Category Archive: What’s Cooking

Mar 25

Family Recipe Friday: Quiche Lorraine

Quiche Lorraine

This recipe for Quiche Lorraine was given to me years and years ago by my son’s aunt, Penny (Rose) Lorusso. This is a terrific tasting and filling dish.

9” pastry shell; prick and bake in 400º oven 8-10 minutes.
Sauté 1 medium onion until tender and place on the bottom of the pre-cooked pastry shell.
In blender [or food processor] coarsely grind
½ lb Swiss cheese cubed
3 eggs
½ teaspoon salt
dash of nutmeg
pinch of cayenne pepper
Gradually add 1 cup of hot milk.
Pour mixture into pre-cooked pastry shell and bake at 350º for about 35 minutes.

[I generally add ¼ lb cheddar cheese and for variations, include 3-4 slices of coarsely chopped bacon, and/or ½ cup coarsely chopped blanched broccoli.]

Copyright. Linda Woodward Geiger. All rights reserved.
linda@lindageiger.com

Permanent link to this article: http://www.musingsbylinda.com/MyFamily/?p=154

Mar 18

Family Recipe Friday: Sweet Red Pepper Relish

I can’t wait for  August. Yesterday I finished my last jar of Aunt Virginia’s Sweet Red Pepper Relish. I”ll have to put up the full recipe this year instead of cutting it in half like I did the last time.

Get Ready!

Recipe for Sweet Red Pepper Relish made annually by Virginia (Woodward) Smith

Sterilize 24 pint jars and lids

20 medium-size onions
20 medium-size green peppers
20 medium-size red peppers
1 quart vinegar
1 cup water
2 Tablespoons salt
2¾ cups sugar

Get Set!

Put peppers and onions through food chopper, using coarse grinder. Cover with boiling water.

Let stand 5 minutes. Drain. Cover with boiling water again, let stand another 5 minutes, and drain.

Add sugar, vinegar, and salt. Boil mixture 15 minutes.

Pack in jars and seal.

[In addition, I give the jars a ten-minute hot water bath]

yield: 24 pints

 

Go!

Copyright. Linda Woodward Geiger. All rights reserved.
linda@lindageiger.com

Permanent link to this article: http://www.musingsbylinda.com/MyFamily/?p=146