03-14-COOKING-2012

Chicken Quiche

1 (9-inch) unbaked pie crust (made with unbleached flour)

1 cup finely cubed cooked chicken

3 ounces grated Edam cheese

1-1/2 cups milk

Dash nutmeg

1/2 teaspoon salt

1/8 teaspoon pepper

1 tablespoon onion flakes

3 eggs

1 tablespoon chopped bell pepper

1 tablespoon flour

1 tablespoon melted butter

Sprinkle chicken, then cheese into pastry shell. Beat eggs slightly; stir in flour, milk, seasonings, and butter. Pour over chicken and cheese. Bake at 425ºF. 15 minutes; then reduce oven temperature to 375ºF. for 20 minutes. Cool for 5 minutes before cutting. Makes 6 servings.

Peas and Corn in Sour Cream

1 (10-ounce) package frozen corn

1 (10-ounce) package frozen peas

1 teaspoon dried parsley

1 teaspoon salt

2 tablespoons butter

1 teaspoon lemon juice

1/2 cup chopped onion

1/4 teaspoon white pepper

1/2 cup chopped celery

1 cup sour cream

Steam peas and corn together in vegetable steamer for about 5 to 7 minutes. Meanwhile, sauté onions and celery in butter, then combine with remaining ingredients. Drain cooked vegetables; stir in sauce and heat to the boiling point (do not boil). Makes 6 servings.

Poppy Seed Bread

1 cup milk

1 tablespoon poppy seed

1/4 cup honey

1 cup warm water

1 tablespoon salt

2 packages yeast

1-1/2 tablespoons butter

4-1/2 cups unbleached flour

Scald milk; stir in honey, butter and salt. Cool to lukewarm. Soften yeast in warm water, add cooled milk mixture and mix well. Add poppy seed and flour, stirring to mix; then beat 5 minutes (dough will be sticky). Cover and let rise until tripled, about 1 hour. Stir down and turn into 2 greased (1 pound) loaf pans. Bake at 375ºF. for 30 minutes or until done. Turn out onto wire racks and brush with butter. Makes 2 (1-pound) loaves.