This cookbook is a wedding gift I received from my brother and his wife thirty-six years ago. Terri knew that I was very much concerned about my lack of cooking skills and practice, so this book was very much appreciated! There is a recipe in this book that stands out in my mind. It is Quiche Lorraine on page 166. Very early in our marriage, I had a small group of women over and I made this recipe. I forget what the occasion was, but Terri was at my gathering and she raved about the Quiche Lorraine I made. She went on to make this quiche for the ladies at her church and continues to make it to this day.
I pull this book out at every holiday. I use it now and then throughout the year too. I made my first Au Gratin potato casserole from this book. It goes so well with a really good steak! I'm planning on passing this cookbook down to my only daughter. I found a handwritten recipe from my mom in between the pages the other day. If you're looking for a dish to go with your Sunday brunch, I highly recommend this recipe:
Quiche Lorraine
Ingredients:
Pastry for 9 inch one crust pie
12 slices bacon, crisply cooked and crumbled
1 cup shredded natural Swiss cheese (4 ounces)
1/3 cup finely chopped onion
4 eggs
2 cups whipping cream
3/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon ground red pepper
Directions:
Heat oven to 425*. Prepare pastry (I use ready made Pillsbury Pie dough). Sprinkle bacon, cheese and onion in pastry-lined plate. Beat eggs slightly; beat in remaining ingredients. Pour into pie plate. Bake uncovered 15 minutes.
Reduce oven temperature to 300*. Bake until knife inserted in center comes out clean, about 30 minutes longer. Let stand 10 minutes before cutting.
6 servings; 625 calories per serving.
A simple, yet elegant dish.