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Show T 8 Vernal Express Wednesday, January 25, 1984 HomeCookin' By Angie Martin Quiche and crepes (and some good things to go with them) will be featured in this and next week's column. col-umn. Quiche will be this week and may be served as an appetizer, first course, or main dish. Quiche is easy to make and a joy to serve and eat. They are of ancient origin, having evolved from cheese tarts. Traditionally, they were made with distinctive fillings unique to regions in France and served as hearty hors d'oeuvres. Originally, quiche had a crust of bread dough, which through time changed to pastry. The most famous type is Quiche Lorraine, Lor-raine, named for an area in France known for its culinary specialties. First, start with your pastry is a r tJ special quiche pan or baking dish, or pie tins work just as well. I have included in-cluded two pastry recipes you might like to try them both and decide which you like the best. One quiche will serve 4-6 people depending on size of wedges you cut. Pie shells are sometimes partially par-tially baked to prevent them from becoming soggy when filling is added. EXTRA-RICH PASTRY SHELLS 2 cups unsifted all-purpose flour 34 tsp. salt cup lard xk to cup cold water Mix together flour and salt in a bowl. Using a pastry blender, put in lard until mixture resembles coarse crumbs. Sprinkle water over mixture, 1 tablespoon at a time, mixing with fork after each addition. Add just enough water for pastry to hold togetgher. (At our altitude, it may be necessary to add the entire amount of water since moisture evaporates quickly at high altitudes.) Gather pastry into a ball. Roll out pastry to about 18 inch thickness on lightly-floured surface or between sheets of foil or waxed paper. (The latter methods avoids adding more flour, which toughens pastry.) Remove top foil or paper. Cut pastry in a circle to fit quiche pan, allowing about inch of pastry to extend above top of pan since pastry will shrink during baking. Prick pastry in several places on bottom of pan with fork tines. Makes 2 crusts. FLAKY PASTRY Mix VA cups all-purpose flour and Vi tsp. salt. Cut in V cup firm butter or margarine and 2 tbsp. lard until mixture forms coarse crumbs. Beat 1 egg slightly; add to flour mixture. Stir with a fork until pastry begins to cling together. Shape into a smooth ball. Roll out on a floured surface or between sheets of wax paper to a circle 12 to 13 inches in diameter. SHRIMP QUICHE Pastry for 2 pie shells, 9 inches each 1 cup shredded Swiss cheese 1 Tbsp. flour 2 cans (4Vi oz. each) small shrimp, drained 3 extra large eggs, slightly beaten 1 can (13 oz.) evaporated milk 's cup water 2 Tbsp. minced green onion 1 Tbsp. dried parsley flakes 18 tsp. nutmeg xk tsp. salt 18 tsp. pepper Roll out pastry and place in pie plates; flute edges. Prick bottom and sides of pie shells with fork tines in several places. (This helps shells bake evenly. If you're a perfectionist, cover the pastry with waxed paper, and weight it down with dry beans to keep pastry even while baking. However, I think this is a waste of time when you're using extra moist fillings, as in a quiche. A slight wave here and there in the pastry shouldn't offend anyone.) Bake pie shells in oven preheated to 350 for about 7 minutes or just until firm but not brown; Combine cheese and flour. Mix well, Sprinkle of the cheese mixture over bottom of each pie shell. Arrange equal amounts of shrimp on top of cheese. Combine eggs, evaporated milk, water, onion, parsley, nutmeg, salt and pepper. Mix well. Carefully pour xk of the mixture mix-ture over shrimp in each pie shell. Bake, uncovered in oven preheated to 375" for 30 to 40 minutes or until knife inserted in center comes out clean. Cook on rack about 10 mintues before serving. Cut in wedges to serve. Makes 8 to 12 servings as a main dish; more servings when cut in thin i i i i j wpuges aiiu serveu as iiurs u ueuvies. GENESIS The New Beginning is a completa nutritionally balanced way to eat. . enjoy good food AND LOSE WEIGHT! Be Healthy! LOSl 10 LBS. OR MORE IN 2 WEEKS