REAL MEN EAT QUICHE AND ENJOY IT
Naturally a great salad and a good wine helps to make a hearty meal.





CRAB QUICHE

1 pastry shell (9 inch) partially baked
1 tbs butter
2 tbs shallots, minced
1 1/3 cup crab meat
1 tbs flour
1 1/2 cups Swiss cheese, shredded and divided
3 eggs
1 cup half and half
1/2 tsp salt
dash white pepper or hot pepper sauce
dash nutmeg
minced parsley

Have a 9 inch pastry shell partially baked. Saute shallots in butter until tender, about two minutes. Mix with crab meat and flour and set aside. Sprinkle 3/4 cup the cheese in the pie shell, then spread with the crab mixture. Sprinkle the remaining 3/4 cup cheese over crab meat. Beat eggs, cream, salt, pepper, nutmeg, and parsley until mixed. Pour into pie shell over crab mixture. Bake for 25 to 30 minutes at 350 degrees. Serves 6 to 8. In our house it serves 4 and maybe six in a pinch.

EASY WAY TO GET YOUR VEGGIES
Many people, especially children, turn up their noses to zucchini. There is a way to overcome that barrier - think chocolate. There are so many delicious recipes using chocolate with zucchini. There is even a web site called "Chocolate and Zucchini." This wonderful offering tastes like an excellent brownie and it is easy to make. Again, I have rooted out a recipe and altered it to suit my tastes and of course, I always think my alterations make it just a little better.




CHOCOLATE ZUCCHINI LOAF

2 cups flour
1 tsp baking powder
2 tsp baking soda
1/3 cup cocoa
1/2 tsp ground cloves
1 tsp cinnamon
1 tsp salt
2 eggs
1 1/2 cps sugar
1 cup oil
1 tsp vanilla
2 cup grated zucchini
1 cup chocolate chips
3/4 cup of your favorite nuts (walnuts are great)


Grease and sugar a tube or a loaf pan. Sugaring instead of flouring the pan makes a little crunch on the outside instead of that white pasty flour. Preheat oven to 350 degrees. Sift together all dry ingredients and set aside. Then beat together the eggs, sugar, oil and vanilla. Next mix in the zucchini. Add dry ingredients and mix well. Fold in the chocolate chips. Bake for 50 minutes or until a tester inserted comes out clean.

ZUCCHINI PARMIGIANA
This dish takes some time to prepare, but the results make all the time and work worthwhile. It is one of those foods that just make you feel like moaning when you taste it.
ZUCCHINI PARMAGIANA

Ingredients:
1 lb hamburger or ground lamb
1 large white onion
1 small green pepper
3 or 4 garlic cloves (pressed)
1 large or 6-7 small zucchinis
2 cans tomato sauce
1 lb mozzarella cheese (shredded)
2 cups Italian flavored bread crumbs
1 - 1 1/2 cups cooking oil
salt and pepper to taste
3 eggs

Meat layer:
Cook hamburger or lamb with onion, garlic and salt and
pepper.
Drain off any excess and discard any excess grease - set
meat aside.

Zucchini layer:
Peel zucchini and slice into 1/4 to 1/2 inch rounds.
Fry in hot oil till browned. Use enough oil so the slices
float and turn them frequently.
Place on brown paper or paper towels to cool and
drain.

Assemble:
Pour one can tomato sauce into 9X9 inch glass baking dish.
Arrange a layer of zucchini.
Add a layer of the meat filling.
Add a layer of shredded mozzarella cheese
Add another layer of zucchini and press down firmly.
Add another layer of cheese.
Add final layer of zucchini and again press down firmly.
Add second can of tomato sauce.
Finally top with remaining cheese.
Bake uncovered at 350 degrees for 50 to 60 minutes or until
top is slightly browned. Dish can be further browned under
the broiler just before serving.
** Vegetarian? - Omit the meat or substitute as desired **

EMMA'S DOWN HOME CRACKED WHEAT BREAD
I am not overly fond of kneading and fussing over bread. I also get bored waiting for it to rise. However, I think I have discovered the exception that will make it all worthwhile. Emma brought us a loaf of cracked wheat bread the other day and it was simply delicious. One of the best breads I have every eaten. I somehow knew this wasn't going to be a quick bread or a stir bread, but I still wanted the recipe. Emma obliged and here it is - well worth the work:

1 cup milk
1 1/2 tbsp shortening
1 1/2 tsp salt
1 1/2 tbsp molasses
1 pkg active dry yeast
1 1/4 cups warm water
1 cup wheat flour
1 cup cracked wheat
4 - 4 1/2 cups white flour
Scald milk and add shortening, salt, and molasses. Cool to lukewarm.
Sprinkle yeast on warm water in a large bowl. Stir to dissolve.
Add wheat flour, 1 1/2 cups white flour, and milk mixture.
Beat with an electric mixer for 2 minutes.
Stir in the remaining flour a little at a time to make a dough that leaves the side of the bowl.
Turn out onto floured surface and knead until smooth and satiny.
Place in a greased bowl, cover and let rise until double (about 1 1/2 hours).
Punch down and let rise again (about 45 minutes). Shape into loaves and place in two 9X5X3
greased bread pans. Cover and let rise till double (about an hour).
Bake at 375 degrees for 45 minutes. Cover top with foil for the last ten minutes to prevent
excessive browning if necessary.
Turn out onto wire racks to cool and brush with melted butter. Eat a slice warm now. Yum!
Yield: 2 loaves

Begining a collection

BEGINNING A COLLECTION
I guess all I need is another blog to take up my time; as if I don't have enough on my plate already. Hopefully this one will be fun and useful.
I love to cook and there are so many dishes I often repeat. Instead of digging through several cookbooks to find a favorite recipe I have decided to put them all in a blog and then have the blog printed into my own personal cookbook. It seems simple. It seems practical - all my information will be in one book in one place and in the kitchen. These recipes are all mine. Admittedly, some I obtained from other sources; but they have been altered to my taste. I seldom find a recipe I like unless I tweak it a bit myself. I have given full credit to other cooks who have contributed.
This morning we had toast made from Emma's homemade cracked wheat bread. Ah, bread as bread should be - hardy, wholesome and delicious. The taste bypassed the flavor of the trendy artisan breads that can be purchased for a hefty price in local stores and I would much rather enjoy the pleasure of baking it up in my own kitchen.
Thank you Emma. This recipe certainly will be a featured item in my collection (with your kind permission, of course).