Mini-quiches – Sunset Magazine
For variety, you can change the fillings: shrimp with olives, bacon and mushroom, ham with green chilies, and clam and bacon. You can bake them a day ahead, then reheat; they’re good warm or at room temperature. Prepare enough pastry for a double-crust 9-inch pie using a pie crust mix or your favorite recipe, adding the following seasoning to the dry ingredients depending on the filling you choose.
¼ teaspoon dill weed for the shrimp and olive
½ teaspoon caraway seed for bacon and mushroom
½ teaspoon chili powder for ham and green chili
2 teaspoons parsley flakes for the clam and bacon-filled quiches
On a lightly floured board, roll out the dough 1 / 16 inch thick. Cut out 42 circles, using a 3-inch cutter; re-roll scraps as needed. Fit circles into bottoms and slightly up the sides of lightly greased 2½-inch muffin pans. Divide filling equally among muffin cups. Lightly beat together 5 eggs, then add 1 2/3 cups sour cream and stir until smooth.
Spoon about 1 tablespoon into each muffin cup. Bake in a 375 degree oven until puffed and light brown, 20 to 25 minutes. Cool in pans 5 minutes; lift out. Serve warm or let cool on wire racks. If made ahead, wrap cooled quiches airtight, and refrigerate overnight. Reheat, uncovered, in a 350° oven about 10 minutes. Makes 3½ dozen.
Shrimp and ripe olive filling: In a bowl, mix together ½ pound small cooked shrimp, coarsely chopped; 1 can (2½ oz.) sliced ripe olives, drained; ½ cup chopped green onion; and 1 2/3 cups (about 7 oz.) shredded Swiss cheese. Divide this filling among muffin cups. Add a pinch cayenne to egg and sour cream mixture, and then spoon about 1 tablespoon into each cup.
Bacon and mushroom filling: Fry 8 slices bacon until crisp, then drain and crumble or chop. Also chop ¼ pound fresh mushrooms and sauté them in 1 tablespoon butter or margarine until limp and mushroom liquid evaporates. Combine bacon, mushrooms ½ cup chopped green onion, and 1½ cups shredded Swiss or jack cheese. Divide among muffin cups; add egg mixture.
Ham and green chili filling: In a bowl, mix together ¾ to 1 cup finely diced cooked ham (about 3 oz.), 3 to 4 tablespoons chopped canned California green chilies, ¼ cup chopped green onion, and 1 2/3 cups shredded jack cheese. Divide among muffin clips; add egg mixture.
Clam and bacon filling: Fry 3 slices bacon until crisp, then drain and crumble or chop. Combine the bacon with 2 cans (6½ oz. each) chopped clams, well drained; ½ cup chopped green onion; and 1½ cups shredded Swiss cheese. Divide among muffin cups. Add a pinch garlic powder to egg mixture, then spoon into cups.
Cheese Pennies – Unknown source8 tablespoons softened butter
Clam Dip – St. Louis friend, Marcia Kopita
1 can (6 ½ ounces) chopped clams
1 package (3 ounces) cream cheese
2 tablespoons mayonnaise or salad dressing
2 teaspoons chopped onion
2 tablespoons chopped parsley
1 teaspoon Worcestershire sauce
Dash of hot pepper sauce (optional)
Drain clams and combine with remaining ingredients; mix well. Chill and serve with crackers.
Golden Cheese Wheel – Unknown source
1 package active dry yeast
½ cup warm water (110 to 115 degrees)
2 cups flour
2 tablespoons cooking oil
½ teaspoon sugar
½ teaspoon salt
1 beaten egg
3 cups (12 ounces) shredded Muenster cheese
½ cup snipped paisley
½ teaspoon garlic salt
½ teaspoon pepper
1 slightly beaten egg
1 tablespoon water
1 ½ teaspoons sesame seed
1 teaspoon sugar (optional)
Soften yeast in the warm water. Beat in 1 cup of the flour, the oil, the ½ teaspoon sugar, and the ½ teaspoon salt. Stir in enough of the remaining flour to make moderately stiff dough. Turn out onto lightly floured surface; knead till smooth and elastic, 5 to 8 minutes. Place in lightly greased surface. Cover; let rise in warm place till double, about 1 hour. Punch down; divide into two portions. Cover and let rest 10 minutes. On lightly floured surface, roll one portion to a 13-inch circle. Place circle on a greased 12-inch round pan. Combine the first egg, cheese, parsley, garlic salt, and pepper. Spread over dough in pan. Roll remaining dough to 13-inch circle. Place over filling; trim and flute edges. Bake in 400 degree oven for 20 minutes. Remove from oven. Brush top with mixture of remaining eggs and 1 tablespoon water. Return to oven and continue baking 12 to 15 minutes more. Cut in narrow wedges and serve hot. Makes 16 to 20 servings.
Salsa – Unknown source
2 large tomatoes diced
1 medium onion chopped
½ bunch chopped cilantro
2 small cans tomato sauce
1 small can diced Ortega hot green chilies
Salt and pepper to taste
Combine all ingredients in bowl and chill thoroughly.
Tomato Cheese Croustades – the first recipe that used the small muffin tins
1 tablespoon soft butter
12 thin slices of fresh white bread
1 small tomato, peeled and coarsely chopped (about 2 tablespoons)
½ teaspoon dried basil
½ teaspoon salt
Fresh ground pepper to taste
2 tablespoons butter cut into ¼ inch bits
¼ cup grated Swiss cheese
Preheat the oven to 400 degrees. Brush small muffin tin with soft butter. Cut 2 ½ inch circles in bread and press into muffin tin to form little cups. Bake for 10 to 12 minutes until golden brown. Remove from muffin tin and cool. They can be frozen for later use.
Preheat oven to 400 degrees. Combine tomato, basil, salt and pepper. Fill each croustade with 1 teaspoon grated cheese and spread ½ teaspoon tomato mixture on top. Dot with butter and arrange on cookie sheet. Bake for 10 minutes and brown under broiler for a few seconds if desired.
Happy Hour Mushrooms – from early cooking efforts in Willowbrook apartment
½ pound small to medium mushrooms
2 tablespoons melted butter
4 tablespoons soft butter
1 clove mashed garlic
3 tablespoons shredded jack cheese
2 tablespoons red wine
1 teaspoon soy sauce
1/3 cup fine bread crumbs
Remove stems from mushrooms and save for other cooking needs. Brush caps with melted butter. Combine soft butter with garlic, add cheese and mix well. Add wine and soy sauce then bread crumbs to make a paste. Fill caps with mixture and place on cookie sheet under broiler, about 5 inches from the heating element, for about 3 minutes until bubbly and lightly browned. Serve with toothpicks.