What's For Dinner? 30-Minute Menus For Week of Oct 19

!±8± What's For Dinner? 30-Minute Menus For Week of Oct 19

How would you like to put dinner on your table in 30-minutes flat? You can with these menus!

Are you making plans for a Spooky Halloween or a Fall Festival? I am - this is going to be a very busy week getting ready for a Halloween Party for my Sunday school class so I have included quick and simple 30-minute menus this week. You can use your precious time getting for fun Fall events using these menus!

We are having company Saturday night so I have planned an elegant meal. I will add appetizers of prochuttio wrapped bread sticks, a wedge of cheese (brie or similar) with assorted crackers, and salsa with veggies for a tasty beginning to our meal. The bread sticks, salsa, and bagged pre-cut veggies will be purchased making it very easy on the hostess! I will even have time for a glass of wine before the company arrives and will be relaxed and ready (now this is my kind of entertaining!).

I hope you have a great week!

Sunday: Eye of the Round Roast Beef with Peppercorn Sauce (crock pot, save some beef for Wednesday), Mashed Potatoes, Chop House Salad, Individual Boston Cream Tortes (pound cake with instant pudding mix)

Monday: Bistro Chicken (chicken tenders, canned tomatoes), Linguini, Green Beans, Caramelized Peaches and Cream (purchased whipped cream)

Tuesday: Thai Shrimp (packaged mix, cleaned and deveined shrimp), Angel Hair Pasta, Cuke and Honeydew Salad, Strawberry Shortcakes (purchased sponge cake shells and whipped cream)

Wednesday: Blue Cheese Crusted Beef Stew (beef from Sunday, blue cheese folded into purchased pie crust for topper), Fruit Salad, Apple Dumplings (purchased pie crust wrapped around cored and filled apples)

Thursday: Turkey Tetrazzini (precooked turkey or chicken - I will use canned chicken), Broccoli Vegetable Medley, Ice Cream with Pecan Shortbread Cookies (purchased ice cream and cookies)

Friday: Fresh Tomato and Double Cheese Tart (puff pastry), French Green Beans, Pineapple Salad, Embellished Chocolate Cookies (purchased cookie dough)

Saturday: Grilled Salmon with Dill Butter, Long Grain and Wild Rice (boxed), Snow Peas, Tossed Salad (bagged salad), Lemon Affogato (purchased lemoncello liqueur)

I sincerely hope you have fun with your meal planning and preparation,

Elizabeth Randall and Family

What's For Dinner? 30-Minute Menus For Week of Oct 19

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Fine French Cuisine - How to Make Quiche Lorraine

!±8± Fine French Cuisine - How to Make Quiche Lorraine

Quiche Lorraine is a delicious combination of eggs, cream, bacon, and cheese in a pie crust. It can be served hot or cold and quiche is very easy to make. This quiche is ideal as a party appetizer because it makes great finger food. It is also good, filling fare for breakfast, lunch, dinner or a snack at any time.

The History of Quiche Lorraine

A quiche is an open pie, which is believed to be French in origin but is actually German. It was first made in Lothringen, a medieval kingdom in Germany. The French later renamed the town Lorraine. The word "quiche" derives from the German word for cake.

The first versions of Quiche Lorraine contained smoked bacon but no cheese. The original recipe also had a bread dough crust, rather than the puff pastry or short crust pastry crusts we use today.

The original quiche looked far more rustic than the modern ones. It was cooked in a cast iron pan and the edges were rough, rather than crimped. This quiche is very popular today in the south of France and either Gruyere or Emmental cheese is used. In the United States, this quiche usually contains cubed bacon but no onion.

Quiche gained a following in England in the 1940s and there are lots of varieties of quiche today. Popular ingredients include seafood, ham, chicken, broccoli, zucchini, onion, bacon, and bell peppers. Quiche Lorraine is the best known variety.

Recipe for Quiche Lorraine

This is a very simple recipe to follow and you can either make your own pie crust or use a store-bought one. Feel free to use half Swiss cheese and half Gruyere if you like, or use spinach instead of the onion. This classic French dish can be served for lunch or dinner, accompanied with green beans or a crisp, fresh salad. Some baby potatoes in butter would also be good. Serve the quiche warm from the oven or chilled.

What you will need:

9 inch pie crust 1 2/3 cups light cream 1 cup shredded Swiss cheese 1/4 teaspoon white sugar 4 beaten eggs 12 slices bacon 1/3 cup finely chopped onion 3/4 teaspoon salt 1/4 teaspoon black pepper

How to make it:

Preheat the oven to 425 degrees F. Fry the bacon until it is crisp, then drain it on paper towels and coarsely chop it. Saute the onion in the bacon grease for five minutes. Sprinkle the cheese, onion, and chopped bacon into the pie crust.

Whisk the cream, eggs, salt, pepper, and sugar together, then pour this mixture into the pie crust and bake for fifteen minutes. Turn the oven down to 300 degrees F and bake the quiche for another half an hour or until a knife inserted into it comes out clean. Let the quiche cool for ten minutes, then cut it into wedges and serve.

Fine French Cuisine - How to Make Quiche Lorraine

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Paderno World Cuisine 2.125 x 1.25 Inch Fluted Stainless Steel Vol-Au-Vent Cutter

!±8±Paderno World Cuisine 2.125 x 1.25 Inch Fluted Stainless Steel Vol-Au-Vent Cutter

Brand : Paderno World Cuisine
Rate :
Price : $226.61
Post Date : Nov 07, 2011 09:19:16
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This 2.125 - 1.25 inch Paderno World Cuisine fluted stainless steel vol-au-vent cutter is heavy duty and spring loaded. It cuts and compresses the central piece in one operation, creating decorative vol au vent puff-pastry cases.

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