Recipes that appear in Idea Alley have not been tested by the Arkansas Democrat-Gazette.
Linda Wolf shares this quiche recipe in response to Becky Peebles' request.
"This recipe is from a 1996 J.C. Penney Associate Cookbook. It's one of my favorite recipes," writes Wolf.
Wolf likes to make the quiche using browned sausage and cornbread flavor Stove Top Stuffing. She also notes you can add sliced mushrooms, green and red bell peppers, black olives and/or sliced onion.
Chicken Quiche
1 (6-ounce) box Stove Top Stuffing mix PLUS ingredients listed on package
1 1/2 cups cooked chicken, chopped or shredded OR 1 1/2 cups browned crumbled sausage
1 cup shredded cheddar cheese
4 eggs
5 ounces evaporated milk or half-and-half
Salt
Heat oven to 400 degrees.
Prepare stuffing as directed on package. Press mixture into a 9-inch pie plate to form a crust. Bake 10 minutes. Reduce oven to 350 degrees.
Sprinkle chicken or sausage and cheese into crust.
Beat eggs and milk; season with salt. Pour over chicken and cheese. Bake 30 to 35 minutes or until eggs are set and cheese is melted.
Makes 1 (9-inch) quiche.
An unidentified reader shares this recipe in response to Deloris Cannon's request. The recipe is credited to Everyday Food via marthastewart.com.
Cobb Salad Sandwich
1/2 cup crumbled blue cheese
2 tablespoons sour cream
1 tablespoon mayonnaise
1/4 cup buttermilk
Coarse salt and ground pepper
8 slices crusty white bread
1 avocado, pitted, peeled and thinly sliced
8 slices cooked bacon
1 large tomato, thinly sliced
1 cup shredded cooked chicken
2 hard-cooked eggs, finely chopped
In a small bowl, whisk together blue cheese, sour cream, mayonnaise and buttermilk until smooth. Season with salt and pepper.
Lightly toast bread. Divide avocado among 4 bread slices, along with the bacon, tomato, and chicken. Top with eggs, and drizzle with blue cheese dressing. Close sandwiches with the remaining bread slices.
Makes 4 sandwiches.
Send recipe requests, contributions and culinary questions to Kelly Brant, Idea Alley, Arkansas Democrat-Gazette, P.O. Box 2221, Little Rock, Ark. 72203; email:
kbrant@arkansasonline.com
Please include a daytime phone number.
Food on 06/24/2015