Sharon Sala Dinah McCall

Strawberry Nut Bread

Strawberries are the focus of this delectable quick bread. Strawberry cream cheese, lavishly spread, on toasted slices, is pretty, pink, and tasty, too.

2 10 oz. Pkg frozen strawberries
4 eggs, beaten
1 ¼ c. vegetable oil
3 cups flour
1 tsp. Baking soda

1 tsp. Salt
2 cups sugar
2 tsps. Cinnamon
1 cups chopped pecans

Combine first three ingredients in a large mixing bowl. Stir dry ingredients together in a smaller bowl till well mixed……….then add to strawberry mixture and stir till well blended. Fold in nuts. Pour batter into 2 loaf pans (greased and floured). Bake at 350 for about 1 hour and 20 minutes.

Cheddar Spinach Quiche

2 cup shredded Cheddar cheese
2 Tablespoon flour
1 (10 oz) pkg. Frozen chopped spinach
cooked and drained
1 cup milk

2 eggs, beaten
3 slices bacon, cooked and crumbled
½ teaspoon salt
dash of pepper
1 (9-in) pastry shell, unbaked.

Preheat oven to 350.
In medium size bowl, toss cheese with flour. Add remaining ingredients, mixing well. Pour into pastry shell and bake approximately 1 hour or until center is set. Let cool before serving.

Green Chilies Quiche

1 (9-in) pastry shell
1 cup shredded Cheddar cheese
1 ½ cups shredded Monterey Jack cheese 1 (4 oz) can green chilies, drained
3 eggs
1 cup light cream

Prick bottom of pie shell with fork and bake at 400 for 5 minutes. Layer cheeses and green chilies into the pie shell. In a small mixing bowl, beat eggs until foamy and add cream. Pour over cheese/chili layers. Bake at 350 for approximately 1 hour and 20 minutes or until center is set. Let cool before serving.

The Best Mexican Cornbread Ever

2 pkgs (6 oz size) Corn Bread Mix
2 cups of milk
3 eggs, well beaten
1 cup of cream style corn
Jalapeño peppers (chopped) to taste
1/4 cup chopped pimentos

1 large minced onion
1 tsp salt
2 Tblspns sugar
6 strips bacon/cooked and crumbled
2 cups grated cheese
1/4 cup vegetable oil

Mix ingredients in order given just until well mixed. Pour into a greased 9x13 inch baking pan. Bake 30 minutes at 350 degrees, then 15 minutes at 375 degrees until lightly browned.

Spanish Rice

3 cloves minced garlic
1/3 cup shortening (I use Crisco)
1 bell pepper (chopped)
3 1/2 cups tomatoes (or 15 oz. can)
2 tsps salt
2 Tblspns Worcestershire Sauce

1 cup sliced onion
1 lb. Ground meat
1 cup diced celery
1 small can tomato sauce + 1 can water
1/2 tsp black pepper
1 cup uncooked rice of 1 1/2 cups Minute rice

Slightly brown garlic and onion in shortening. Add meat and then brown it. Next add green pepper, celery, tomatoes and seasonings. Cover and cook on high until mixture steams. Stir well, then sprinkle uncooked rice on top. Do not stir after adding rice. Cover. Turn heat to low. Cook for 30 more minutes without removing cover. Then check it, stir it, and cook for 15 minutes more or until rice is done.