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Zucchini Quiche

by Joyce Kohl

Zucchini Quiche Source: Go Inside™
Everyone likes this quiche
Servings: Ingredients:
6

 

Muenster Cheese can also be used

 4 medium zucchini

2 large onions

1/2 pound Monterey Jack cheese

1/2 stick butter or margarine

1 cup crushed corn flakes

2 eggs

salt and pepper to taste
Directions:
  1. Butter a quiche dish or a pie plate and cover with crushed corn flakes (reserve some for top later). Chop onions and dice the zucchini. Saute them together in the butter until half cooked. Add cheese and mix well. Add salt and pepper and pour mixture into the quiche dish.
  1. Beat the eggs until fluffy and pour over the zucchini mixture. Sprinkle a little of the corn flakes over the eggs.
  1. Bake in a preheated 350 degree oven until the eggs are done or golden brown. Cut into wedges and serve while hot.

 

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"Whipped Cream" Topping

by Joyce Kohl

“Whipped Cream” Topping Source: Go Inside™
Zero Cholesterol Substitute for the Real Thing!
Servings: Ingredients:
9

 

Calories per serving: 32

Sodium: 19 mg

 1/2 tsp unflavored gelatin

1/4 cup cold water

1/4 cup sugar

3 egg whites

1/4 tsp cream of tartar

1 tsp vanilla
Directions:
  1. Using a small saucepan, soften gelatin in the cold water then stir in the sugar. Cook over low heat stirring constantly for 2-3 minutes or until hot. Do not boil.
  1. In the top of a double boiler beat the egg whites with an electric beater until they form stiff peaks. Put the pan over boiling water then add cream of tartar and beat 2 minutes. Pour the gelatin and sugar mixture slowly into the beaten egg whites while beating at a high speed to stiff peaks. About 1 minute.
  1. Pour out the hot water from the bottom of the double-boiler and fill it with ice water. Add vanilla and then beat another 3 minutes.

 

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Raisin Oat Bars

by Joyce Kohl

Raisin Oat Bars Source: Go Inside™
Great for brown-bag lunches or anytime
Servings: Ingredients:
4 Dozen

 

Pecans instead of Walnuts are good, too.

 2 cups raisins

1 can (14 ounce) condensed milk

1 T grated lemon peel

1 T lemon juice

1 cup butter, melted

1 1/3 cups brown sugar

1 1/2 tsp vanilla

2 1/2 cups regular oats

1 cup flour

1 1/2 cups chopped walnuts

1/2 tsp baking soda

1/4 tsp salt
Directions:
  1. Preheat oven to 375 degrees. Grease a 13 x 9 inch baking pan. In a medium saucepan, combine raisins, milk, lemon peel and lemon juice. Cook over a medium heat, stirring constantly until mixture begins to bubble. Remove from heat; cool slightly; set aside.
  1. Beat butter, sugar and vanilla until fluffy. Add remaining ingredients and blend until evenly mixed and crumbly. Reserve 2 cups, then press remaining mixture onto the bottom of the baking pan.
  1. Spread raisin mixture to within 1/2″ of the edge. Sprinkle with remaining oat mixture and pat lightly. Bake 25-30 minutes or until golden brown. Cool completely then cut into 1 x 2″ bars.

 

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Flour Tortillas

by Joyce Kohl

Flour Tortillas Source: Go Inside™
Homemade tortillas are so much better than “store-bought!”
Servings: Ingredients:
18

 

Vary the size as needed

 4 cups flour

2 tsp salt

1 tsp baking powder (optional)

1/3 cup shortening

1 1/4 – 1 cup lukewarm milk or water
Directions:
  1. Sift together dry ingredients. Work shortening in with fingers. Stir in milk or water a little at a time. Form a ball. Knead dough on lightly floured board.
  1. Make into balls about the size of golf balls. Let them stand without touching for 15 minutes. Roll each ball with a rolling pin until it is 6-8″ in diameter.
  1. Cook on a medium hot ungreased griddle about 2 minutes on one side, turn over and cook 1-2 minutes on the other side. Cool, store in refrigerator until ready to use. Can also be frozen.

 

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Leek & Potato Soup

by Joyce Kohl

Leek & Potato Soup Source: Go Inside™
A modified French recipe. The curry is my “secret” ingredient.
Servings: Ingredients:
6

 

Serve with hard French rolls and butter

 3 1/2 chicken bouillon cubes

3 1/2 cups hot water

1/4 cup butter

6-8 leeks, white part only

1/4 cup chopped celery

3 cups sliced potatoes

1 tsp salt

1/8 tsp pepper

1/8 tsp curry powder

2 cups cream

chives
Directions:
  1. Dissolve the bouillon cubes in the hot water and set aside. Heat chopped leeks and celery in butter in a large (3 quart minimum) saucepan. Add potatoes and bouillon and all the seasonings.
  1. Cover and simmer 15-20 minutes. Add chives on top. Ladle into individual soup bowls to into a tureen.

 

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Spinach Rice Salad

by Joyce Kohl

Spinach Rice Salad Source: Go Inside™
Good tasting, and good for you
Servings: Ingredients:
6-8

 

 

 1 cup rice, cooked

1/2 cup Italian salad dressing

1 T soy sauce

1/2 tsp sugar

2 cups fresh spinach, cut into thin strips

1/2 cup celery, sliced

1/3 cup green onions, sliced

1/3 cup crisply fried bacon, crumbled
Directions:
  1. Put the cooked rice into a bowl and slightly cool. Then combine dressing, soy sauce and sugar into the rice. Cover and chill in the refrigerator.
  1. When ready to serve, fold in the remaining ingredients.

 

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Orange Julius

by Joyce Kohl

Orange Julius Source: Go Inside™
Great any time of the year, but especially on hot summer days
Servings: Ingredients:
About 3 cups

Skim milk can be substituted for whole milk

 1/2 of a 6 ounce can (or 1/3 cup) frozen

orange juice concentrate

1/2 cup whole milk

1/2 cup water

1/2 tsp vanilla extract

5 or 6 ice cubes

1 raw egg (optional)
Directions:
  1. Combine all ingredients in a blender, cover, and blend until smooth. About 30 seconds. Serve immediately.
  1. Instead of milk, use a few scoops of vanilla ice cream. This will make the mixture smoother and creamier.