MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Swiss Cheese And Mushroom Quiche
Categories: Dinner, Pies
Yield: 1 Pie

1 Prepared pie crust
1 1/2 c Swiss cheese; grated;
-(Gruyere is best)
1 md Onion; chopped
1/4 lb Mushrooms; chopped
Butter for saute
Salt and pepper
1 ds Thyme
4 Eggs
1 1/2 c Milk
3 tb Flour
1/4 ts Salt
1/4 ts Dry mustard
Paprika

Preparation time 1 hour

This recipe makes one 9" pie. It can be an appetizer or main dish.

Follow pie crust recipe for Spinach Ricotta pie, or your own favorite
for a single crust.

Cover bottom of crust with cheese.

Saute onion and mushrooms in butter. Cover cheese with sauteed
onions and mushrooms.

Mix remaining custard ingredients together except paprika.

Pour custard mix over mushroom layer.

Sprinkle with paprika. Bake at 375 F for 40-45 minutes, or until
solid in the center when jiggled.

Variations:

* Substitute Cheddar cheese for Swiss.
* Use fresh tomato slices instead of mushrooms. Tomatoes don't need
to be sauteed first.
* Substitute 1 cup chopped scallions for the onion.
* Add 1 ts prepared horseradish.

Recipe by Moosewood Cookbook

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Ben Collver wrote to All <=-

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Swiss Cheese And Mushroom Quiche
Categories: Dinner, Pies
Yield: 1 Pie

Welcome back. Did you have a good road trip?

Here's a crustless quiche I have made that is received well.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Magda's Crustless Mushroom Quiche
Categories: Cheese, Dairy, Mushrooms, Vegetables
Yield: 4 servings

1 c (250 g) cottage cheese
2/3 c (150 ml) Greek yoghurt
1/4 c Self raising flour
2 lg Eggs
4 tb Parsley or chives
Salt & pepper to taste
1/4 c Heavy cream
2 c Sliced mushrooms
1 c Chopped onion
1/4 c Cheddar or Caciocavallo
- cheese; shredded *

* Caciocavallo cheese is a "stretched curd" cheese
made with either sheep's or cow's milk. A southern
Italian cheese, it's similar in taste to aged Provelone,
with a hard, edible rind.

Set your oven @ 350-|F/175-|C.

In a large bowl, mix together the cottage cheese, Greek
yoghurt, self raising flour, eggs, parsley, salt and
pepper and heavy cream (double cream).

Add the mushrooms, onion and cheese and combine well.

You can garnish the top, with a few mushrooms and some
cheese.

Put the quiche in the oven to bake for about 30-40
minutes. This time may vary depending on your oven. Bake
until the quiche is golden brown and set in the middle.

UDD NOTE: If your mixing bowl is "ovenproof" you can use
that. Otherwise a pie plate works nicely.

RECIPE FROM: http://magdasoven.com

Uncle Dirty Dave's Kitchen

MMMMM

... "Perfection is the enemy of good." -- Dale Shipp
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Re: Swiss Cheese and Mushroom
By: Dave Drum to Ben Collver on Tue Aug 22 2023 05:06:00

Welcome back. Did you have a good road trip?

I had a most excellent road trip. I got to be of service, have fun,
catch up with old friends, and get to know new friends better.

I experienced a number of culinary delights, and i can't remember them
all. This time of year we used a lot of home-grown ingredients, which i
find satisfying.

One friend has mint growing all over her property. I made about 6 gallons
or so of mint tea and put it in the fridge. I only made 1 gallon at a
time. It was a free cold beverage to help deal with the summer heat.

Another friend helped me cook a meal for a small group. We made black
bean enchiladas with lots of fresh vegetables and home-made enchilada
sauce. We also made a better than average salad, cold hibiscus tea, and
a custard with blackberry compote.

For another friend, i made the Moosewood mushroom-cheese stuffed acorn
squash recipe. I stuck to the recipe, except i topped the squash with
shaved parmesan. We were both impressed by how delicious it was.

He has been making various meat substitutes starting with vital wheat
gluten and making his own seitan, processing it in various ways. He
has also been making various home-made hot sauces. We shared some super-satisfying vegan burritos with those things, brown rice, sauteed
veggies, and avocado.

