From the Knoll's Kitchen ...
greetings from Nebraska!
Arlene Knoll loves to cook - and our guests rave about these dishes. Share them with your family, too.
Golden Country Quiche
2 cups shredded, peeled potatoes (about 1 pound)
1 1/2 cups (6 oz. shredded cheddar cheese divided)
1/2 teaspoon salt, (divided)
1/2 cup milk
1 cup chopped fully cooked ham
1/2 cup chopped onion
1/2 teaspoon pepper
Combine potatoes, 1/2 cup cheese and 1/4 teaspoon salt. Press into the bottom and upsides of a deep greased 9" pie pan.
In a bowl, beat eggs and milk. Add onion, pepper and remaining salt and cheese. Put ham on the potatoes and pour egg and milk mixture over it. Dish will be very full.
Bake at 350° for 45-50 minutes. Let stand 5 minutes before cutting. Serves 4-6. Can be served with a salsa.
2 cups ground fully cooked ham
1/2 cup sliced green onions
1/2 cup finely chopped green pepper
2 Tablespoons cooking oil
8 flour tortillas (7")
2 1/2 cups (10 oz.) shredded cheddar cheese (divided)
2 cups light cream
1 Tablespoon all-purpose flour
1/4 tsp. garlic powder
2-3 drops hot pepper sauce
In a skillet, saute ham, onions and green pepper in oil until vegetables are tender. Place 1/3 cup down the center of each tortilla; top with 3 Tablespoons cheese. Roll up and place seam side down in a greased 11" x 7" x 2" baking dish. In a bowl, beat the eggs. Add cream flour, garlic powder and hot pepper sauce; mix well. Pour over tortillas. Cover & Chill 8 hrs. or overnight. Remove from refrigerator 30 minutes before baking. Bake, covered, at 350 degrees for 45-50 minutes or until a knife inserted near the center comes out clean. sprinkle with remaining cheese. Let stand 5 minutes. Yield: 4 servings.
1 cup all-purpose flour
1/4 cup confectioners' sugar
1 cup milk
3 Tablespoons butter or margarine, melted
1 teaspoon vanilla extract
1/4 teaspoon salt
Sift flour and confectioners' sugar into a mixing bowl. Add milk, eggs, butter, vanilla and salt; beat until smooth.
Heat a lightly greased 6" skillet; add about 3 Tablespoons batter, spreading to almost cover bottom of skillet. Cook until lightly browned; turn and brown the other side.
Grease skillet as needed. Lay each one on a cloth to cool. These can be frozen with wax paper between each crepe.
2 packages (8 ounces each) cream cheese softened
1/2 cup confectioners' sugar
2 tbs Nutella
Beat cream cheese, and confectioners' sugar in mixing bowl. Spread 3 to 4 tablespoons of filling down center of crepe, and add a line of Nutella to filling. Fold in both sides. Place folded side down. Top with pureed fruit, such as raspberries, strawberries or blueberry pie filling and whipped cream.