Crustless Quiche

CRUSTLESS QUICHE

presented by Haley Farm Bed & Breakfast and Retreat Center

Ingredients:

3 Eggs

1/4 cup Bisquick1-

1/2 cups Milk

Dash of Salt and Pepper

1 cup Chopped Ham

1 cup Sliced Mushrooms

1 cup Shredded Cheddar

1/2 onion chopped and sauted

Chopped Green Peppers

Instructions:

I love simple recipes and this recipe has really made quiche easy and fun.
Mix eggs, Bisquick, milk, salt and pepper in blender on low speed until mixed well (30-45 seconds) Pour blended mix into medium mixing bowl, add remaining ingredients and stir well. Pour into 9 inch greased pie pan (if you have those fluted quiche pans it will look even better). Bake at 350 degrees for 40 minutes. Remove. Let stand 10 minutes before cutting.

Mara's Note:

1) My family is not big on mushrooms. I skip it and add red & green pepper instead. It makes it very colorful. You can actually add the same amount of any vegetable (spinach, broccoli, etc).

2) I have also made it without vebetables once.

3) Instead of Bisquick (I will add a recipe for it later but meanwhile ...) add the same amount of flour and 1/4 baking powder, increase salt.

4) I get recipes from this awesome website : bbonline.com. It is for finding Bed and Breakfast hotels and they add good recipes to promote their places. Lots of good from scratch recipes. I recommend it.

Home-style Sausage

Some of the recipes we are posting ask for sausage. I have had this in our company cookbook and thought you all would appreciate it.

"As good as Jimmy Dean's!", by Shari K.

HOME-STYLE SAUSAGE

Ingredientes:

2 T brown sugar
4 tsp salt (or less)

1 T. sage

2 tsp. ground savory

1 tsp. pepper

1 tsp. crushed dried pepper

1/2 tsp. ground nutmeg

1 kg (2lb) of fresh ground pork

Instructions:

In a large bowl, combine all except pork; mix thoroughly. Add pork. Mix with hands to blend well. Cover and chill 6 hours or overnight. Shape into patties or use in gravy, on pizza or sausage balls.

*For best results, pork should have a minimum or 10-15% fat. So just ask the carnicero to throw a big piece of "grasa" in the grinder with the meat and watch him cringe in disgust. If you can't find savory, use extra sage.

Breakfast Quiche

Several of you have asked for this recipe after our visit in our house last month. Here it is ... Kathy F.

BREAKFAST QUICHE

1 pound cooked sausage, drain the grease (see our recipe for Home Style Sausage)
1 pound shredded cheddar cheese
6 eggs
1 teaspoon salt
1 teaspoon pepper
1 teaspoon dry mustard
1 ¼ cup milk
6 slices of bread

Grease a 9 X 13 baking dish with butter. Butter one side of the bread and put on the bottom the baking dish.
Sprinkle the sausage on the bread.
Cover the sausage with the shredded cheese.
Beat the eggs and spices and add milk to this, then pour over top of the rest.

Cover and refrigerate overnight.

Bake at 350 (F)/ 180 © for 30-35 minutes (or 25 minutes in a convection oven.)

Tarta de Turron (Turron Cake)

As you probably know "turron" is eaten mostly at Christmas time. But, like me, you may have some "turron blando" left and would like to use it in a creative way. I learned this recipe in Asturias and most people love it! "Turron Blando" is too sweet to some of us, but in this recipe it gives flavor without too much sweetness.

TARTA DE TURRON

1 Bizcocho Mildred (you can find usually by breads or crackers). It is a ready made "bizcocho" (yellow cake) that has a round shape and it comes already cut in 3 layers. It is similar to American yellow cake but less moist and less sweet.

1 Turron Blando (Soft Turron - almond Christmas Sweet treat)

1/2 liter of "Nata para Montar" or heavy cream

1 cup of milk (in Spain they make a syrop using water with sugar, but I thought it was too sweet, try it to see if you like this way)

Open pack of "bizcocho". Whip the heavy cream for a few minutes until is firm. Break 3/4 of Turron bar into the cream and whip for a few more seconds. Moist first layer of bizcocho with 1/3 milk, add 1/4 of cream, add second layer of bizcocho, moint with 1/3 milk and add 1/4 of cream. Add the last layer of bizcocho, moist it with remaining milk and top whole cake with the rest of cream, sides included. Cut or break 1/4 of turron that was left in tiny pieces and decorate top of the cake with it. Freeze it. Take out of freezer a few minutes before serving.

