Spinach Sausage Quiche'

This recipe comes from the

1831 Zachariah Eddy House Bed and Breakfast

9" pie shell, unbaked

1/2 lb bulk sausage

1/4 cup chopped onion

1 clove garlic, mined

1 - 10 oz package frozen chopped spinach, thawed & drained

1/2 cup herb stuffing mix

1 1/2 cup shredded Monterey Jack cheese

3 eggs, mixed

1 1/2 cup half & half cream

2 T Parmesan cheese

Paprika

In a skillet cook the sausage, onion and garlic; drain. Add the spinach and stuffing mix. Cover the bottom of pie shell with the Monterey Jack cheese. Top with the sausage mixture. In a separate bowl, combine the eggs and half & half. Pour over sausage mixture. Bake in a pre-heated 375 oven for 30 minutes. Sprinkle with Parmesan and paprika and bake for 15 minutes more (longer if necessary until knife inserted comes out clean). Let stand 10 minutes before serving.

Glazed Ham Loaf....yummmm...

For anyone living in the Kansas City area there is a

local store called McGonigle's located at 1307 W 79th Street.

They sell really nice cuts of meat and developed the main ingredient to this recipe. Ham loaf (sold only at their store) is a combination of ground veal, pork and ham. This is their recipe.

I won't tell you it is healthy...but everyone loves it...give it a try!

1 1/2 to 2 lbs ham loaf mix

1/2 cup fine bread crumbs (I use the boxed kind)

4 T finely chopped onion

1 egg, beaten

3/4 cup milk

1/4 tsp liquid smoke

Brown Sugar Glaze:

3/4 cup brown sugar

1 1/2 tsp dry mustard

1/4 cup cider vinegar

1/4 tsp liquid smoke

Combine loaf ingredients and mix well. Shape into oval, flat loaf in a glass baking dish. With a large knife make three wide slashes at an angle across the top. Bake in a 350 degree oven for one hour. Spoon off drippings and baste all of the Brown Sugar Glaze over the loaf. Continue baking 30 minutes, basting often with the glaze.

Potato Casserole..aka.."Funeral" Potatoes

The "funeral" title came from assorted misisionaries...not me!

2 - 24 oz or larger bags of frozen hash brown potatoes

3/4 cup onion, chopped

2 - 12 oz containers of sour cream

1 can cream of chicken soup

3/4 tsp salt

3/3 tsp pepper

3/4 cup melted butter

2 cups finely shredded cheese

1 cup crushed corn flakes

Thaw potatoes. Combine all ingredients except corn flakes. Mix well. Pour into greased 11x14" baking dish. Top with corn flakes and then drizzle some melted butter on top of corn flakes. Bake uncovered for 1 hour at 350 degrees. This works well for breakfast or dinner and reheats well.

Craisin and Feta Salad...need I say more?

I got this recipe from a friend and we've been hooked

on it ever since! This salad isn't good the next day,

so eat it up the day you make it!
And the dressing needs to be made the night before...

Dressing:
1 cup canola oil
3/4 cup sugar
1/2 cup red wine vinegar
3 cloves fresh garlic, finely minced
1/2 tsp salt
1/2 tsp paprika
1/4 tsp cayenne pepper
1/4 tsp black pepper

Mix all ingredients. Store in fridge until ready to use. Make sure it is mixed well before using!

Salad:
3 lb bag of Romaine lettuce, chopped
1 cup craisins
4 oz Feta cheese, crumbled
1 medium red onion, sliced into rings
1/2 cup almond slivers, toasted
4 slices bacon, cooked, crumbled

Mix all ingredients just before serving. Add dressing just minutes before serving.

Chocolate Sour Cream Cake

This is our family's most favorite cake.

It is always rich, moist and delicious.

I once had a confessed

"cake-hater-pie-lover-only" person

tell me it was "awesome."

2 cups flour

2 cups sugar

1/2 tsp baking powder

1 tsp salt

1 1/4 tsp baking soda

2 eggs

1 tsp vanilla

1 cup water

3/4 cup sour cream

1/4 cup Crisco shortening

4 oz unsweetened chocolate, melted or

12 T dry cocoa mixed with 4 T vegetable oil

Mix dry ingredients. Add moist ingredients. Mix at high speed for 5 minutes. Bake in 2-3 round layers at 350 degrees for approx 20-25 minutes. Do not over bake. Time varies according to size and number of layers.

Frosting:

2 tsp vanilla

1/3 cup butter, at room temperature

1/2 cup sour cream

3 oz unsweetened chocolate, melted or

9 T dry cocoa mixed with 3 T vegetable oil

4+ cups powdered sugar

Mix all ingredients with half of the powdered sugar at a high speed. Gradually add remaining powdered sugar until desired consistency is achieved. Frosting should be smooth and spreadable! Enjoy!