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Recipes from the Front Porch

Never Fail Recipe -Kateo: a Front Porch Chef in a Pinch
Ingredients:	Directions:
1 car, new or used local deli authentically home-made looking deli item rarely used serving dish clean dust rag handkerchief	Take one car and drive to store. Promptly go to deli and pick out something that looks like you actually could have made it. When item is purchased and you are safely back in your own home... Hunt in bottom of closet for that pretty serving bowl you received as a wedding present. Dust bowl and gently add contents of deli box. Wipe sweat from brow and serve immediately.

California Quiche -Marion: A Front Porch Chef
Ingredients:	Directions:
10" quiche pan, sprayed with non-stick spray. 2 cups zucchini, sliced 1/2 cup onion, chopped or sliced 10-12 mushrooms, sliced 1 or 2 tomatoes, sliced 1 cup grated fresh Parmesan cheese 4 beaten eggs, or egg substitute 1/2 tsp. oregano 1/2 tsp. basil	Layer inside: zucchini, onion, mushrooms, tomatoes, Parmesan cheese Mix together: beaten eggs, or egg substitute oregano basil Pour eggs over top. Bake at 350 for 30-40 min., til set. This is good as an appetizer or a light lunch.

Fritatta -Carole: From the IE

Ingredients:

Directions:

Veggie mixture:
2 Tbs. olive oil
1/2 cup onion, chopped
2 cups coarsely chopped spinach (lightly packed)**
1/2 tsp. dried thyme**
1 med. tomato, chopped (3/4 c)
1/8 tsp. salt
Egg mixture:
4 large eggs
1/8 tsp. salt
pepper
To finish the dish:
1/2 cup grated cheddar cheese
1/2 cup grated monterey jack
(I don't use the full cup of cheese but that is your option)
1 Tbs. butter or margarine

Place oven rack about 3 inches from the heat source
turn on the broiler.
Heat oil in skillet over med. heat.
Saute the onion until soft, about 5 min.
Stir in the spinach and thyme,
and saute until the spinach is just tender, about 3 min.
Remove the skillet from the heat, and stir in tomatoes.
Drain, and season with salt.
Beat eggs with the salt and pepper to taste.
Toss together the cheddar and jack cheeses.
Melt the butter in an ovenproof skillet over med. heat.
Pour in the egg mixture and cook until it begins to set
but is still loose on top, about 4 to 5 min.
Remove from heat.
Spoon the veggie mixture over the eggs, and top with the cheeses.
Place the skillet under the broiler and cook for 4 to 5 min.
until the eggs are puffy and browned on the edges.
Slice into eighths and serve immediately.

**Asparagus and basil can be used in place of the spinach and thyme.
Or try zucchini and tomatoes.
Most any veggie you like can be baked into a frittata once you get the hang of making them.

I like to serve this with a side of steamed asparagus,
a small tossed salad, maybe some rolls, and a glass of white wine.
(Zinfandel is nice, and comes in a light version!)

Each serving contains 3 protein exchanges,
3/4 of a fat exchange, 1/2 vegetable exchange,
1/4 bread exchange, and is very healthy for you!

Crab Stuffed Chicken -Andi : A Front Porch Chef

Ingredients:

Directions:

4 whole chicken breasts, use boneless, skinless
3 T. low cal margerine
1/4 c. flour
3/4 c. skim milk
3/4 c. chicken broth
1/3 c. dry white wine
1/4 c. chopped onion
1 T. low cal margarine
7 oz. crabmeat, cooked
( I use canned)
2 c. mushrooms, chopped
12 saltines, coarsely crumbled
4 oz shredded swiss cheese
2 T.snipped parsley
paprika
dash of pepper
salt, to taste

Pound chicken to 1/4 " thickness.
(I do this between 2 pieces of waxed paper -kathi)
Melt first 3 T. margerine, blend in flour, add milk,
chicken broth, and wine all at once.
Cook and stir 'til bubbly.
Set aside.
In skillet, cook onion in 1 T.margerine until tender
stir in crab, mushrooms,
crackers, parsley, salt, and pepper.
Stir in 2 T. of the prepared sauce.
Top each chicken piece with about 1/4 c. of the crab mixture.
Fold sides in; roll up.
Place seam side down in pan.
Pour remaining sauce over all.
Bake covered at 350 degrees about one hour.
Uncover, sprinkle with cheese and paprika.
Bake until cheese melts, about 2 minutes.