Vidalia Onion Quiche

0

Posted by Carolyn | Posted in Misc | Posted on 28-05-2008

Tags:

Vidalia Onion Quiche

1 cup cracker crumbs (any kind)
5 teaspoon butter, melted
2 1/2 cups of Vidalia onions, thinly sliced
1 teaspoon olive oil
3/4 cup milk
2 eggs, beaten
1/2 cup Swiss cheese, shredded
Salt and Pepper to taste

Crust:

Combine cracker crumbs and melted butter. Press firmly into a 9 inch pie.
Bake at 350°F for 10 minutes.

Filling:

Sauté onions over medium heat in olive oil until translucent.
Spread onions evenly across baked pie crust. Combine milk and eggs; pour over onions. Sprinkle with cheese; season with salt and pepper.

Bake at 350°F for 45 minutes. Remove from oven, and cool 10 minutes before serving.

Potatoes Dauphinoise

0

Posted by Carolyn | Posted in Misc | Posted on 28-05-2008

Tags:

Potatoes Dauphinoise

Ingredients

1 clove garlic, peeled and crushed
2 tablespoons butter, softened
3/4 pound potatoes, peeled and thinly sliced (I use a handheld Japanese mandoline that slices them very thin, 1/16 inch or so)
1/2 teaspoon salt
Pepper to taste
1/2 cup heavy cream

Procedure

1. Preheat the oven to 325°F.
2. Rub a shallow 8-inch gratin dish with garlic. Butter generously. Arrange the sliced potatoes in concentric circles (or any old way—it doesn’t really matter), sprinkling with salt and pepper every so often. Pour in the cream and bake 45 minutes, or until the cream has been absorbed and the tops of the potatoes are a deep golden color.

Sleepin In Omelette

0

Posted by Carolyn | Posted in Misc | Posted on 28-05-2008

Tags:

Sleepin’ in Omelette

6 onion rolls
1 cup grated cheddar cheese
1 1/2 sticks butter
1 8 ounce package cream cheese
10 eggs
2 cups milk
1/2 teaspoon dry mustard
dash of cayenne pepper
1/2 teaspoon salt
1 teaspoon chopped chives

Generously butter 9 x 13 baking dish. Tear onion rolls into chunks. Sprinkle with cheddar cheese, then tear cream cheese into small piece and place over the top. Cut 1 1/2 sticks butter into pats and place over the top. Mix remaining ingredients and pour over the top of the dish. Cover and refrigerate overnight.
The next morning, bake at 325 degrees, covered, for 45 minutes. Then remove foil and continue baking at 350 for 10-15 minutes.

Eat. Faint. Repeat.