Crustless Spinach Quiche 1 tablespoon vegetable oil 5 eggs, beaten 1 onion, chopped 3 cups shredded Muenster cheese 1 (10-oz.

pkg. frozen chopped teaspoon salt Spinach, thawed and drained 1/8 teaspoon ground black pepper Dash of Tarragon Bella mushrooms, sliced Preheat oven to 350. Lightly grease a 9 inch pie pan or 8" square pan. Heat oil in large skillet over medium-high heat. Add onions and cook, stirring occasionally, until onions are soft. Stir in spinach and continue cooking until excess moisture has evaporated. In a large bowl combine eggs, cheese, salt and pepper. Add spinach mixture and stir to blend. Scoop into prepared pie pan. Bake in preheated oven until eggs have set, about 30 minutes. Let cool for 10 minutes before serving.
Esau's Pottage cup dried lentils 1 cups stewed tomatoes 1 tablespoon salad oil cup diced celery 2 cups waterr 1.2 cup sliced carrots 1 teaspoon salt cup diced parsnips cup salad oil teaspoon pepper 2 onions, sliced 1 pound grond lamb cup green pepper "This delicious soup for which, according to the Bible, Abraham's older son sold his birthright to his brother, Jacob. So thick it's almost stew." Soak lentils overnight in oil, salt, and enough water to cover completely. (some lentils nowadays don't have to be soaked) Drain and discard liquid. Heat pressure cooker. Add oil; saut onions. Brown ground lamb. Stir in lentils and remaining ingredients. Close cover securely. Place pressure regulator on vent pipe. Cook 20 minutes. Let pressure drop of its own accord. 4-6 servings Variation: substitute ground beef or ground buffalo for lamb. Brunswick Stew 1 tablespoon olive oil 1 cup ketchup 1 cup chopped onions cup hickory flavored bbq sauce 2 stalks celery, chopped Salt and pepper to taste 1 pounds ground pork Hot sauce to taste (optional) 1 pounds ground beef 1 green bell pepper 1 (3 pound) whole cooked chicken, deboned 3 (14.5 oz..) whole peeled tomatoes, with liquid and shredded and chopped 3 cans cream styled corn Heat the olive oil in a large skillet and saut the onions and celery until soft. Mix the pork and beef, and cook until evenly browned. Do not drain. Transfer the pork and beef mixture to a large stock pot over low heat. Stir in the shredded chicken, tomatoes and their liquid, ketchup, and bbq sauce. Season with salt, pepper and hot sauce. Place the whole green pepper into the mixture. Cook, stirring occasionally, 2 hours, or until thickened. Stir the cream style corn into the stew mixture. Continue cooking 1 hour or to desired consistency. Remove the green pepper; chop and return to the stew or discard.