With another friend, we prepared a number of delicious meals. One
memorable thing was ice cream. We used half-and-half, yogurt, agave
syrup, quality chai spices, vanilla, and drizzled honey on top. We
served it with a very ripe, chilled melon from a farmer's market.
The honey kind of solidified into little chewy crystals. It was a
magical dessert.

Here's a crustless quiche I have made that is received well.

Thanks for the recipe! Here's the Moosewood mushroom-cheese stuffed squash recipe:

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Mushroom-Cheese Stuffed Squash
Categories: Stuffed, Vegetables
Yield: 4 Servings

2 Acorn or butternut squashes
1/2 lb Mushrooms; chopped
1 c Onion; chopped
1 cl Garlic; crushed
1 c Cottage cheese
1/2 ts Basil
1/4 c Parsley; chopped
Salt & pepper
3/4 c Bread crumbs or cooked rice
2 tb Dry white wine
Butter

Split squash lengthwise down the middle. Remove the seeds and bake,
face-down, on an oiled tray for 30 minutes at 350 F--or until tender
enough to eat. Make the filling while the squash is baking.

Saute mushrooms, onions, and garlic in butter with salt and pepper
until onions are soft. Drain well, saving the liquid, and combine
with the remaining ingredients. Fill the squash cavities amply and
bake, uncovered 25-30 minutes at 350 F. Baste with liquid from
saute while it bakes.

Recipe by Moosewood Cookbook

MMMMM
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Ben Collver wrote to Dave Drum <=-

Welcome back. Did you have a good road trip?

I had a most excellent road trip. I got to be of service, have fun,
catch up with old friends, and get to know new friends better.

I experienced a number of culinary delights, and i can't remember them all. This time of year we used a lot of home-grown ingredients, which
i find satisfying.

One friend has mint growing all over her property. I made about 6
gallons or so of mint tea and put it in the fridge. I only made 1
gallon at a time. It was a free cold beverage to help deal with the summer heat.

Mint is a rhizome and spreads pretty freely - as does zoysia grass. If
you have both together you will enjoy mowing the yard.

Another friend helped me cook a meal for a small group. We made black bean enchiladas with lots of fresh vegetables and home-made enchilada sauce. We also made a better than average salad, cold hibiscus tea,
and a custard with blackberry compote.

Did you use yellow cheese on/in the enchiladas? Either real or fake?

For another friend, i made the Moosewood mushroom-cheese stuffed acorn squash recipe. I stuck to the recipe, except i topped the squash with shaved parmesan. We were both impressed by how delicious it was.

8<----- SNIP ----->B

Here's a crustless quiche I have made that is received well.

Thanks for the recipe! Here's the Moosewood mushroom-cheese stuffed squash recipe:

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Mushroom-Cheese Stuffed Squash
Categories: Stuffed, Vegetables
Yield: 4 Servings

That looks quite decent. Here's a non-meat acorn squash I do in the
nuker. Quick and fairly easy. Tasty too.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Butter-Nut Acorn Squash
Categories: Squash, Breads, Nuts, Herbs
Yield: 4 Servings

2 (1 lb ea) acorn squash
1/3 c Butter
1/2 c Fine bread crumbs
1/3 c Chopped walnuts; English or
- American (black)
6 tb Brown sugar; packed
1/2 ts Salt
Ground nutmeg

In 2 cup glass measure, melt butter on maximum power for
one minute.

Wash squash, pierce and place on a microwave safe plate.
Cook on maximum power for two minutes. Let cool a bit.
Cut in half lengthwise. Remove seeds and fibers. Place
cut side down on 12" x 7" x 2" microwave safe baking
dish. Cook on maximum power for six minutes.

While squash is cooking, add remaining ingredients to
melted butter and mix well.

Turn squash cut side up; divide crumb mixture among 4
halves. Cook, covered, on maximum power 6 to 8 minutes or
until squash is tender. Remove cover and let stand 5
minutes before serving.

Makes 4 servings.

Uncle Dirty Dave's Kitchen

MMMMM


... Garlic is unknown in British cookery proper.

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Re: Re: Swiss Cheese and Mushroom
By: Dave Drum to Ben Collver on Wed Aug 23 2023 06:07:25

Did you use yellow cheese on/in the enchiladas? Either real or fake?

Oh yeah, that was another way that i deviated from the original recipe.
I used fresh, white Mexican cheese. I don't recall which exact variety.

