a salad. good for picnics and potlucks.--read more >>

-put butter or olive oil in a big, deep skillet
-add maybe a third or half a cup of paprika
-brown the paprika
-add chopped onions and minced or crushed garlic {and a little water, if needed}
-cook onions to softness
-add diced tomatoes
-simmer a bit
- add about a pound or more of chopped mushrooms
-simmer a bit more
-take off the heat and let cool down some
-add some sour cream to thicken, but not so much the other flavors are drowned out
-pour over previously cooked egg noodles or rice and serve

an ex's hungarian gf

several

30

i learned this as chicken paprikash, and it involved lard and green peppers, among other things. i detest green peppers, so i made some alterations to the recipe. it's always a hit at potlucks and the like.

a heaping helping of paprika

olive oil or butter

onions

tomatoes

mushrooms

sour cream

egg noodles or rice

--read more >>

Preheat the oven to 425. Sprinkle the crumbled bacon over the bottom of the tart shell. Combine the eggs, cream, salt, nutmeg and cayenne pepper in a bowl and beat to mix thoroughly. Sprinkle the cheese over the bacon and ladle the custard over all. Bake 15 minutes at 425; then lower the heat to 350 and bake for 30 minutes more, or until a knife inserted in the center comes out clean. Serve in wedges, hot or cold.

Spinach Quiche: Omit the bacon and use only a 1/2 cup of grated Swiss. Add 1 cup cooked, chopped spinach, well drained, and 2 tablespoons minced onion sautéed in 1 tablespoon butter into the custard mixture.

Onion Quiche: Omit the bacon and add to the custard mixture 2 onions, thinly sliced, and sautéed in 3 tablespoons butter.

Fannie Farmer

one, if you can eat an entire quiche

120

i only do the spinach version

this seems like a lot of eggs, but you need them for the quiche to bake right.

i bump up the cheese even more for the spinach version. and when you get really good, gruyere cheese, it's so much better.

haven't tried it with veggie bacon yet.

10 slices bacon, fried and crumbled

1 partially cooked tart pastry (i will post a separate recipe for the tart shell, under "pies")

4 eggs

2 cups light cream

1/2 teaspoon salt

1/8 teaspoon nutmeg

Pinch cayenne pepper

1 1/4 cup grated Swiss cheese--read more >>

Boil some water. Add the pasta .
While it's cooking, heat up the olive oil.
Add garlic.
After about 1 min. add tomatoes.
Add red papper flakes and a pinch of salt(if you like "saucier" tomatoes).
Add balsamic vinegar.

Drain pasta. Add sauce to pasta.
Top with cheese.
mmmmm.

4-6 folks depending on how hungry

15

dried pasta (my fave is mini penne). I use about 1 box for 4 hungry folks.

2 or 3 Tbsp. olive oil

2 or 3 tblsp.chopped fresh garlic (I use the kind in the jar)

2 or 3 chopped fresh ripe tomatoes

dried red papper flakes

Maldon sea salt (optional)

a couple of splashes of balsamic vinegar

3 or 4 oz. (a quater of a block) of part skim mozzerella cheese, cubed--read more >>