It's a good morning every Wednesday, thanks to all of you. January's requests came from varied sources, and they run the gamut.
Read on for answers to earlier requests.
Nancy Rokicki of Harrison read about the need for a crustless quiche and hurried to send hers. "It is not only crustless but very easy and freezes well," she said. "We freeze leftovers in squares for lunches at work. Warms nicely in the microwave. However, it isn't for those watching fat. The five-minute designation refers to preparation time, not cooking time."
8 ounces cottage cheese
12 ounces shredded mozzarella cheese
12 ounces shredded Cheddar cheese
1/4 cup diced crisp bacon
10-ounce package frozen chopped broccoli, thawed, or spinach drained very well
1/2 cup sautéed mushrooms
Optional: Sautéed onions or other favorite vegetable
In a blender, mix eggs and cottage cheese. Blend for 10 seconds, then pour into a large bowl. Add mozzarella, Cheddar, bacon and desired vegetables. Mix well, and pour into a greased 9- by 13-inch pan. Bake in a preheated 375 F oven for 45 minutes or until golden on top.
Ann Powell wanted a lemonade pie to prepare with her culinarily savvy granddaughter, and Kathy Broome sent an easy version credited to Amileen Brooks of Ringgold, Ga.
2 regular graham cracker pie shells
6-ounce carton of frozen lemonade
1 can Eagle Brand sweetened condensed milk
12 ounces Cool Whip
Food coloring (1 or 2 drops)
Mix together lemonade and Eagle Brand on low speed of an electric mixer. Add Cool Whip, and mix well; add food coloring if desired, and mix well. Pour into graham cracker crusts, and refrigerate until cooled.
Pat Utley gets finder's credit for the Helen Exum cookbook version of taco salad; it came originally from Mrs. Charles Keith, a Texan. And those Texans do know the secret of taco salad.
1 pound ground beef, browned and drained
1 (1-pound) can pinto beans, drained
Salt, to taste
Tabasco sauce, to taste
2 or 3 green onions, chopped
4 tomatoes, cut up
1 head lettuce, chopped
4 ounces grated cheese
1 medium bag tortilla chips, plain, broken up
1 can (any size) ripe olives
To browned ground beef, add pinto beans, salt and Tabasco sauce, and simmer for 10 minutes. In a separate bowl, toss together onions, tomatoes, lettuce and cheese. Add French dressing. Just before serving, add ground beef. Top with chips and ripe olives.
This takes a very large bowl; it looks awful and tastes delicious. Serve with hot French bread and dessert.
Here's Mildred Dennis' version of chocolate pecan pie, straight from Chickamauga, Ga. I am delighted at the geographic breadth of Fare Exchange readership -- and writership, so to speak.
Chocolate Pecan Pie
3 eggs, slightly beaten
1 cup dark Karo syrup
1/2 teaspoon salt
1 teaspoon vanilla
1 cup sugar
4 ounces semi-sweet chocolate
1/2 stick margarine or butter
1 cup pecans, chopped
1 frozen pie shell
In a bowl, mix together beaten eggs, Karo syrup, salt, vanilla and sugar. In a saucepan, melt chocolate and butter; add to egg mixture. Add pecans last. Pour into pie shell.
Bake in a preheated 400 F oven for 15 minutes. Reduce heat to 350 F and bake for 30 to 35 minutes. Filling should appear slightly less set in center than outer edge. Pie freezes well.
This morning I shared a $1.49 pastry-and-coffee breakfast at Greenlife with four esteemed colleagues. We all affirmed we were really going for the coffee, as January self-discipline precluded the pastry. I opted for a healthful muffin as a compromise, and you know what we talked about? Food. Well, food, but also the people we love and the work we do. These are a fine combination, and it's good to break bread -- or no bread -- with such friends.
Let us know what you and your friends are eating and talking about, won't you?
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