while enjoying low sodium meals ready prepared lor you such as: SWEET 'N SOUR CHICKEN CHILI PASTA "N BEEF. . .and more. . . Plus NUTRITIONAL DRINKS & BARS The cost of the Genesis Diet compares to what you now spend Also inquire about the fabulous business opportunity. For more information: Vonnae Young Linda Jordon Eleanore Marshall Jay & Lois Hartle Terri Far 247-2693 789-6389 789-0272 247-2485 789-6989 Dr. Randall C. Labrum 722-2205 Cyndle Fountains 789-5895 Betty Shelter Helen Burgess Ann Merkley Carren Trogstad 789-0019 789-1118 789-2412 7894904 Carol Fettch 7B9-5048 Dr. Clark Labrum 781-0048 Ellen Galley Glenda Smarr Blaine & Danise Hunting 789-1445 789-0813 789-5180 fOUR INOCPCNDENI GENESIS CONSULMNT (Watch for television advertisement) Porcelain Painting Class Come Create a Keepsake! Saturday, Jan. 8 9 a.m. to 12 noon & 1 p.m. to 4 p.m. Cost $6 i VALUABLE COUPON i io Off ...... .. ... 33, j Materials tor porcelain paint class. Register at: Ben Franklin 32 West Ma n 4& SPINACH QUICHE 1 8- or 9-inch partially baked pastry shell 1 Tbsp. Dijon-style mustard 2 Tbsp. minced green onion 2 Tbsp. butter or margarine 1 pkg. (10 oz.) frozen chopped spinach, cooked and drained i tsp. salt Dash pepper Dash nutmeg 1 cup ricotta, cottage cheese or diced mild white brick cheese 3 eggs V4 cup whipping cream 'A cup shredded Swiss cheese ' 1 Tbsp. soft butter or margarine ' Brush cooled pastry shell with mustard. Saute green onions in butter. Add spinach and stir over moderate heat to evaporate moisture. Stir in salt, pepper, nutmeg, and ricotta. Taste for seasoning. Blend in eggs and cream. Pour into pastry shell. Sprinkle with cheese; dot with batter. Bake at 375 for 25 to 30 minutes or until set. Quiche filing can be blended ahead of time. Pour into partially baked shell and bake just before serving. Or, bake ahead of time and reheat before serving at 300 for 10 to 15 minutes. ONION AND BACON QUICHE 5 medium onions, thinly sliced V cup butter or margarine 3 thick slices bacon, cut in -inch-wide strips 3 eggs cup whipping cream 1 tsp. salt Vfe tsp. caraway seeds (optional) Chopped parsley, for garnish In a large frying pan, cook onions in butter over medium heat, stirring occasionally, until onions are soft and begin to brown, 15 to 20 minutes. While onions cook, saute bacon until lightly browned; drain well. Beat eggs, cream and salt. Line a 10-inch quiche dish with pastry, fluting edge. Spread onions in pastry shell. Sprinkle evenly with bacon. Pour in egg mixture. Sprinkle with caraway seeds, if used. Bake on lowest rack at 450 for 15 minutes; reduce heat to 350 and continue baking until top browns lightly about 15 minutes longer. Sprinkle with parsley. Serve hot. 6 servings. TOMATO-CHEESE QUICHE 2 medium onions, finely chopped 2 Tbsp. butter or margarine 1 clove garlic, minced or pressed 1 can (14 oz.) baby tomatoes or whole tomatoes, sliced) Vt cup chopped parsley xk tsp. salt Vi tsp. dried thyme leaves Dash cayenne pepper 2 cups shredded Swiss cheese 3 eggs xk cup pitted ripe olives, cut into wedges In a large frying pan, cook onions in butter until soft but not browned. Mix in garlic, then tomatoes with liquid, parsley, salt, thyme and cayenne. Bring to boiling. Cover, reduce heat and simmer 15 mintues. Remove from heat. Meanwhile, line a 10-inch quiche dish with pastry, flute edges or trim edge flush with top of dish. Sprinkle with cheese. Beat eggs in a mixing bowl; gradually beat in tomato mixture. Fold in olives. Pour over cheese in pastry shell. Bake on lowest rack at 450 for 10 minutes ; reduce heat to 350. Continue baking until crust is brown and center is set, 25 to 30 minutes. Let stand about 5 minutes before cutting into wedges. COTTAGE CHEESE QUICHE 2 cups cottage cheese 4 eggs Vi cup milk ... ., ... ... . . .,, 1 tsp. paprika ' , , , - tsp. salt 18 tsp. white pepper lVfe cups shredded Monterey Jack cheese Vz tsp. caraway seeds (optional) In blender or food processor, combine cottage cheese, eggs, milk, paprika, salt and white pepper. Line a 10-inch quiche dish with pastry, fluting edge. Sprinkle bottom evenly with Jack cheese and caraway seeds. Pour in cottage cheese mixture. Bake at 450' on lowest rack of oven for 10 minutes. Reduce heat to 350". Continue baking until top is golden borwn and a knife inserted near center comes out clean, 20 to 25 minutes. Let stand 5 to 10 minutes before cutting into wedges to serve. CRIMSON ASPIC RING This is one of my favorite salads to serve with quiche. 