The Quilt Inn Country Cookbook

Aliske Webb

in flour. Cook 2 minutes. Add milk, tomato paste, salt and pepper. Bring to boil.

Reduce heat. Simmer 5 minutes, stirring often. Combine pasta with sauce. Add feta,

1/4 cup Parmesan, olives, pimiento, dill and oregano. Transfer to 9"x13" casserole

dish. Sprinkle with remaining Parmesan. Bake in preheated oven at 350F for 30

minutes.

Serve with crusty bread and green salad.

Brie en Croute

small whole Brie (about 3 pounds)

pastry for 2 crust pie

egg white

egg yolk beaten with 1 tbsp water.

Preheat oven to 400F.

Roll out bottom crust to fit 9–inch pie pan. Peel thin white paper from Brie. Place

on bottom crust. Cover with top crust. Seal edges. Brush with egg white. Bake 20

minutes. Remove and brush with egg yolk. Bake 15 minutes long until crust is golden.

Serve warm.

Cheese Pastry for Quiche

cups all-purpose flour

tsp salt

cup grated medium or sharp cheddar cheese

/3 cup lard or vegetable shortening

tbsp. cold water

Sift flour and salt together in bowl. Mix cheese into flour mixture. Cut lard or

shortening in with pastry blender or two knives until soft crumbles form. Sprinkle water

over mixture, one teaspoon at a time. Mix lightly with fork. Add only enough water to

keep dough together. Do not over handle. Divide dough in half. Flatten dough on lightly

floured surface and roll out and line 8–9" pieplate. Prick bottom and sides of pastry

with fork. Bake at 450F for 10 to 15 minutes or until golden brown. Cool on wire rack.

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Country Cooking