-3 minutes or until cheese is melted.
• In a large saucepan, combine beef and broth; heat through. Using tongs or a slotted spoon, place beef on rolls. Serve sandwiches with remaining broth for dipping. Yield: 4 servings.

Ingredients

• 1/4 cup butter, cubed
• 2 garlic cloves, minced
• 4 ciabatta rolls, split
• 1 cup (4 ounces) shredded cheddar cheese
• 1 pound thinly sliced roast beef
• 1 can (14-1/2 ounces) beef broth

Martha Stewart's Macaroni and Cheese

Ingredients

• 8 tablespoons (1 stick) unsalted butter, plus more for dish
• 6 slices good white bread, crusts removed, torn into 1/4- to 1/2-inch pieces
• 5 1/2 cups milk
• 1/2 cup all-purpose flour
• 2 teaspoons salt
• 1/4 teaspoon freshly grated nutmeg
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon cayenne pepper, or to taste
• 4 1/2 cups grated sharp white cheddar cheese (about 18 ounces)
• 2 cups grated Gruyere cheese (about 8 ounces) or 1 1/4 cups grated Pecorino Romano cheese (about 5 ounces)
• 1 pound elbow macaroni

Directions

1. Heat oven to 375 degrees. Butter a 3-quart casserole dish; set aside. Place bread in a medium bowl. In a small saucepan over medium heat, melt 2 tablespoons butter. Pour butter into bowl with bread, and toss. Set breadcrumbs aside.
2. In a medium saucepan set over medium heat, heat milk. Melt remaining 6 tablespoons butter in a high-sided skillet over medium heat. When butter bubbles, add flour. Cook, whisking, 1 minute.
3. While whisking, slowly pour in hot milk. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick.
4. Remove pan from heat. Stir in salt, nutmeg, black pepper, cayenne pepper, 3 cups cheddar cheese, and 1 1/2 cups Gruyere or 1 cup Pecorino Romano; set cheese sauce aside.
5. Fill a large saucepan with water; bring to a boil. Add macaroni; cook 2 to 3 minutes less than manufacturer's directions, until the outside of pasta is cooked and the inside is underdone. (Different brands of macaroni cook at different rates; be sure to read the instructions.) Transfer macaroni to a colander, rinse under cold running water, and drain well. Stir macaroni into the reserved cheese sauce
6. Pour mixture into prepared dish. Sprinkle remaining 1 1/2 cups cheddar cheese, 1/2 cup Gruyere or 1/4 cup Pecorino Romano, and breadcrumbs over top. Bake until browned on top, about 30 minutes. Transfer dish to a wire rack to cool 5 minutes; serve hot.

Hummingbird Cake

Ingredients:

3 cups flour
2 c. sugar
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
3 eggs, beaten
1 1/2 cups salad oil
1 1/2 teaspoons vanilla
1 (8 oz.) can crushed pineapple, drained
2 cups bananas, diced
1 cup chopped nuts

Directions:
1. Combine all dry ingredients in bowl. Add eggs and salad oil, stir until well mixed.
3. Add vanilla, pineapple, bananas and nuts. Mix until well blended by hand with a wire whisk or spoon (about 200 strokes).
4. Spoon batter into greased and floured 13 x 9 inch pan.
5. Bake in 350 degree F oven for 45 to 45 minutes (test with toothpick). Bake 40 minutes if using 2 (9 inch) pans.
6. Frost with Cream Cheese Frosting (recipe below).


Cream Cheese Frosting
Ingredients:

1 box confectioners sugar
1 stick (8 Tablespoons) butter
1 (8 oz.) package cream cheese
2 teaspoons vanilla
1 cup chopped nuts

Directions:
1. Beat first four ingredients together with electric mixer.  If too thick, add a little milk.
2. Frost Hummingbird Cake, sprinkle chopped nuts on top of icing.

Vietnamese Shrimp Lettuce Wraps with Spicy Lime Dipping Sauce

Ingredients

• 3/4 pound (16 to 20 per lb.) raw shrimp, peeled and deveined
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 package (3 3/4 oz.) cellophane noodles (see notes)
• 2 tablespoons rice vinegar
• 1/2 to 1 teaspoon hot chile flakes
• 2 tablespoons fresh lime juice (about 3 small limes)
• 2 cloves garlic, minced
• 1 tablespoon sugar
• 4 tablespoons Asian fish sauce (nuoc mam or nam pla)
• 2 heads Boston or butter lettuce, cores trimmed and leaves separated, rinsed, and drained
• 1 large carrot, peeled, ends trimmed, and grated lengthwise into ribbons
• 1/4 cup basil leaves
• 1/4 cup cilantro leaves
• 1/4 cup mint leaves
• 1/4 cup dry-roasted peanuts, finely chopped

Preparation

• 1. Put shrimp, salt, and pepper in a pot and add cold water to just cover shrimp. Bring water to a boil, then reduce heat to a simmer and cook until shrimp are bright pink and tails are curled, about 1 minute. With a slotted spoon, transfer shrimp to a colander and let cool.
• 2. Put cellophane noodles in a medium pot and cover with hot water. Cover pot and set aside until noodles are softened, at least 15 minutes. Drain noodles and (using kitchen scissors) cut into 2- to 3-inch pieces. Return noodles to pot, drizzle with rice vinegar, and toss. Cover and set aside.
• 3. In a small bowl, mix chile flakes and lime juice and let sit several minutes. Add garlic, sugar, and fish sauce; whisk until sugar is dissolved. Transfer sauce to a serving dish.
• 4. To assemble wraps, arrange some noodles in the middle of each lettuce leaf and top with 1 shrimp. Garnish with carrot, basil, cilantro, mint, and peanuts. Tuck up the bottom of each leaf and fold sides inward to eat. Drizzle with or dip into sauce

Crab Cakes

Ingredients

• 1 pound fresh crab meat
• 1 egg
• 2 tablespoons mayonnaise
• 1/2 teaspoon ground mustard
• 1 dash Worcestershire sauce
• salt and pepper to taste
• 4 ounces buttery round crackers, crushed
• 2 cups oil for frying, or as needed

Directions

1. In a medium-size mixing bowl, combine crabmeat, egg, mayonnaise, mustard powder, Worcestershire sauce, and salt and pepper to taste.
2. In a large skillet, heat 1/4 inch of vegetable oil to a high heat. Roll heaping spoonfuls on the crab mixture in the crackers, then place the ball in the hot oil. Flatten lightly with a spatula so that the crab cake is 1/2 inch thick. Fry the crab cakes, flipping to ensure both sides get browned.