Potluck Favorites

a salad. good for picnics and potlucks.

-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 servean ex's hungarian gfseveral30i 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 paprikaolive oil or butteronionstomatoesmushroomssour creamegg noodles or rice

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 Farmerone, if you can eat an entire quiche120i 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 crumbled1 partially cooked tart pastry (i will post a separate recipe for the tart shell, under "pies") 4 eggs 2 cups light cream1/2 teaspoon salt1/8 teaspoon nutmegPinch cayenne pepper1 1/4 cup grated Swiss cheese

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 hungry15dried pasta (my fave is mini penne). I use about 1 box for 4 hungry folks.2 or 3 Tbsp. olive oil2 or 3 tblsp.chopped fresh garlic (I use the kind in the jar)2 or 3 chopped fresh ripe tomatoesdried red papper flakesMaldon sea salt (optional)a couple of splashes of balsamic vinegar3 or 4 oz. (a quater of a block) of part skim mozzerella cheese, cubed