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The Quilt Inn Country Cookbook
Aliske Webb
yolk mixture. Fold in cheese, pour into pie shell. Bake for 45 minutes or until tester
inserted into center of pie comes out clean. Let stand 5 minutes.
Seafood Sauce:
Drain and flake 1 tin crabmeat. Saute in butter. Blend in 2 tablespoons of all
purpose flour and a pinch of salt. Add 1 cup light cream. Cook while stirring until
thickened.
To serve, pour sauce over slices of quiche and garnish with cheery tomatoes
sliced in two. Serve with a smooth and spicy Pinot Noir wine.
Ratatouille
1
1
2
1
2
3
2
1
6
3
2
1
1
2
1
1
/2 lbs. fresh mushrooms, sliced
eggplant, cut in cubes
stalks celery, sliced
red pepper, chopped
zucchini, sliced
green onions, chopped (for garnish)
tbsp. sesame seeds, toasted (for garnish)
/2 tsp. salt
tsp. sesame oil
/4 cup chicken stock
tbsp. soy sauce
tbsp. dry sherry
tsp. cornstarch
tsp. garlic, minced
tsp. fresh ginger, minced
tbsp. fresh coriander, chopped
Preheat oven to 350F.
Sprinkle eggplant with salt and let stand 30 minutes.
Saute celery, onion, and pepper in sesame oil in casserole until tender.
Remove vegetables and set aside. Saute zucchini, mushrooms and eggplant for 5
minutes or until soft. Add the celery, onion and pepper and remove from heat.
©
Aliske Webb 1999. All rights reserved.
Published by Bookmice.com
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