Here’s a meal we ate in the car for a few weeks while going to and from Bible study This recipe for biscuits– it’s better than others because it is soft and more workable. The recipe calls for kamut flour, but we use freshly ground whole wheat flour. Line muffin tins with the biscuit dough- […]
Crust:2 cups cooked brown rice1 beaten egg1 teaspoon soy sauce or Bragg’s Liquid Amino Acids Combine. Mix well Spread evenly to cover well greased quiche pan or pie plate. Bake rice crust at 350 F for ten minutes. Remove. This is a nice crust because it doesn’t really get soggy. Filling:1/2 pound chopped vegetables (you […]
If you grate and freeze bags of zucchini in the summer when you just cannot look at one more piece of zucchini bread, then you will be ready for this in the winter. 1 unbaked 9″ pie crust1 1/2 cups gratted sharp cheddar cheese2 cups sliced or grated zucchini, stir-fried briefly in butter or other […]
Chile Relleno Quiche serves 8 10 eggs1/2 cup melted butter1/2 cup flour1 teaspoon baking powder1 pound cottage cheese2 4 ounce cans green chiles — diced. We like mild.black pepper to taste1 pound grated mozzarella or other cheese Directions1. Preheat oven to 400 degrees2. Whip the eggs until fluffy3. Whisk in melted butter, flour, baking powder […]
Fry some diced onion: Onion is optional, but I like to start by frying some onion in a heavy duty skillet with just a bit of oil- this is my grandmother’s cast iron pan, well seasoned. I have used green onions, yellow onions, sweet onions, and red onions- it just depends on what is in […]
