It’s a good morning every Wednesday, thanks to all of you. January’s requests came from varied sources, and they run the gamut.
- Mary Ellen Swanson of Rainsville, Ala., and her husband remember “eating a German mushroom broth at a restaurant in Germany while stationed there with the Army in the ’70s.”
- Beth Jones of Fairfield Glade, Tenn., saw but failed to save a recipe for a baked steak. “I believe the cut of meat was a 2- to 3-inch sirloin,” she said.
- Kay Foodie in Apison “would love it if someone has the original recipe for the coleslaw dressing at Smokey Bones in Chattanooga. I’ve tried the copycat recipes I’ve found online, but they’re just not the same.”
- And finally, L.M. heard about a ground turkey chili and would love to have an easy version of that dish.
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.”
Five-Minute Quiche
6 eggs