Cheese Pie (Quiche Lorraine)
Pastry:
1 1/2 c. flour
1/2 t. salt
1/2 c. shortening
3 T. water
Sift flour with salt. Cut in shortening until mixture looks like coarse cornmeal. Sprinkle with water and mix lightly with a fork. When all flour is moistened gather the dough together in a ball and roll to fit 8 inch pie plate. Flute edges.
Filling:
1 onion, chopped fine
2 T. shortening
4 eggs
1 c. milk
1/2 c. cream
1/2 c. cheese, grated
1/2 t. salt
1/4 t. pepper
Saute onion in shortening until transparent. Beat eggs lightly, add milk and cream, cheese, salt and pepper. Sprinkle onion over partry lined pie tin, add egg mixture. Bake at 400 degrees for 25 to 30 minutes or until custard is set.
Spring Salad
1/2 head lettuce
1 c. sliced celery
2/3 c. sliced radishes
1/2 head raw cauliflower
Raw spinach (about 1 c.)
1/2 t. salt
2 ounces blue cheese, crumbled
French garlic dressing
Break lettuce into small pieces. Add celery, radishes, cauliflower and spinach leaves torn into small pieces. Sprinkle with salt and cheese. Toss with dressing just before serving.
French Garlic Dressing
3/4 c. salad oil
1/4 c. vinegar
1/2 t. salt
1/2 t. prepared mustard
1 clove garlic, quartered
Combine all ingredients in a jar. Cover, shake well before serving.
Coconut Macaroons
2/3 c. egg whites (about 4)
1 c. sugar
2 1/2 c. macaroon coconut'
1 T. cornstartch
1/8 t. salt
1/2 t vanilla
Combine all ingredients in saucepan, mix thoroughly. Place over medium heat and stir constantly until mixture becomes warm. Remove from heat, cool slightly. Cover cookie sheet with brown paper. Drop mixture by spoonfuls onto paper. Bake at 350 degrees for 20 to 25 minutes or until delicately browned. When done, remove from oven, let stand until cold, then brush back of paper well with warm water; let stand several minutes, then remove macaroons. Makes 20 - 30 macaroons.
Note: Macaroon coconut is finely chopped coconut, available from Atlantic Supply, 380 Main Street East, Rochester, New York.
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