Sunday Morning Quiche

This is my favorite recipe for quiche. I love to create different additions for the quiche.

Sunday Morning Quiche

1 unbaked 9" pie shell
3 large eggs
1 cup grated cheddar or swiss cheese
2/3 cup evaporated milk
1 tablespoon finely chopped onion
1/4 cup sliced fresh mushrooms
3/4 cup chopped, cooked ham, crab or shrimp
1 tablespoon green pepper or celery

Mix eggs, cheese and milk. Stir in remaining ingredients and pour into the pie shell. Bake at 450 degreese for 15 minutes. Reduce the heat to 350 degrees and bake for 10-15 minutes until light brown and knife stuck in the center comes out clean. Remove from the oven and serve immediately.

Serves 6.

I like to add spinach or asparagus. Leave out the meat and add extra cheese. Be creative and try different mixtures.

Chicken a la King

This is an old favorite...

Picture from Taste of Home

Chicken a la King 

(Creamed Chicken or Turkey)

4 Tablespoons butter

4 Tablespoons flour

2 chicken bouillon cubes

2 cups water

2/3 cup milk

2 cups diced, cooked chicken

2 ounces (1/2 cup) sliced mushrooms

1/2 teaspoon salt

1/8 teaspoon pepper

Melt butter in a saucepan over low heat. Blend in flour until smooth. Gradually stir in bouillon. Cook and stir until thickened and smooth. Stir in milk, chicken, mushrooms, salt and pepper. Cover and simmer for 15 minutes, stirring occasionally. 

Serve over noodles, rice, toast or biscuits.

Serves 4.

Brattans Clam Chowder

Curtis recently went clam digging at Long Beach, WA. He was excited to go to the first clamming of the season in Long Beach. He dug up 17 clams and brough them home to Grandma Brinkerhoff's house to share. Curtis likes to lightly batter them and broil them and serve them with tartar sauce.

Grandma Brinkerhoff shared this recipe for clam chowder with us. It is from Karen Noel. And, is one of her family's favorites.

Bratten's Clam Chowder

1 cup finely chopped onion
1 cup finely chopped celery
2 cups finely diced potatoes
2 cans (6  1/2 oz.) minced clams and juice
3/4 cup flour
3/4 cup butter
1 quart Half and Half
2 teaspoons salt
1 teaspoon sugar
1 1/2 teaspoons white pepper
(Buy extra clam juice)

Drain clean juice and pour juice over vegetables in a sauce pan. Add enough water to barely cover (use extra clam juice, as desired.) Simmer over medium heat until barely tender. In another saucepan, melt butter, add flour and blend, stirring constantly.

Add Half and Half. Cook and stir with wire whip until smooth and thick. (Important.) Add undrained vegetables and clams.  Heat through and season with salt and pepper. Stir constantly because chowder tends to stick on the bottom.

Chill uneated portion.

Reheat on low in microwave or on the stove. Add extra clam juice, as necessary.

Serves 8-10.