Ps. On the picture the cake was decorated with extra chopped almonds on the side of the cake. I just find it easier to decorate the top with small pieces of turron.

Language School Appetizer

This is from a friend named Shari. John & Shari used to live in Spain. They are now in another country. I remember visiting her and enjoying some of her recipes.

"Serve your teachers this and they will like you, even if you're a slow learner.", Shari K.

LANGUAGE SCHOOL APPETIZER

Ingredients:

500 ml. can of tuna, drained and flaked

2 1/2 packages (200 grs each) cream cheese

1 T lemon juice

1/4 c. finely chopped ripe olives

1/2 c. finely chopped walnuts

1/4 tsp. salt

1 1/2 tsp. dry mustard

1/8 tsp. pepper

1/2 tsp. thyme

dried parsley flakes

some sliced olives

Instructions:

In a large bowl, combine cream cheese and tuna. Add remaining infredients except last 2 and stir well. Mold in the shape of a fish. Sprinkle dried parsley over this and a slice of olive for the eye. Or, at Christmas, shape it like a Christmas tree, trim with dried parsley and sliced olives stuffed with pimiento. A slice of orande makes a good star. Makes 4 cups. Serve with crackers.

Mara's note: if you are not artistic, just serve in a bowl like I have in the past :) It is so tasty people will never notice it.

Hot Pimento Dip

This is from Susie H.

HOT PIMENTO DIP

Ingredients:

1 c. mayonnaise

1 c. Parmesan cheese

1/2 c. chopped olives (preferably black)

1 can pimentos, drainned and chopped (I never found it here but perhaps someone could bring you some from US)

1 garlic clove

Instructions:

Combine ingredients. Place in baking dish. Bake at 375 F or 180 C for 20 minutes. Serve with crackers, melba toast or tortilla chips.

Guacamole

This recipe is from Joy B. They (Joy & David) used to live in Extremadura. They are now in South Portugal.

GUACAMOLE

Ingredients:

5-6 very ripe avocados

half a tomato

half an onion

1 T. lemon juice

pinch of salt, pepper and garlic powder (to taste)

8-oz (about 240 grs) cream cheese

Instructions:

Mix ingredients until smooth and creamy. Serve with Doritos.

Easy Cheese Dip

Another one from Susie D.: "Easy and big hit with Spaniards"

CHEESE DIP

Ingredients:
1 container (275 g.) Philadelphia cream cheese "Queso Azul"

1 container (1/4 kg) sour cream (queso fresco)

garlic salt to taste

Instructions:
Mix cheeses. Add garlic salt to taste. Serve with chips or raw vegetables.

Mara's Note: I used parsley to decorate.

Bacon-Tomato Cups

This recipe is from Susie H. She used to be part of our team in Madrid. She now teaches Spanish in Virginia. She is married to David. She is fun! ... and a great cook as well! Here it goes ...

BACON-TOMATO CUPS

Ingredients:

8 slices bacon, cooked til crispy, chopped
1 medium tomato, chopped
1/2 small onion, chopped
3 oz. (240 grs or 3/4 c.) Swiss cheese, grated
1/2 c. mayonnaise
1 tsp basil
Bisquick mix (I have the recipe for "Bisquick mix" from scratch, watch for this later)
milk

Instructions:
Preheat oven to 375 F or 180 C. Mix all ingredients together, except Bisquick batter; set aside. Make a dough batter with Bisquick and milk for a consistency that you cna roll in balls. Flatten each ball and press into small muffin tins (like miniature pie shells). Fill half full with bacon and tomato mixture. Bake at 375 F or 180 C for 10-12 minutes.

Cheese Ball

This recipe is from Susie D. She used to be with our company for many years. She still lives in Madrid and works really hard on her new job alongside her husband David.


This is one of our favorite recipes for parties. You can vary the ingredients and have a whole different result.

CHEESE BALL


Ingredients:
- 2 8oz. packages of cream cheese (about 550 grs)
- 2 cups of grated cheese (I use Rallado 4 Quesos)
- 1/2 cup of green pepper, chopped
- 1/2 cup of red pepper, chopped
- 1/2 cup onion, chopped
- 2 T. Worcestershire sauce
- dash cayenne pepper
- salt to taste
- Garlic powder to taste
- Pecans or walnuts to roll in

Instructions:
Combine cheeses, add other ingredients. Chill. Shape into 2 balls or logs and roll in nuts. Serve with crackers, toasts or bread.

