I had been adding recipes for a while to a new cookbook so I could find them when I wanted to cook them. In the electronic age, a digital version seems to make more sense, since I can add, amend, advise, adjust, delete, and reconsider as often as I want to and you can access them if and when you please. I've included the recipes from both my original cookbook which many of you have, and additional accumulated recipes that never got published. This isn’t the latest thing or nouvelle cuisine. These recipes are comfort food, good memories, treasured family recipes, and occasional treats as well as many healthier recipes I've grown to like in recent years. I encourage you to add comments, pictures, and favorite recipes to make this a real family cooking spot. It's the next best thing to sharing a meal.






Thursday, January 14, 2016

Crab Quiche

1 partially baked 9 or 10 in. pie shell
1 cup shredded Swiss cheese (4 oz.)
2 (6-oz.) cans crab meat, drained and flaked (or 1 1/2 cups fresh crab meat)
2 green onions, sliced 
3 beaten eggs or equivalent Egg Beaters
1 cup milk or Half 'n Half
1/4 to 1/2  tsp. lemon zest
1/4 tsp. dry mustard
Dash ground mace or nutmeg
1/4 cup sliced almonds

Sprinkle cheese evenly over bottom of pastry shell.  Top with crab meat; sprinkle with green onions.  In a mixing bowl combine eggs, milk or Half 'n Half, lemon zest, dry mustard, and mace.  Pour evenly over crab.  Top with sliced almonds.  Bake o bottom shelf of oven at 325 degrees for 45 minutes or until a knife inserted near the center comes out clean.  Remove from oven and let stand 10 minutes.   Makes 6 servings.  (To bake pie shell, put pastry in pie pan, press foil into pan over crust and fill with beans or pie weights.  Bake for 8 to 10 minutes.)

 
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