MAIN DISHES
Authentic Quiche Lorraine 1⁄ 2
lb. Swiss cheese, grated 1 oz. (1⁄3 c.) mushroom slices 1⁄ 2 c. cream or half & half 2 eggs 1⁄ 2 c. mayonnaise 1⁄ 4 c. milk 1 Tbsp. cornstarch 1⁄ 3 c. onion, chopped Dash of nutmeg and cayenne pepper 1⁄ 4 lb. ground meat (optional) 1 (9 inch) baked pie shell Blend mayonnaise, milk, eggs, and cornstarch until smooth. Stir in remaining ingredients. Pour into prebaked pie shell. Bake at 350° for 35 to 40 minutes or until knife blade comes out clean. Serves 4. Lucille Noblitt
Cashew Chicken 3 whole chicken breasts 1⁄ 2 lb. mushrooms 4 green onions 1 Tbsp. chicken stock base, dissolved in 1 c. water 1 (4 oz.) pkg. cashew nuts 1⁄ 4 c. soy sauce 2 Tbsp. cornstarch 1⁄ 2 tsp. sugar 1⁄ 2 tsp. salt 1⁄ 4 c. salad oil Bone chicken and remove skin. Slice horizontally into slices, 1⁄8 inch thick, then cut into 1 inch squares. Arrange on tray. Slice mushrooms. Cut green part of onion into 1 inch long pieces; slice white part 1⁄4 inch thick. Arrange on tray. Pour chicken broth into small pitcher. Mix soy sauce, cornstarch, sugar, and salt. Pour into small pitcher. Place oil and nuts in container. Arrange ingredients at table with electric fry pan. Heat 1 tablespoon oil to 350°. Add cashews all at once. Cook 1 minute, shaking pan. Remove and set aside. Add remaining oil and chicken. Cook quickly, turning, until opaque. Add mushrooms and broth. Cover and simmer 2 minutes. Stir in soy sauce and cook until thickened, stirring constantly. Simmer 1 minute, uncovered. Mix in onions. Sprinkle with cashew nuts. Serve over bed of white rice. Alice Jackson
SMB1009
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