Sunday, May 24, 2009

Hash Brown Quiche

I found this recipe for Hash Brown Quiche on Mimi's Making Meals and made it for our church potluck tonight. They turned out beautifully & were both delicious! So different than your traditional pie crust quiche.

Preheat oven to 450 degrees.
3 c frozen shredded hash browns, thawed & drained
1/2 stick of butter, melted

Press the drained hashbrowns between paper towels to dry them. Add melted butter to the hashbrowns & mix well. Press the hashbrowns into the bottom & sides of a 9 inch pie plate to form a crust. Bake for approximately 25-30 minutes or until the hashbrowns are golden brown & starting to get crispy.

3 large eggs, beaten
1 c half & half
1 can Hormel canned ham
1/2 c chopped onion
1/8 tsp red pepper
1 c shredded Cheddar cheese
Salt & Pepper to taste

In a large mixing bowl, combine the half & half, eggs & chopped ham. Add chopped onion, red pepper & shredded cheese; stir to combine. Pour egg mixture into hashbrown crust & return to the oven.
Lower the oven temperature to 350 degrees and bake for approximately 30 minutes or until the quiche is golden brown & a knife inserted into the center comes out clean. The top of the quiche will be slightly puffed up.

I used deli sliced ham & chopped into small pieces. I used green onions rather than yellow or white onion. And lastly, I used mozzarella cheese rather than Cheddar.

I made another quiche using sausage & Cheddar cheese. While my crust was cooking, I cut up 1 yellow onion & added to sausage while browning. I then combined the sausage & egg mixture and poured into my crust.

This really can be made with any combination. I think spinach would even be a good add in to the recipe!

Tuesday, May 5, 2009

Black Eye Pea Salad

When I was growing up, my Papaw Turley had a garden & I can remember us cousins would have to go out and pick a whole row of "purple hull" peas and then shell them! Those rows seem to NEVER end!!! Then, we'd all have purple fingers by the time we were finished!! I was so glad to see the day he bought a sheller. What was even better was when I got old enough not to have to go pick peas!!!
I never have been able to tell the difference between purple hull peas & black eye peas. I love them no matter what they're called!! I love them on cornbread, by themselves or in this salad!
2 cans Black Eye Peas - drained
green onions, chopped (use as much as you like)
1 sm jar Pimentos
bacon bits (again, use as much as you like)
1 green pepper, chopped
Salt & Pepper to taste
Mix ingredients together in a medium container with lid. Next you'll mix together the following ingredients & pour over the Black Eye Pea mixture.
1/4 c sugar
1/4 c vinegar
1/4 c oil
Mix together well with vegetables & store in airtight container. This is one of those recipes that's better after 24-48 hours.
You can not damage this recipe. I made this recently & I didn't have pimentos so I chopped up a red & green pepper. I also used purple instead of green onions and I added celery. It was still good.

Sloppy Slaw (aka Saurerkraut Salad)

I got this recipe from Mother before she died; she got it from working at the Dinner Bell in Nashville. We all called it Sloppy Slaw & ate it on BBQ sandwiches in place of Coleslaw. It's really good on some pinto beans and cornbread too!
Can you tell I was raised in the South??

2 cans (or 1 large jar) Saurerkraut, drained
1 med. purple onion, chopped
1 lg. jar pimentos, drained
1 bunch clelery, chopped
Black pepper, to taste
Sugar, to taste**

Combine all ingredients in a medium sized container with lid. Mix well, cover & refrigerate. Stir periodically. Best if refrigerated for 24-48 hours before use.

**I start with 1/4 c sugar and add until I reach the desired taste. You can add more (or less) onion & celery as desired.