Posts tagged: Milk

Green Eggs and Ham Quiche

Green Eggs and Ham, by Dr. Seuss

Green Eggs and Ham, by Dr. Seuss

This dish was inspired by a request from a Fackbook fan and my recent article on eggs (I made a reference to Dr. Seuss’s “Green Eggs and Ham“). These are great traditional quiches and a great treat for the kids.

Ingredients:

  • 1 1/2 cups fresh spinach, chopped
  • 1 small white onion, chopped
  • 3 eggs
  • 1 cups milk
  • 1/2 cup all-purpose flour
  • 1/2 tablespoon shortening
  • 1 cup chopped or diced ham
  • 2 cups shredded Cheddar cheese
  • 1 Roma tomato, thickly sliced

Directions:

Prepare 4, 4 inch x 1 inch crust as described in Cheesy Quiche Crust.

Just out of the oven

Just out of the oven

Prepare the custard by mixing spinach and onion in a food processor. Add eggs, milk, flour and shortening and mix thoroughly.

Green Eggs and Ham Quiche

Green Eggs and Ham Quiche

Preheat oven to 375 degrees F. Place all 4 crusts on a baking sheet for ease in handling. Bake crust for 5-10 minutes. Remove from oven and fill with custard. Bake custard for 15 minutes, then remove from oven. Top each quiche with a thin to moderate amount of cheese. Finish topping with chopped or diced ham. Return to the oven and cook for an additional 5 minutes.

Plate with slice of Romano tomato.

Monterrey Jack White Potatoes Au Gratin

A very filling side dish. Mixing the Mexican flavors of Monterrey Jack and Paprika with a traditional French preparation of potatoes in a creamy cheese sauce.

Serves: 6

Ingredients:

4 White potatoes
1 White onion
1 1/2 to 2 cups Shredded Monterrey Jack Cheese
2 tablespoons Paprika
3 tablespoons butter
3 tablespoons flour
2 cups milk
Salt
Fresh Ground Pepper

Directions:

Preheat oven to 400 degrees.

Monterrey Jack White Potatoe Au Gratin

Monterrey Jack White Potatoe Au Gratin

Scrub and wash white potatoes. Slice two potatoes into 1/4 inch slices, a mandolin works great for this. Spray non-stick cooking spray in a large deep casserole dish and layer potatatoe slice on bottom. Season with one tablespoon each of salt, pepper and paprika. Slice onion into 1/4 in slices as well. Make a layer of these slices over the potatoes. Finally slice the remaining two potatoes into 1/4 inch slices and layer once more. Finish by seasoning with 1 tablespoon each of salt, peeper and paprika.

Monterrey Jack White Potatoe Au Gratin with Green Beans and Bacon Gravy

Monterrey Jack White Potatoe Au Gratin with Green Beans and Bacon Gravy

In a medium saucepan, melt butter over medium heat. Mix in the flour and a teaspoon of salt, and stir constantly with a whisk for one minute. Stir in milk. Cook until mixture has thickened. Stir in cheese all at once, and continue stirring until melted and thickened, about one to two minutes. Pour cheese over the potatoes, and cover the dish with aluminum foil.

Bake for 1 and 1/2 hours.

Mashed Potatoes

I know I know! It seems like everywhere I go they are either bleh or bombtastic!!! So after many many attempts, this is the best I have made!!!

Ingredients:

4-5 Russet potatoes
Milk
1/2 stick butter
2-3 spoon dollops Sour Cream
Garlic
Salt
Pepper

Directions:

Cut the potatoes in chunks all about the same size. (no more than about an inch) This ensures proper cooking. In a large pot, put the potatoes in and cover with water. Add the salt at this point in time. Cooking with the salt in there will minimize the salt added later.

Let boil till done. You know when you can easily pierce with a knife or fork and the potato falls off with ease. Drain. Mash completely or not if you prefer little potato chunks.

Add the butter along with the sour cream. Mix. Add the milk in SLOWLY!!! Keep going till the desired consistency. You can always add, you can’t take out!

Add the salt and pepper as needed.

Variations:

Add stuff in that you would think are interesting. Parmesean cheese is awesome, garlic is always good. Loaded mashed potatoes: add cooked bacon, chopped chives, and cheddar.

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