| Title: | Tomato Gravy |
| Submitted By: | Alice Nichols |
| 1 quart of tomatoes 2 cups of milk 2 tablespoons of flour 2-4 tablespoons of butter (margarine) salt pepper Empty the tomatoes into a bowl and mash them up with a spoon so they are in smaller pieces. Add the milk to the tomatoes. Be sure milk and tomatoes are of the same temperature so they do not curdle. Set aside. Put the butter into a pan and melt--do not brown--stir in the flour, salt, and pepper and cook for a minute or two stirring constantly. Again do not brown. Stir in the tomato-milk mixture and cook stirring constantly. If mixture is too thick add a little more milk, if too thin mix some more butter and flour and stir in a little bit at a time. This was usually served with hot biscuits. Dubby quite often made this for breakfast, but we ate it for dinner or supper. Many family members remember this dish fondly, but not me. I've put it on the website to preserve history, not as an example of something I liked. Dubby and Dad made scrambled eggs and pig's brains and I didn't like them either. (Note from editor: I don't think we willl be publishing THAT recipe.) |
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| Title: | Noodles |
| Submitted By: | Alice Nichols |
| 1 egg 1 tablespoon water salt pepper flour Whisk the egg and water with a fork until well-mixed. Whisk in the salt and pepper. Add the flour a little at a time until a very stiff dough is formed. Knead the dough a little bit--adding more flour if possible. Flour the table well and roll out the dough as thin as possible. Check and add more flour under the dough to keep it from sticking to the table. When the dough is really thin spread a thin covering of flour over it and let it dry for at least an hour--more if time allows. Turn the dough over and flour the underside. Cut the dough in half and stack the halves. Cut the dough in half again and stack the four thicknesses. Using a sharp knife cut the dough in thin strips. Toss the noodles with a little more flour and leave to dry again for an hour or so. Cook the noodles in a pan of boiling salted water for 4-5 minutes or until the degree you want. Drain and mix with a tablespoon of butter and serve with gravy--tomato, canned beef, hamburger or mix with chicken and broth or canned beef and broth. |
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| Title: | Spinach Chicken Quiche |
| Submitted By: | Marilyn Dirks |
| Iowa Egg Council 1-877-469-2344 www.iowaegg.org 1 (9-inch) deep-dish frozen pie shell, unbaked 6 eggs 1 cup skim milk 1 Tablespoon Mrs. Dash seasoning blend 1 10-oz can pre-cooked chicken, drained ½ cup frozen spiniach, thawed and drained ½ cup low-fat shredded cheese (Marble Jack or Mild Cheddar) Preheat oven to 375° F. In medium bowl, beat together eggs, milk and seasoning blend. Add chicken, spinach and cheese. Stir together gently and then pour mixture into a 9-inch deep dish pie shell. Bake until knife inserted near center comes out clean, about 40 minutes. Let stand 5 minutes before serving. Suggestion: You may substitute the chicken, spinach and cheese with 2 cups of any of your favorite meats, cheese or veggies. I made a double batch, without the pie crust, substituting brocholli for the spinache: 14 eggs 2 cups skim milk 1 Tablespoon Lawry’s Seasoned Salt Half a pre-cooked chicken, cut into bite-sized pieces 1 10-oz package frozen chopped brocholli (or chopped spinache) 3 cups Colby/Jack finely shredded cheese—half in the quiche, half melted on top Mix together all ingredients in a bowl. Spray two 9x9 glass pans. Divide the mixture between the two pans. Microwave each for 10 minutes. Spread the rest of the cheese on the top of the cooked egg mixture. The heat of the eggs does a good job melting the cheese, but you may want to put it back into the microwave for a minute. My microwave’s cookbook recommends cooking a quiche for 10 minutes at medium-high (cookmatic level 8). I used high power and the eggs pulled away from the sides. |
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