3 large eggs lightly beaten
1 jar small roasted red bell peppers drained
3/4 cup milk
1/2 cup frozen peas
1/2 teaspoon onion powder
2 packages (12-oz.) Classic Dishes Macaroni & Cheese defrosted according to package directions
Preheat oven to 350°F.
Combine eggs, roasted peppers, milk, peas and onion powder in large bowl. Season to taste with salt and ground black pepper. Add macaroni and cheese; stir well. Pour into 1 1/2-quart baking dish.
Bake for 45 to 50 minutes or until knife inserted near center comes out clean.
CorningWare 12 Piece Round and Oval Bakeware Set, White
Quiche in a Bag
1 cup meat — cooked — diced or crumbled
3/4 cup vegetables — any raw thawed frozen — or canned drained
1 cup cheddar cheese — shredded
1/4 cup onion — diced
2 cups milk
1/8 teaspoon Tabasco Sauce
1/2 cup flour — whole wheat
2 teaspoons baking powder
Combine meat, vegetable, cheese, and onion. Place this mixture in a gallon freezer ziplock bag.
With a mixer or blender, combine the milk, eggs, Tabasco sauce, flour and baking powder. Pour into the bag with the meat and vegetable mixture. Freeze.
Thaw completely. Shake bag well and pour into a sprayed 10″ deep dish pie plate or quiche pan. Sprinkle with paprika if desired.
Bake at 350 for 35-45 minutes,until lightly browned on top and well set in the center. cool about 5 minutes before serving.
Ziploc Freezer Bag, Gallon Size-28 ct
15 oz can red or pink wild Alaska salmon
4 slices of crusty bread
6 tablespoons olive oil
12 oz asparagus
1 generous handful rocket (Arugula)
8 oz Brie or Cambozola cheese
Salt and freshly ground black pepper
2 tablespoons balsamic vinegar
1 tablespoon clear honey
Drain the salmon, discarding the liquid. Remove the skin and bones, if desired, then break the salmon into large chunks. Set aside.
Heat a char-grill pan. Brush the slices of bread lightly with olive oil, then char-grill them for about 2 minutes on each side. Brush the asparagus spears with olive oil and char-grill them until lightly cooked – this will take 4 – 5 minutes for each batch of asparagus.
Put the slices of bread onto 4 serving plates, topping each piece with some rocket. Arrange the asparagus spears on top, then share the Brie or Cambozola and the salmon chunks between the portions. Season with salt and pepper.
Mix the remaining olive oil with the balsamic vinegar and honey. Drizzle over the cheese and salmon, then serve at once.
Lodge Cast Iron Square Grill Pan, Pre-Seasoned, 10.5-inch
1 pound bacon, crisp cooked
1 unbaked 9 inch pie shell
1 cup shredded Swiss cheese, or cheddar cheese
4 eggs, beaten
Sugar to taste
1/8 teaspoon each nutmeg and cayenne pepper or to taste
1/4 teaspoon salt
2 cups half and half
Crumble bacon into pie shell. Sprinkle cheese over bacon
Mix remaining ingredients in mixing bowl. Beat for a minute or more.
Pour into pie shell. Bake on lowest rack at 400° for 15 minutes. Reduce oven temperature to 325°. Bake for 30 minutes or til knife inserted near center comes out clean.
Serve hot or cold.
Note: You may substitute chopped cooked ham for the bacon.
Cuisinart Stainless Steel Mixing Bowls with Lids, Set of 3
1 unbaked 9-inch pastry shell
1-1/4 cups diced, cooked, smoked turkey breast (about 6 ounces)
1/3 cup chopped onion
1 tablespoon butter or margarine
1 to 1-1/2 cups shredded Swiss cheese (4 to 6 ounces)
3 slightly beaten eggs
1 cup half-and-half or light cream
1/2 teaspoon dry mustard
1/8 teaspoon salt
Dash ground red pepper
Bake the unpricked pastry shell in a 450° oven for 4 to 5 minutes or until it just begins to puff. Remove from oven. Reduce oven temperature to 375°.
Meanwhile, in a medium skillet, cook turkey and onion in butter over medium-high heat until onion is tender, but not brown. Sprinkle cheese over bottom of prebaked shell. Spoon turkey mixture over cheese.
In a medium bowl, whisk together the eggs, the cream, the mustard, the salt and the red pepper. Pour over the cheese-turkey mixture.
Bake in the 375° oven for about 30 minutes or until a knife inserted near center comes out clean. If necessary, cover edge of crust with foil to prevent overbrowning. Let quiche cool for 10 minutes before serving.
Makes 6 to 8 servings.
Lodge Pre-Seasoned Cast-Iron Skillet, 10.25-inch
3 cups thinly sliced or shredded unpeeled zucchini
1/2 cup grated cheese
1 cup Bisquick
1/2 cup chopped onion
1/2 teaspoon oregano
2 teaspoons chopped fresh parsley
1/2 teaspoon seasoned salt (optional)
1 clove minced garlic
1/2 cup oil
4 beaten eggs
Preheat oven to 350°.
Mix all ingredients. Bake in 13×9 greased dish, 30 to 40 minutes until golden brown.
Cut into squares, about 2×1.
Pyrex Easy Grab 8-Piece Glass Bakeware and Food Storage Set