Quiche Lorraine

Original Recipe from:  Virginia Bowers-Johnson

My mother loved to make Quiche for her ladies luncheons.  Evidently the men in her life didn’t appreciate quiche, so she saved it for her lady friends.  She would make the quiche, a delicious salad (like Wilted Leaf Lettuce or a Spinach Salad), and a decadent dessert (such as a Coconut Cake or Mini Cheese Cakes), and a pot of tea.  Now that you have a menu in mind, schedule a lady’s luncheon for your friends and have a lovely afternoon together.  Enjoy!

Ingredients

1 Pie Crust (uncooked)

6 slices Bacon

3/4 cup shredded Swiss Cheese

Pinch of Nutmeg

5 Eggs

1-1/2 cup light Cream

Salt

Chopped Parsley

Directions

Cook Bacon thoroughly but not too crisp.  Crumble and arrange in pie shell.  Add Cheese and Nutmeg.  Beat Eggs and Cream together lightly, season with salt to taste and add Parsley.  

Bake in 370 degree oven until set and knife comes out clean when inserted 1-1/2’ from center.  Approximately 30-35 minutes.  

Summer Savory Casserole

Original Recipe from:  Lucy Griffin-Bowers

This recipe is from my grandma’s 1950’s era recipe collection.  Grandma loved vegetables.  She was very creative with them and cherished getting farm fresh produce.  She never really thought the grocery store selection was up to par.  Of course, I agree with her.  I always get my vegetables from the local farm stands.  Wherever you get your vegetables, make sure they are fresh and ripe.  This easy casserole is delicious and a good use for left over Squash!  Enjoy!

Ingredients

1 medium Onion, chopped

1 Green Pepper, chopped

2 tablespoons Vegetable Oil

2 cups cooked squash

2 tomatoes, diced

1 small can whole Corn

Salt and Pepper to taste

1 teaspoon Paprika

1 cup Long Horn Cheese, grated (or Cheddar Cheese)

Directions

In a large skillet brown the Onion and Green Pepper in Oil.  Add Squash, Tomatoes, Corn, Spices and Cheese and mix together thoroughly.  Cook over medium heat until tender and cheese is melted. 

Grandma’s Fresh Peach Cobbler

Original Recipe from:  Lucy Griffin-Bowers

Here is another recipe from my grandma’s 1950's era recipe collection.  I am lucky enough to live near Romeo, MI, where we have some of the best Peach Orchards that can be found.  They are so famous the Village of Romeo hosts an annual Peach Festival every Labor Day Weekend, a five-day festival honoring the wonderful goodness of Peaches.  Peach Pies, Peach Cobbler, Peach Salsa, and anything else that can be created using a peach is available!  It’s a great festival to celebrate the end of summer, and kick off the fall harvest season.  If you live in the area, I encourage you to plan at least one day of fun in the country and get some peaches fresh from the orchard.  This recipe is different from my mother’s Peach Cobbler, but I encourage you to give it a try….it is delicious!  Enjoy!

Ingredients and Directions

Beat together:

1 Egg

1/2 cup Sugar

Kim’s Tater Pizza

Original Recipe from:  Kim Ashbrook

The Ashbrook household is a busy one, and they need to be efficient time managers.  They also believe in eating dinner together around the kitchen table.  Kim and John have learned to cook with leftovers in mind and making tomorrow’s dinner out of today’s work.  Potatoes are very versatile as this recipe shows. Your family will never believe they are eating leftovers!  Kim posted a picture of this pizza on Facebook a few days ago.  That picture made her friends drool, and prompted more than a few requests for the recipe.  Make this dish for your family today, they will love it!  Enjoy!

Ingredients and Directions

You can make Loaded Mashed Potatoes for dinner a night or two before making this pizza.  Just make extra to save for leftovers to use in this recipe….or….you can make fresh Loaded Mashed Potatoes as follows.

Loaded Mashed Potatoes

6 large potatoes, peeled, boiled until tender and drained; then add back into the pot on low heat. Note: Kim uses Yukon Gold’s or Baby Reds.  If using Reds, do not peel. 

