Easy Spinach Quiche

• 1 refrigerated pie crust
• 1 (16 oz) package frozen chopped spinach, thawed and drained
• 1 (8 oz) package shredded mozzarella cheese
• 1/2 lb sausage, cooked, crumbled, and drained
• 1 cup milk
• 3 large eggs
• dash of garlic salt
• 1/4 tsp of salt
• dash of pepper
  

Preheat oven to 350 degrees. Unroll pie crust and place in deep-dish pie pan. Scatter a handful of cheese in bottom of pie crust, followed by spinach and sausage. Beat eggs and milk together with salt, garlic salt, and pepper. Pour over spinach and sausage. Top with remaining cheese. Bake quiche for 50-60 minutes or until knife inserted in center comes out clean and cheese is lightly browned.

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Yummy.....

This is a favorite at home. I love helping my mom make it, it makes the whole house smell great.

Potato Soup

Supplies

6 bacon strips, diced

3 cups cubed, peeled potaoes

1 can (14.5oz) chicken broth

1 small carrot, grated

1/2 cup chopped onion

1 tbsp. dried parsley flakes

1/2 tsp. celery seed

1/2 tsp. salt

1/2 tsp. pepper

3tbsp. all-purpose flour

3 cups milk

8 oz process cheese (Velveeta), cubed

In a large saucepan, cook bacon until crisp; drain and dice. Add potatoes, broth, carrot, onion, parsley, celery seed, salt and pepper. Cover and simmer until potatoes are tender, about 15 minutes. Combine flour and milk until smooth; add to soup. Bring to a boil; boil and stir for 2 minutes. Add cheese; stir until cheese is melted. Enjoy.

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Spaghetti salad with an asian touch

This is a favorite in our family, looks strange, but always the first salad bowl to be empty during a barbecue...

500 g cooked spaghetties
250 g leek or green onions
250 g ham
6 Tablespoons lemon juice
6 Tablespoons soy sauce
3 Tablespoons asian spice mix

Cut leek/green onions and ham into very small pieces.
Mix lemon juice, soy sauce and asian spice mix to a salad dressing.
Add spaghetti, leek and ham to the dressing and mix everything. Works best when the spaghetties are still warm, they soak up the dressing better then.
Put into fridge for at least one hour, tastes even better when it can sit over night.

I hope you enjoy as much as we do

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Cottage Pie

This, and its relation Shepherd's Pie, are traditional favourites in England, and a regular dish on the Wigworthy table. The only difference is which meat is used. Shepherd's Pie is made with minced lamb, whereas Cottage Pie is made with minced beef.

1lb minced beef

1lb diced carrots

One large onion, chopped

4oz green peas

4oz green beans, sliced

Enough gravy granules to make 1 pint thick gravy

(or 1 pint of stock and a sauce thickening, e.g. cornflour)

2lb mashed potatoes (I mash them with salt, pepper, milk, and cream)

1. In a large pan boil (yes!) the meat in water or stock until cooked through.

2. Add all vegetables and simmer until just tender.

3. Add gravy granules, or sauce thickening mixed with a little water.

Stir to make a thick gravy.

4. Transfer to a casserole dish and cover with the mashed potatoes.

Fluff the topping with a fork.

5. Cook in a hot oven for approximately half an hour until the potato topping has browned.

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