Variations by Mara:
- A friend of mine changed the red pepper for Jamon Serrano
- You can omit all vegetables and add ham in small pieces
- A friend of mine tried it with crushed pinaple. Jamon Serrano would go nice with it.
- Use your imagination!

Artichoke Dip

This recipe was presented to our company recipe book by Noemi B. Roberto and Noemi worked with our company for many years in various jobs. The last one was in the Levante area. It is one of my favorite party dishes and our friends love it each time I serve it. I hope you enjoy it as well!

ARTICHOKE DIP

Ingredients:
- 1 cup mayonnaise
- 1 cup of Parmesan cheese
- 1 large can of artichoke hearts, cut up
- glove of garlic, minced finely

Instructions:

Mix all well. PlaCe in oven-safe casserole, sprinkle with extra Parmesan cheese. Bake 20 minutes at 350º. Serve it hot with crackers, little toasts or Spanish bread.

Substitutions

Some other information passed on to me ... they have been very helpful!

Allspice: mix cinnamon, nutmeg, and small amount of cloves

Cocoa: use Colacao, use 1/4 cup less of sugar and double the amount given of chocolate. Chocolate Valor, if easily found, is the best option for cocoa. No sugar added.

Buttermilk: use the same amount of natural yogurt

Graham crackers crust: use Maria cookies

Sour Milk: 1 cup of milk + 1 T vinegar

Molasses: same amount of honey

Sour Cream: same amount of yogurt, Yogur Griego is the best for this!

Yeast, dry: buy "levadura de pan" at local bakery (25 grs = 1 pkg American dry yeast)

Velveeta Cheese: El Caserio (there are other brands) queso fundido. It has the same texture but it is recommendable to add a little of grated mild manchego for more flavor.

Shortening: use real butter, better for you than lard and it turns out well, including Bisquick

Do you want to add to this list? Keep the information coming and I will update this entry!!

Easy Microwave Fudge

I was so fortunate to find this recipe! I am still to unpack my recipe books so I went surfing the net to find similar ones. This was a special find. It is quick, easy and yummy!

EASY MICROWAVE FUDGE

Ingredients:

- 1 (12 oz.) pkg. milk chocolate chips (approx. 450 grams of any chocolate milk bars in small pieces)
- 1 (12 oz.) pkg. butterscotch chips (I used 1 pkg. Gotas or Perlitas de Chocolate Blanco marca “Valor” para postres or 450 grs of white chocolate bars in small pieces)
- 1 small can of Condensed Milk – about 360 grs.
- 1 tsp. vanilla
- 1 cup of walnuts or pecans
- 8x8x2 inch pan lined with foil and a microwave bowl

Instructions:
Spray (lightly butter) a large microwave bowl. Add the 3 first ingredients. Heat in microwave for 2 – 2 ½ minutes. Stir melted chips together plus vanilla. After smooth, add nuts. Then pour this mixture into foil lined pan. Cool in refrigerator for 1 hour. Cut into small pieces for serving. Keep well covered so the fudge will not dry out.

Measurement Tips

These are some measurement tips passed to me from former workers. I hope it is helpful!

1 bag of powdered sugar = 9 ½ c = 32 oz.
250 grams butter = 1 cup
1 stick of margarine = ½ cup
1 pkg. levadura de panadería = 1 pkg yeast in the States
3 tsp = 1 T
2 T = 1/8 c = 1 oz.
4 T = 2 oz. = ¼ c.
8 T = ½ c.
1 c. = 8 oz. = ½ pint = ¼ liter
1 oz. = 28.4 grs.
8 oz. = ½ lb. = 227 grs = ¼ kilo
16 oz = 1 pound = about ½ kg
1 kilogram = about 2.2 lb.

To convert from Celsius to Fahrenheit:
Multiply the C by 9, divide by 5, and then add 32.

To convert Fahrenheit to Celsius:
Subtract 32, then multiply by 5, then divide by 9 (Have fun!)

Welcome to our space!

Hi everyone!

I am excited to share another space with you!

I have been trying so many new recipes this Christmas! Many of them were successful! I will share most of them with you. They are easy, few ingredients and very adaptable to Spanish taste.

Please feel free, or even better, make an effort to share your successful recipes with us, especially if they are from scratch and made with local products.

I will also be posting some recipes I got from other cooks that are no longer in Spain. I thought we could take some hints from their kitchen experience and recipes.

Hopefully, by the end of this new year we will be able to print a Spanish version of it to give as Christmas gifts to our friends!

Post it directly or send me the recipe or even a link to a website.

Let's get cooking!