Thursday, February 9, 2012

Artichoke and Crab Quiche

Artichoke Crab QuicheI often make quiche and have collected recipes for years.  This one can be made with fresh or canned crab meat. I've even tried it with imitation crab with success, but fresh crab is in season now where I live, so we recently enjoyed this for dinner.  


Watching carbs, I make a crustless version, and serve with a "decked out" salad. The herb spring mix lettuce so available in stores these days is very attractive on a plate with added goodies such as sliced radishes, green onion, tomato slices, a sprinkling of cheese, a few croutons, and in this case a few sliced artichoke hearts.


Leftovers are a welcomed breakfast or lunch,  just reheat and serve.

Uploaded from the Photobucket iPhone App
Artichoke and Crab Quiche
1 pie crust shell
1 cup artichoke hearts cut up
1 cup flaked crab meat, about a cup
1/3 cup diced onions or green peppers
4 eggs
2 cups half and half, or milk
1 cup shredded cheese of choice - Swiss, cheddar, provolone
2 tsps. dried dill
salt and pepper
Note: for crustless quiche use 1/2 cup biscuit mix whisked in with egg and milk
Preheat oven to 350. Serves 6

Uploaded from the Photobucket iPhone AppFor pie crust quiche, place crust in pie plate and bake 10 minutes to crisp up so it won't become soggy later when adding wet ingredients. For crust-less quiche, spray or grease pie plate.

Mix artichoke, crab and onions/peppers, then spread on bottom of dish or crust.

Whisk eggs and half and half until blended and then mixed in cheese, dill and seasoning. Pour over artichokes and crab - bake at 350 for about 40 minutes until browned and firm in middle to touch, or insert toothpick or knife until it comes out clean.

Estimated cost per serving: $1.25 or less.

Wednesday, February 1, 2012

Microwave Caramel Corn, Cracker Jacks

Caramel Corn, Cracker Jacks, a childhood favorite!  A good treat anytime, around the holidays, or at game time.  When microwaves became the new rage back in the early 80s, ladies were sharing cooking ideas like crazy. 


 A friend shared this recipe which became popular at the time, especially when raising kids, as they could join in and "help."


This recipe has that old-fashioned taste of caramel corn without all the mess, and is quick and easy.  Adding peanuts gives it that Cracker Jacks taste.


Microwave Caramel Corn, Cracker Jacks
3 - 1/2 quarts of plain popped corn, yellow preferred
1 cup brown sugar
1/2 cup (cube) margarine or butter
1/4 cup white kayo syrup
1/2 tsp. salt
1/2 tsp.baking soda
1 large paper grocery sack
peanuts, optional

In 2-quart microwave safe glass container bring to boil, then boil for 2 minutes on high: sugar, syrup, butter and salt. Watch closely as it rises and is hot. Remove and stir in baking soda with a wooden spoon, until dissolved.

Place popped corn in paper bag (add peanuts if desired) and pour mixture over and shake well.  Return to microwave for 1- 1/2 minutes.  Remove and shake well.  Repeat one more time. Pour into a large bowl to cool.

Can be put in decorated containers, or cellophane bags tied with a bow for gifts during the holidays.