Crustless Quiche

Real men love this one!

Crustless Quiche
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Ingredients
  1. Crustless Quiche
  2. Real men love this one!
  3. 10 eggs 10
  4. 1⁄2 cup all-purpose flour 125 mL
  5. 1 tsp baking powder 5 mL
  6. 1⁄2 tsp salt 2 mL
  7. 1⁄4 cup butter, melted 60 mL
  8. 1 cup chopped green chiles 250 mL
  9. 1 lb Monterey Jack cheese, shredded 500 g
  10. 2 cups low-fat cottage cheese 500 mL
Instructions
  1. Butter a 13- by 9-inch (33 by 23 cm) glass dish. In a large bowl, beat eggs until frothy. Add flour, baking powder and salt and blend well. Mix in melted butter, chiles and cheeses. Pour into buttered dish and bake at 400°F (200°C) for 15 minutes, then lower heat to 350°F (180°C) and bake for 40 minutes longer. Cut into small squares. Serve warm with salsa or chili sauce and cornmeal muffins. Serves 12.
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Butter Tarts

These are exceptional! Use store-bought frozen shells or your own pastry recipe.

Butter Tarts
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Ingredients
  1. 1 cup white sugar 250 mL
  2. 1 cup seedless raisins 250 mL
  3. 2 eggs 2
  4. 1 tsp vanilla 5 mL
  5. 1⁄3 cup butter 75 mL
  6. 4 tbsp cream or half-and-half 60 mL
  7. 1⁄2 cup broken walnuts 125 mL
Instructions
  1. Beat eggs. Combine with remaining ingredients except nuts, and boil at medium heat for 3 minutes. Add nuts. Fill unbaked tart shells and bake for
  2. 15 minutes at 375°F (190°C). Makes filling for 24 tarts.
  3. From the The Complete Best of Bridge, Volume 1 page 331.
Instructions
  1. Beat eggs. Combine with remaining ingredients except nuts, and boil at medium heat for 3 minutes. Add nuts. Fill unbaked tart shells and bake for
  2. 15 minutes at 375°F (190°C). Makes filling for 24 tarts.
Notes
  1. From the The Complete Best of Bridge, Volume 1 page 331.
The Best of Bridge http://www.bestofbridge.com/

 

Chicken in Phyllo

An entertaining worthy chicken dish

Chicken In Phyllo
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Ingredients
  1. 8 phyllo pastry sheets
  2. 1/4 cup butter, melted
  3. 4 boneless, skinless chicken breasts, halved
  4. 1 bunch fresh spinach, stem removed
  5. 1 bunch fresh basil leaves, chopped
  6. 1large red pepper, cut in strips
  7. 3/4 cup Feta cheese, crumbled
Instructions
  1. Lay 1 sheet of phyllo on counter and fold in half (not length-wise). Brush melted butter on edges. Place one half chicken breast in the middle, near the bottom of phyllo. Layer spinach leaves, a sprinkling of basil, a few pepper strips and some Feta cheese on top of chicken. Roll chicken and phyllo over once. Fold edges toward the middle and continue rolling to form a small rectangular package. Brush with a little butter. Place on a cookie sheet and cover with a slightly damp cloth while making the others. These can be wrapped in plastic wrap and refrigerated overnight. Heat oven to 375 F. and place rack in middle of oven. Bake for 25-30 minutes. Serve with vegetable couscous
Notes
  1. Best of the Best and More – Pg. 184).
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Apple Pecan Phyllo Crisps

