Asparagus Swiss Quiche

Ingredients:

10 bacon strips, diced

1/2 cup chopped onion

1 pound fresh asparagus, trimmed

1 cup (4 ounces) shredded Swiss cheese

1 tablespoon all-purpose flour

1/4 teaspoon salt

1/8 teaspoon pepper

1 unbaked pastry shell (9 inches)

3 eggs

1/2 cup half-and-half cream

(I used mozarella cheese, 3/4 cup evaporated milk, 6 eggs)
Directions:

In a skillet, cook bacon over medium heat until crisp. Remove with a slotted spoon to paper towels; drain, reserving 1 tablespoon drippings. In the drippings, saute onion until browned; drain.

Cut eight asparagus spears into 4-in.-long spears for garnish. Cut remaining asparagus into 1 -in. pieces. In a saucepan, cook all of the asparagus in a small amount of boiling water until crisp-tender; drain.

In a bowl, toss the bacon, onion, asparagus pieces, cheese, flour, salt and pepper. Pour into pastry shell. In a bowl, beat eggs and cream; pour over bacon mixture. Top with asparagus spears. Bake at 400° for 30-35 minutes or until a knife inserted near the center comes out clean and crust is golden brown. Let stand for 10 minutes before cutting.

Yield: 4-6 servings.

others suggested you can used diced ham w a 1/8 tsp nutmeg;1 more egg & little more cream; broccoli & cheddar cheese. This is a recipe that is easy and you can really have fun with and make however you and your family like it.

German Pancakes

This is another childhood recipe I asked my mom for the other day. I have yet to make them, but plan on doing so soon.

German Pancakes
6 Eggs
1 cup Flour
1 cup Milk
1 tsp. Salt

Preheat oven to 400°. Mix batter until smooth, a blender may be helpful. Put 2-3 tbsp. butter in a 11x13 pan and put in the oven to melt the butter until it is bubbly, be sure not to burn it. Take pan out and add batter to pan then put back in the oven to cook. Cook about 20 minutes or until the edges rise and are golden brown. Serve with syrup, fruit, whipped cream, powdered sugar, etc.

*Using the whole batter in the 11x13 pan makes a bit of a thicker pancake, if you prefer them thinner use a 8x8 pan along with the 11x13.

*In searching for a picture to include I found this serving idea, making individual pancakes by using muffin tins. Be sure to grease the tins really well, and bake for only about 15 minutes, again watch them until they are puffy and golden brown.

Crepes

I got this recipe from my Mom. She made these all the time when I was a kid, and I got a craving for them the other day so I got the recipe. She said she got the recipe from some old lady she knew, but altered it just a little. Here is the original recipe:

Crepes
6 Eggs
3 cups Milk
2 cups Flour
½ tsp. salt
3 tbsp. Brandy
4 tsp. Sugar

Mix together and drop a thin layer (1 tbsp.) into a hot greased pan. Cook until edges turns slightly brown and crisp and then flip and cook other side. Anything can be used as a filling, I prefer the sweet side.

*My mom said she excluded the Brandy, and also the sugar. She thought they were sweet enough already with the fillings.

My suggestions: Use a blender to mix the batter, it makes a smoother consistency. I halved the recipe and had leftovers, so beware that it makes a lot. I didn't add the brandy, but added 1 tsp. of the sugar, but honestly, it probably didn't need the sugar at all. Also, I must have used a large pan because it took 3-4 tbsp of batter to make one crepe. I served my crepes with Chocolate and Vanilla Pudding, Whipped Cream, Fruit - sliced bananas, strawberries and peaches. Having lots of options on the table makes a good variety for everyone. (Bo would've preferred some meat or something, but still liked them!)