2 cans (1 lb. each) stewed tomatoes 2 pkgs. (3-oz. each) strawberry or raspberry gelatin 4 tsp. prepared horseradish 1 Tbsp. minced onion 3 tsp. salt or to taste 2 Tbsp. chopped green pepper 2 Tbsp. chopped celery 2 or 3 drops red pepper sauce Salad greens Cottage cheese Mayonnaise Heat tomatoes in medium-sized saucepan to boiling point. Remove from heat. Add gelatin. Stir until gelatin dissolves. Add horseradish, onion, salt, green pepper, celery, and red pepper sauce. Mix well. Spoon mixture into 1V2- or 2-quart ring mold. Refrigerate until firm. Invert aspic onto salad greens. Fill center with cottage cheese. Serve with mayonnaise on the side. 6 to 8 servings. . Taunia 's School of Dance presents 1984 Review Jan. 27, 1984 7:30 p.m. Uintah High Auditorium Adults $2.00 Children SI. 00 House plants add cheer to winter House plants can serve well for people peo-ple striving to retain a touch of summer sum-mer in their snow laden homes. But remember, foliage plants require special care when grown indoors, says Bill Bagra, research horticulturist with Utah State University. . Whether you acquired the plants as a gift or made your own selection, Varga reminds that they need light, moisture and fertilizer. Place the plants where they have enough light. Some plants will tolerate low light. For most plants, however, Varga says the light must be strong enough to cast a shadow when you place your hand between the light source and the wall. Speaking of moisture, Varga said, "Foliage plants are at home in growing grow-ing mediums that remain evenly moist. Most plants will require less water than you may expect. Do no overwater! Varga says don't be confused by wilting. This will occur from over-watering over-watering as well as from drought. To determine whether or not to water, in sert your finger into the top inch or so of growing medium. Rub a bit of the soil between your fingers. If it feels dry, add water. Realize that not as much water may be required in winter ' as during the summer months. Be mindful of the humidity. If your home is excessively dry, Varga suggests sug-gests using a humidifier or placing the plants together on trays of moist' gravel to increase the humidity. Dust and other deposits on the leaf surfaces may adversely affect the plants ability to breathe. To remove the deposits, Varga suggests giving the plants a shower bath outdoors in summer, indoors in the winter. The more you know about various foliage plants, the more you can appreciate ap-preciate them and enjoy success growing grow-ing healthy plants indoors. To help achieve this, the USU horticulturist suggests getting a good book on house plants and heeding suggestions given on selecting and caring for various plants. The more you know, the more you can capitalize on the plant's specific characteristics. 3teartt? rnii IT CHHP Specialty Bake Shop Introducing our Bread Line. 4 Free Loaf Of Bread with Every Sandwich or One Dozen Donuts While supply lasts. Offer ends Jan. 31 Open 5:30 am 6:30 pm Phone orders Welcome 360 East Main Vernal, Utah 84078 789-0274 johuory The heavy duty vac lae with a dirt seeker "c light. Eureka.. .the CCDWICB household name OCnvlUC when It comes UIU AT to cleaning. WflMI Model 2061 tare WE. SELL! BAGS & EUREKA BELTS ESP ah Wlm 50. MODELS BONUS 6 pc. tool set optional too' With 50 Extra Suction Power, this Eureka upright Is your answer . to better cleaning. Bright Headlight VlbraGroomeCII beater bar brush roll gets deep down dirt. 4 position Dtal-ANap 2.0 i peak HP I m $30 Value Free! NOW ONLY $113 with tools 2-MOTOR POWER TEAM ONLY Sfld)00 Model 1746 All Steel canister construction. Roto-Matic powerhead for automatic carpet - height adjustment. 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