QUICHE LORRAINE

Mary Jo White

1 pie shell

1/2 lb. Swiss cheese

1/2 lb. ham or bacon

1 cup light cream

5 eggs

1/2 tsp. salt

 

Line pie pan with pastry shell. Fill half full with alternate layers of cheese (sliced and diced) and ham (sliced and diced. (Stop here till baking time.)

 

Beat eggs and cream and salt. Pour into pie shell when ready to bake. Bake at 350 degrees for 45 mins. Makes 4 generous servings.

 

BARBEQUED SPARERIBS

Lu Ann Beavers

1/2 tsp. prepared mustard           3 lbs. ribs

1/2 cup water                       1 medium onion, chopped

1/2 cup chopped celery              1 Tbsp. butter or bacon fat

2 tsp. salt                         1 Tbsp. vinegar

dash cayenne                        1 Tbsp. sugar

1-2 Tbsp. Worcestershire            3 Tbsp. lemon juice

     sauce

 

Wipe ribs with damp cloth. Cut in serving size pieces. Place in shallow baking pan and bake (350 degrees) 30 mins.  Meanwhile, saute onion in fat 5 mins.  Add remaining ingredients and mix well. Simmer 5 mins. Pour over ribs and bake for 1 hr. basting from time to time with sauce.

 

KEY LARGO PORK ROAST

Gail Moser

2 tsp. salt

1/2 tsp. pepper

2 tsp. oregano

3 medium cloves garlic, crushed

1/4 cup lime juice

3 to 3 1/2 lb. boneless pork loin roast

 

In a small platter or other non-metallic container, mix the salt, pepper, oregano, garlic and lime juice. Place meat in platter and baste with marinade. Cover tightly with 2 layers of plastic wrap; refrigerate overnight. Turn roast once and spoon marinade over top. Reserving the marinade, roast on a rack in a foil-lined, shallow roasting pan in 325 degree oven until meat thermometer registers 185 degrees, 35 to 40 minutes per pound. Midway through roasting time, pour reserved marinade over meat.

 

 

 

66