Green Chili Brown Rice

Green Chili Brown Rice

Curried Chicken Salad

Curried Chicken Salad

Garden Quiche

6 to 8 servings
from saladsavoy.com

6 cups finely chopped white Salad Savoy
1 cup water
2 eggs
1 cup half-and-half
1 cup shredded Monterey Jack cheese
1 cup shredded Swiss cheese
1 teaspoon onion powder
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
1/4 teaspoon black pepper
One 9-inch ready-to-bake deep-dish pie crust

1. Preheat the oven to 350°F.
2. Place the Salad Savoy and water in a large soup pot. Cover, and cook over medium heat for 10 to 15 minutes, or until tender. Drain, let cool, and drain again, squeezing out any excess water.
3. In a medium bowl, beat the eggs and half-and-half until well combined. Add the Monterey Jack cheese, Swiss cheese, Salad Savoy, onion powder, nutmeg, salt, and pepper; mix well then pour into the pie crust.
4. Bake for 40 to 45 minutes, or until firm. Let sit for 5 minutes then cut into wedges and serve.

Extra green onions? Freeze them.

http://lunchinabox.net/2008/02/03/freeze-green-onions-in-plastic-drink-bottles/

How to grow your own pineapple

Baked Asparagus fries

Baked Asparagus Fries

Blueberry Lemon Trifle

Ingredients:

3 cups fresh blueberries, divided

2 cans (15-3/4 ounces each) lemon pie filling

2 cups (8 ounces) lemon yogurt

1 prepared angel food cake (8 to 10 ounces), cut into 1-inch cubes

1 carton (8 ounces) frozen whipped topping, thawed

Lemon slices and fresh mint, optional

Directions:

Set aside 1/4 cup blueberries for garnish. In a large bowl, combine pie filling and yogurt. In a 3-1/2-qt. serving or trifle bowl, layer a third of the cake cubes, lemon mixture and blueberries. Repeat layers twice. Top with whipped topping. Cover and refrigerate for at least 2 hours. Garnish with reserved blueberries, and lemon and mint if desired. Yield: 12-14 servings.

Originally published as Blueberry Lemon Trifle in Quick Cooking July/August 2000, p36