This dessert is so easy yet so incredibly satisfying

Apple Pecan Phyllo Crisps
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Ingredients
  1. Shells
  2. 2 sheets phyllo pastry
  3. 2 tsp. butter, melted
  4. Filling
  5. 1/3 cup brown sugar
  6. 1 tsp. grated lemon zest
  7. 1 Tbsp. lemon juice
  8. 1/2 tsp. cinnamon
  9. 3 cups peeled, sliced apples
  10. 2 Tbsp. chopped toasted pecans
  11. icing sugar to spinkle
Instructions
  1. To prepare shells: Preheat oven to 400 F. Lay phyllo sheet on work surface and brush with half the butter. Using scissors, cut into three 5″ wide strips. Fold ends in to make a rectangle of 3 layers; gently mold into muffin cups. Repeat with remaining phyllo and butter – makes 6 shells. Bake 5 minutes, or until golden. These can be stored in an airtight container for up to 3 days.
  2. To prepare filling: In a heavy skillet, heat sugar, lemon rind and juice and cinnamon until bubbly. Add apples and cook, stirring frequently for 5 minutes or until tender. Let cool slightly. Spoon into prepared shells. Sprinkle with toasted pecans, then icing sugar. Serves 6.
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French Lemon Pie

French Lemon Pie
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Ingredients
  1. 4 eggs
  2. 1 cup light corn syrup
  3. 1 tsp. grated lemon zest
  4. 1/3 cup FRESH lemon juice (about 3 lemons)
  5. 2 Tbsp. melted butter
  6. 1/2 cup sugar
  7. 2 Tbsp. flour
  8. 1 unbaked 9″ pie shell
  9. 1/2 cup whipping cream
Instructions
  1. In a medium bowl, beat eggs well. Add corn syrup, lemon zest, lemon juice and melted butter. Combine sugar and flour, then stir into egg mixture. Pour into unbaked pastry shell and bake at 350 F. for 50 minutes. Chill. To serve, whip cream and mound onto pie.
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Tourtiere With Mushroom Sauce

A Christmas eve tradition and a perfect gift. Save time and make it ahead and freeze

Tourtiere With Mushroom Sauce
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Ingredients
  1. Enough pastry for 3, 2-crust pies
  2. 1 1/2 lbs. lean ground pork 750g
  3. 1 1/2 lbs. lean ground beef 750g
  4. 1 1/2 cups finely chopped onion 375ml
  5. 1 tsp. thyme 5ml
  6. 1 tsp. sage 5ml
  7. 1 tsp. dry mustard 5ml
  8. 2 tsp. salt 10ml
  9. 1/2 cup chopped fresh parsley 125ml
  10. 2 garlic cloves, minced
  11. pepper to taste
  12. 1 cup water 250ml
  13. 1 cup bread crumbs 250ml
  14. or 2 cups (500 ml) mashed potatoes
  15. Mushroom Sauce
  16. 2 Tbsp. butter 30ml
  17. 3 cups sliced mushrooms 750ml
  18. 1/2 cup sliced onions 125ml
  19. 2 Tbsp. butter 30ml
  20. 2 tsp. flour 10ml
  21. 1 cup beef broth 250ml
  22. 1/2 cup dry red wine 125ml
Instructions
To Make Filling
  1. In frying pan, lightly brown meat. Drain off fat. Add onion and stir in seasonings. Add water, cover and simmer 15 minutes, or until most of liquid is absorbed but mixture is still moist. Add bread crumbs. Let cool. Spoon mixture into pastry-lined 9″ pie plates. Cover with top crusts, seal and flute edges. May be frozen at this point. Cut slashes on top to release steam. Bake 425 F for 15 minutes, reduce heat to 350F and bake 30 minutes or until well browned. This recipe can also be made as an appetizer using tart shells.
  2. To Make Mushroom Sauce: Saute mushrooms and onions in butter for 10 minutes. Remove to plate. Melt butter and blend flour and a few tablespoons of beef broth into pan juices. Stir in remaining beef broth and wine. Bring to a boil until mixture thickens. Add mushrooms and onions back into sauce. Serve warm with tourtiere.
  3. For a change and less work you can serve with cranberry sauce on the side and a dollop of sour cream.
Instructions
  1. To Make Mushroom Sauce: Saute mushrooms and onions in butter for 10 minutes. Remove to plate. Melt butter and blend flour and a few tablespoons of beef broth into pan juices. Stir in remaining beef broth and wine. Bring to a boil until mixture thickens. Add mushrooms and onions back into sauce. Serve warm with tourtiere.
Notes
  1. For a change and less work you can serve with cranberry sauce on the side and a dollop of sour cream.
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