That looks quite decent. Here's a non-meat acorn squash I do in the
nuker. Quick and fairly easy. Tasty too.

Thanks! That looks like a simple recipe. I'll try it out some day.
--- SBBSecho 3.20-Linux
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Ben Collver wrote to Dave Drum <=-

Did you use yellow cheese on/in the enchiladas? Either real or fake?

Oh yeah, that was another way that i deviated from the original recipe.
I used fresh, white Mexican cheese. I don't recall which exact
variety.

Fresh white Mexican cheese is queso fresco, aged moderately it's queso
blanco and aged until it becomes hard enough to grate like Parmesan it's
queso anejo.

That looks quite decent. Here's a non-meat acorn squash I do in the
nuker. Quick and fairly easy. Tasty too.

Thanks! That looks like a simple recipe. I'll try it out some day.

Here's another easy enchiladas recipe I got from mi amigo, Ramon Valadaz
whois now a travelling supervisor for P.F. Chang's fats food chain

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Spinach Enchiladas
Categories: Vegetables, Greens, Cheese, Dairy, Breads
Yield: 5 servings

1 tb Butter
1/2 c Sliced green onions
2 cl Garlic; minced
10 oz Box chopped spinach; thawed,
- drained, squeezed dry
2 c Shredded queso menonita;
- divided
1 c Requeson cheese
1/2 c Sour cream
10 (6") corn tortillas
19 oz Can enchilada verde sauce

Set the oven @ 375º/190ºC.

Melt butter in a saucepan over medium heat. Add green
onions and garlic; cook and stir until fragrant, 2 to 3
minutes. Stir in spinach and cook for 5 minutes. Remove
from the heat and mix in 1 cup Monterey Jack, ricotta
cheese, and sour cream.

Warm one tortilla in a skillet over medium heat until
flexible, about 15 seconds. Repeat to warm remaining
tortillas. Spoon about 1/4 cup spinach mixture onto the
center of each tortilla, roll tortilla around filling,
and place in a 9" X 13" baking dish with the seam facing
down. Pour enchilada sauce over top and sprinkle with
remaining 1 cup cheese.

Bake until sauce is bubbling and cheese is lightly
browned at the edges, 15 to 20 minutes.

Yield: 10 enchiladas

Ramon Valadaz; Nichole's Restaurant

Uncle Dirty Dave's Archives

MMMMM

... "American cheese is not cheese" is like saying meatloaf is not meat
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Re: Re: Swiss Cheese and Mush
By: Dave Drum to Ben Collver on Thu Aug 24 2023 05:22:00

Here's another easy enchiladas recipe I got from mi amigo, Ramon Valadaz whois now a travelling supervisor for P.F. Chang's fats food chain
Title: Spinach Enchiladas

Thanks! This looks like another fine recipe for me to try some day. :)
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Ben Collver wrote to Dave Drum <=-

Here's another easy enchiladas recipe I got from mi amigo, Ramon Valadaz whois now a travelling supervisor for P.F. Chang's fats food chain

Title: Spinach Enchiladas

Thanks! This looks like another fine recipe for me to try some day.

A good bit of the recipes in my collection are from people who I know and respect who are in the business of feeding people. Either straight up or adapted by me. Like this one sggested by Kathy Pitts who (along with her husband) was a big part of this echo some years ago.

I have two versions of this - this is the one without pasta (medium shells)

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Dave's Tomato Florentine Soup
Categories: Soups, Vegetables, Poultry, Greens
Yield: 5 Servings

28 oz Canned chicken broth
14 oz Can spinach
12 oz Red Gold vegetable juice
8 oz Can Red Gold tomato puree
1 tb Sugar
ds Nutmeg
Salt & fresh ground pepper

Combine broth, juice and puree in a saucepan over medium
heat. when hot, but not boiling, add remaining ingredients;
stirring with a wire whisk.

Allow to heat gently 30 mins on medium-low until you can't
stand it any longer.

Keep hot without letting it boil.

Freeze leftovers.

From a starting point given me by Kathy Pitts when I
mentioned that I really liked the Tomato-Florentine
Soup at Red Lobster.

Recipe and MM Format by Dave Drum - 12 July 1998

Uncle Dirty Dave's Kitchen

MMMMM

... "Do not let the behaviour of others destroy your inner peace." - Dalai Lama

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