04 JANUARY, 2011

Egg Pie?

...Has anybody seen a dog dyed dark green/ about two inches tall, with a strawberry blonde fall/ sunglasses and a bonnet
and designer jeans with appliques on it?....

Okay, it isn't writing. It's just a recipe. Shaddap. Nobody's reading the blog anymore anyway, except my mom. Hi, Mom!

Anyway. I made a lovely quiche that surprised me by being delicious.

I used:
store-bought crust, pre-baked 10 or 12 minutes (didn’t pay close attention); Belmont brand- may be an ‘off’ brand
2/3 cup heavy cream
1/3 cup half and half
1/4 cup whole milk
3 large eggs
parsley, salt, pepper- about 1/2 to 1 teaspoon each
sprinkle of fresh-ground nutmeg
3 slices of already-cooked crisp bacon, crumbled small
1 1/2 cup grated Swiss cheese.

After baking the crust, let it cool while shredding the cheese and combining liquid ingredients with spices. Whisk egg and cream together well, so that there are no streaks of eggwhite visible. Toss cheese and bacon crumbles together, dump evenly into piecrust. Pour egg mixture into crust and gently stir cheese with fork to distribute ingredients evenly, if needed.

Bake at 375F for 35-40 minutes, or until knife inserted in center comes out clean. Cool 10 minutes before cutting.

This is borrowed heavily from Joy of Cooking. We only let the quiche cool 5 minutes (we were hungry!) and the slices stood up, but had ragged edges.

The End. Yum.

(The B-52's; Quiche Lorraine)

Eating It's a mystery, wrapped in an enigma, wrapped in bacon...mmmmmmm....

Deviled Egg Salad:

Boiled Eggs
Dijon mustard
Salt n pepper
3 or 4 Stalks of celery, including leaves

Boil eggs ( I used a dozen) let cool, peel and chop them with the celery. Add herbs and spices (juist a LITTLE horseradish!) Add 3 parts mayo, 1 part sour cream, 1 part dijon mustard, stir until lumpy. Adjust seasonings as needed.

Salmon-Dill Spread:

1 block of cream cheese, softened
1 can salmon, drained and bones removed (your pussy will be very happy!)

Blend salmon into cream cheese gradually, adding dill unitl it seems about right. Store in a plastic box with a lid. Serve with crackers or bagels.

Favorite Sandwiches:

Grilled cheddar and tomato on wheat.


Cream cheese -n- olive on an Everything bagel.

Peanut butter and cucumber.

Egg salad with lettuce on pumpernickel.

Traveling Troll:

sliced avocado, muenster cheese, alfalfa sprouts on 12 grain bread spread with Caesar dressing.
add tomato or cucumber slices.
subtract Caesar dressing; use tatziki instead.

tatziki dressing : (much more complicated than the Troll Itself)
the secret to make thick gyro sauce.... moisture (water) will make the sauce run thin.

8 oz. plain yogurt (not low-fat)
1 medium cucumber
1/8 teaspoon white pepper or 1/2 teaspoon black pepper
1 teaspoon salt
1 teaspoon white sugar
2 tablespoon dill
2 peeled garlic cloves, finely minced
Juice of 1/2 lemon

The night before making Tzatziki, place the yogurt in a paper towel lined strainer over another bowl and leave it in the fridge overnight. This thicker yogurt-cheese is the perfect consistency for Tzatziki. This step is not necessary if using Greek yogurt.
Peel and seed the cucumber. Place the cucumbers in a strainer over a bowl and cover with salt. This will leech out a lot of the water and help assure you have a thick sauce.

Place chopped cucumber in a small bowl
stir in garlic , lemon juice, salt, sugar, black pepper, dill.
Gently blend in yogurt; do not over-mix.
Cover bowl and immediately place in refrigerator
leave undisturbed for 24 hours so the ingredients blend and sauce re-thickens (keep chilled)
Makes about 2 cups

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