Beat with mixer and add the following into the potatoes:

2 tablespoons minced Garlic

1 stick Unsalted Butter

1 teaspoon Salt

2 teaspoon Pepper

1 tablespoons Sour Cream

1/4 cup Bacon Bits

1/8 cup Chives or Green Onion

1 cup Sharp Cheddar Cheese

Let cool until room temperature.  Note:  If you are using leftover loaded mashed potatoes, heat them in a small pot (with oil on the bottom of the pan to create a non-stick surface) stirring often, then let cool to room temperature.

While the potatoes are cooling, prepare the crust as follows. 

Crust

2-1/2 cups Bisquick

2/3 cup hot Water

Mix crust ingredients thoroughly

Coat a pie pan with 2 tablespoons Olive Oil.  Fill pan with crust mix.  Form crust covering the pie pan as even as possible.  Bake in 425 degree oven for 12 minutes.  Let cool.

Final Steps

Put warmed/room temp taters in baked crust and top with Bacon Bits, Chives and Cheese.  Bake in 350 degree oven until golden brown (about 15 minutes).  Slice and serve with a dollop of Sour Cream on top. 

Grandma’s Pineapple Zucchini Loaf

Original Recipe from:  Lucy Griffin-Bowers

While I’m a big fan of my Kay's Village Zucchini Bread, I had to give my grandma’s recipe a try.  This one is very different from mine, but I will admit it’s quite good.  This is a spicier version with nutmeg, raisins and nuts.  If you are looking for a different recipe, give this one a try.  The Village Taste Testers gave it a big thumb’s up!  Enjoy!!!

Ingredients

3 Eggs

3/4 cup Vegetable Oil (Corn or Canola)

1/4 cup Water

2 cups Sugar

2 teaspoons Vanilla

2 cups shredded Zucchini

8 ounces Crushed Pineapple, drained

3 cups Flour

2 teaspoons Baking Soda

1 teaspoon Salt

1/4 teaspoon Cinnamon

3/4 teaspoon Nutmeg

1 cup Raisins

1 cup chopped Walnuts (optional)

Directions

Virginia’s Potato Salad

Original Recipe from:  Virginia Bowers-Johnson

Virginia, my mother, was well-known for her Potato Salad.  During peak catering seasons she would make up to 50 lbs of potatoes into her delicious salad in a week.  It was her signature “pot-luck” item to bring to any function.  This recipe has been a family favorite since I was a little girl and remained the favorite until she died five years ago.  Yet another recipe that was only in her head and I needed to document it for the next generation.  The Village Taste Testers declared this is just like Virginia’s.  I was told that I will be expected to fill Mother’s shoes today and be the official family potato salad maker from now on.  By sharing her recipe with the family it is my hope that they will learn to make it…just like grandma.  Enjoy!

Ingredients

3 pounds Potatoes

6 – 8 Eggs, hard-boiled

1-1/2 teaspoons Sea Salt

1-1/2 teaspoons Dry Mustard

3/4 teaspoons Black Pepper

1/4 cup Cider Vinegar

1/4 cup Sugar

3/4 cup Onion, diced

1-1/2 cup Mayonnaise

1/2 – 1 teaspoon Yellow Mustard (to taste)

Paprika (optional)

Directions

Peel potatoes and boil until tender.  Let cool then dice into a large mixing bowl.  Whisk together:  Vinegar, Sugar, Salt, Pepper, and Dry Mustard.  Pour Vinegar Mixture over potatoes and mix to coat potatoes.  Let marinate 30 minutes. 

Dice Onions and Eggs, mix together with Potatoes.  Add Mayonnaise and Mustard (optional) and mix thoroughly.  Pour Potato Salad into serving bowl, sprinkle the top with Paprika (optional) and garnish with sliced hard-boiled Eggs if desired. 

Note:  My daughter like potato salad with mustard, my son prefers it without mustard.  This recipe can be made either way….with or without the mustard.  Either way tastes great.