Crab Quiche

Filling:
½ lb premium lump crabmeat
4 large eggs
2 cups heavy or whipping cream [I use about a cup of sour cream and thin it with some milk.]
2 tablespoons minced fresh chives
1 tablespoon minced fresh dill
2 tablespoons minced fresh parsley
½ teaspoon salt, to taste
¼ teaspoon pepper, to taste
Dash (1/16 teaspoon) freshly grated nutmeg
½ cup Gruyere cheese, coarsely shredded
½ cup Swiss cheese, coarsely shredded [or just use 1 c. Swiss
Preparation:
Whisk together eggs, cream, and seasonings, and then stir in crabmeat and cheese. Carefully pour into prepared pastry shell and bake for 50-60 minutes. The quiche is done when a small knife inserted near the center comes out wet, but clean and it is puffed and golden brown. (If the pastry edges brown too quickly near the end of baking, tent them loosely with foil or pie shields.)
Makes 8 servings.

Quiche Lorraine

Quiche Lorraine
4 slices bacon, crumbled
4 eggs
1 cup half and half [I use sour cream thinned with a bit of milk.]
¼ teaspoon salt
1/8 teaspoon white pepper
1/8 teaspoon freshly grated nutmeg
1 cup Gruyere cheese, shredded [Swiss]
Preparation:
Preheat the oven to 375 degrees. Fit the pastry into a deep-dish pie pan. Sprinkle the bacon onto the bottom layer of the pastry. Beat together the eggs, half and half, salt, pepper, and nutmeg. Pour the eggs over the bacon and sprinkle with the shredded cheese. Bake the quiche for 45-50 minutes, until the eggs are set in the middle. Cool slightly and serve.
Makes 8 servings.

Haley's Pork Roast Marinade

(for 2-3 lbs.)
2 garlic cloves, cut into slivers
1/4 c. melted margarine or butter
½ tsp. dried orgeano
1/4 tsp. salt
1/4 tsp. pepper
½ c. red wine

Slow Cooker Chicken

4 to 6 chicken breasts
8 oz. cream cheese
2 cans cream of mushroom soup
1 envelope Italian salad dressing mix
½ c. water
8 oz. sliced mushrooms (optional)

Combine all ingredients in a slow cooker. Cook on High for 3-4 hours, stirring occasionally. Serve over rice or noodles.
Yield: 6 to 8 servings.

Black Bean Salsa

1 can black beans, drained and rinsed (try the seasoned ones)
1 can no-salt corn
1 can Rotel tomatoes (try the ones in lime and cilantro)
1 red onion, finely chopped
1 TBSP minced garlic
juice of 1-2 limes

Mix well and let marinate for at least 1.5 hours. Serve as a side dish or with tortilla chips as an appetizer.

Paula Deen's House Seasoning

1 cup kosher salt
1/4 cup fresh ground black pepper
1/4 cup garlic powder

I have already used up my first batch of this delicious seasoning! I use it anytime a recipe calls for these basic ingredients, no matter what amount the recipe calls for.

I do happen to think her version is a bit too salty, so for my next batch I plan to use less salt- and maybe a bit more garlic. ;)

Oriental Cole Slaw

1 flavor packet and uncooked noodles from Ramen Noodles (beef works well)
3 tbsp. sugar
3 tbsp. vinegar (I like rice vinegar)
1/2 c. oil
1 tsp. salt
1/2 tsp. pepper
1 c. slivered almonds
2 tbsp. sesame seeds
16 oz. shredded cole slaw mix

Roast 1 cup slivered almonds, 2 tablespoons sesame seeds for 7 to 8 minutes at 375 degrees.
Crunch up Ramen Noodles. Just before serving mix with 1 (16 oz.) package of cut up cabbage. Or cut your own cabbage and add carrots. Combine all ingredients and serve.