Mare and Bryon's Arts & Crafts

Monday, May 21, 2012

My kitchen shelf and sconce. I told Bryon he had to make more if he got orders because these ones are staying where they are :)

Shelf Bryon's nephew ordered.

Sunday, January 8, 2012

Ham and Swiss Quiche

Tonight's supper. It hasn't been tasted yet.

Quiche (All Recipes)

1 1/2 cups shredded Swiss cheese

4 tsp. flour

1/2 cup cooked ham, diced

3 eggs

1 cup milk

1/4 tsp. each, salt and dry mustard

1 9-inch pie crust

2 Tbsp. chopped fresh parsley for garnish

2 Tbsp. chopped pimento peppers for garnish

In medium bowl, toss flour with the grated cheese. Sprinkle mixture into the pie shell. On top of the cheese, sprinkle the ham.

In medium bowl, combine eggs, milk, salt and mustard. Beat until smooth and pour over cheese and ham. Put plastic wrap large enough to overlap sides over top of quiche, then a piece of foil, and seal well around edges. (Plastic keeps the foil from sticking to the food.) Place in freezer.

When ready to prepare, preheat oven to 400 degrees. Remove foil and plastic. Bake for 60 minutes or until filling is set. Garnish with parsley and pimiento if desired.

I didn't freeze. I made it and baked it. Now it is time to eat. I'll let you know how it is.

Yum! This is definitely a keeper!

Sweet and Spicy Chicken Drummies

I found this recipe in Country Magazine. It is delicious so I thought I would share.

Sweet and Spicy Chicken Drummies

In a large resealable bag, combine 2 cups sugar, 1/4 cup paprika, 2 Tbsp. salt, 2 tsp. pepper, 1 tsp. garlic powder, 1 tsp. chili powder and 1/2 tsp. cayenne pepper. Add 20 drumsticks, a few at a time; shake to coat. Place in two greased 15x10x1-inch baking pans. Cover and refrigerate for 8 hours or overnight. (A small amount of meat juices will form in the pan.) Bake, uncovered, at 325 degrees for 50-60 minutes.

I didn't let them sit at all and it was still very flavorful.