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The Quilt Inn Country Cookbook
Aliske Webb
Stuffing:
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/2 cup ripe olives, pitted and chopped
/2 lb. spicy sausage, sliced thin
lbs. plum tomatoes, peeled
green peppers, seeded and diced fine
clove garlic, minced
tbsp. olive oil
/4 tsp. salt
/3 cup fresh parsley, chopped
dash hot pepper flakes
/4 cup Parmesan cheese, grated
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Saute garlic, onions and peppers until tender. Add tomatoes and cook 5
minutes, until most of the liquid has evaporated. Add remaining ingredients except
parsley and cheese. Simmer 20 minutes or until thick. Stir in parsley.
Spoon 1/4 cup of mixture and spoonful of cheese onto each crepe. Roll and
transfer to baking sheet. Sprinkle with remaining cheese. Cover with foil and bake at
325F for 10 minutes until cheese is melted and crepes are hot. Uncover and broil until
cheese is golden brown.
Swiss Quiche with Seafood Sauce
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unbaked pie shell (for recipe, see index) (for variation use Cheese Pastry for
Quiche)
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egg yolks, lightly beaten
1/2 cups light cream
/4 tsp. salt
/3 tsp. nutmeg
egg whites
1/2 cups Swiss cheese, shredded
Preheat oven to 450F.
Bake pie shell until golden brown. Reduce heat to 350F.
Combine egg yolks, cream, salt and nutmeg. Beat egg whites until stiff, fold into
©
Aliske Webb 1999. All rights reserved.
Published by Bookmice.com
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