Archive for Wednesday, August 12, 1998

SALMON QUICHE NETS PRIZE

August 12, 1998

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If you're a big fan of breakfast for dinner, you can never have too many quiche recipes. Althea Koerth, Tonganoxie, shared her recipe for Salmon and Broccoli Quiche with the Journal-World, and it turned out to be the catch of the day. For simply sending in the recipe, she won $20.

Do you have a recipe you think is extra special? The Journal-World wants to know what it is.

Send us your favorite recipe. It can be a main dish, leftover, salad, side dish, dessert, you name it! One winner will be chosen each week and the person submitting the winning recipe will receive $20. The winning recipe will be published in Wednesday's Food section. Runners-up to the weekly winner also will be chosen. No money will be awarded but their recipes also will be published in the Food section.

To enter, simply send us your recipe. Check your recipe carefully to be sure all ingredients and directions are accurate and accounted for. Mail it, along with your name, address and daytime phone number, to the Journal-World.

Send to:

Recipes from Readers

609 New Hampshire

P.O. Box 888

Lawrence KS 66044-0888

Salmon and Broccoli Quiche

9-inch unbaked pie shell

2 slices (7-inches by 4-inches) Swiss cheese

d, and it turned out to be the catch of the day. For simply sending in the recipe, she won $20.

Do you have a recipe you think is extra special? The Journal-World wants to know what it is.

Send us your favorite recipe. It can be a main dish, leftover, salad, side dish, dessert, you name it! One winner will be chosen each week and the person submitting the winning recipe will receive $20. The winning recipe will be published in Wednesday's Food section. Runners-up to the weekly winner also will be chosen. No money will be awarded but their recipes also will be published in the Food section.

To enter, simply send us youonions, finely sliced

DRESSING:

lly to be sure all ingredients and directions are accurate and accounted for. Mail it, along with your name, address and daytime phone number, to the Journal-World.

Send to:

Recipes from Readers

609 New Hampshire

P.O. Box 888

Lawrence KS 66044-0888

Salmon and Broccoli Quiche

9-inch unbaked pie shell

2 slices (7-inches by 4-inches) Swiss cheese

d, and it turned out to be the catch of the day. For simply sending in the recipe, she won $20.

Do you have a recipe you think is extra special? The Journal-World wants to know what it is.

Send us your favorite recipe. It can be a main dish, leftover, salad, side dish, dessert, you name it! One winner will be chosen each week and the person submitting the winning recipe will receive $20. The winning recipe will be published in Wednesday's Food section. Runners-up to the weekly winner also will be chosen. No money will be awarded but their recipes also will be published in the Food section.

To enter, simply send us you

Picante sauce

For the chicken: Mix first 10 ingredients well in a glass dish. Add chicken and turn to coat. Marinate at least 4 hours covered in the refrigerator.

For the relish: An hour before serving, mix olive oil, vinegar, lime juice, salt and pepper, and cilantro in a small glass dish. Add chopped vegetables and mix. Let stand at room temperature until ready to serve. Stir occasionally.

Grill chicken on covered grill over medium hot coals about 5-6 minutes per side or until cooked through. Baste with left over marinade, if desired. Remove chicken when done and slice.

For the assembly: Heat tortillas on grill about 1-2 minutes per side. Place slices of chicken in tortillas. Add shredded cheese and relish. If desired add picante sauce. Fold over and serve.

-- Recipe from Liz Campbell, Lawrence.

Sprite Pound Cake

3 cups sugar

3 sticks margarine or butter

6 eggs

3 cups flour

3/4 cup Sprite

3 teaspoons lemon flavoring

2 tablespoons lemon zest (optional)

Cream sugar and butter. Add eggs one at a time. Add flour. Then add Sprite, lemon flavoring and zest. Beat until smooth. Grease and flour a 10-inch fluted minutes for small loaf pans.

-- Recipe from Vera Kennedy, Lawrence.

Red Wine Salad

DRESSING

1 cup oil

Add chopped vegetables and mix. Let stand at room temperature until ready to serve. Stir occasionally.

Grill chicken on covered grill over medium hot coals about 5-6 minutes per side or until cooked through. Baste with left over marinade, if desired. Remove chicken when done and slice.

For the assembly: Heat tortillas on grill about 1-2 minutes per side. Place slices of chicken in tortillas. Add shredded cheese and relish. If desired add picante sauce. Fold over and serve.

-- Recipe from Liz Campbell, Lawrence.

Sprite Pound Cake

3 cups sugar

3 sticks margarine or butter

6 eggs

3 cups flour

3/4 cup Sprite

3 teaspoons lemon flavoring

2 tablespoons lemon zest (optional)

Cream sugar and butter. Add eggs one at 1 cup sour cream

2 tablespoons sherry

Combine 1 tablespoon flour and the salt, dredge meat in mixture. Heat skillet, then add 2 tablespoons butter. When melted, add the sirloin strips and brown quickly. Add the mushrooms, onion and garlic: cook 3 or 4 minutes until onion is tender.

Remove meat and mushrooms from skillet. Add 2 tablespoons butter to pan drippings; when melted, blend in 3 tablespoons flour. Add the tomato paste. Slowly pour beef consomme, cook, stirring constantly until mixture thickens.

Return browned meat and mushrooms to skillet. Stir in sour cream and sherry, heat briefly.

Cook's note: This dish can be made ahead and frozen, except do not add sour cream and sherry until you're ready to serve it.

-- Recipe from Ruth Harwood, Lawrence.

Mexican Dip

1 16-ounce can refried beans

1 pint sour cream

1 package Hidden Valley Ranch dip mix

2 tomatoes

1 to 2 cups shredded Cheddar cheese

1 small can chopped green chilies

1 small can sliced black olives

Mix sour cream and ranch dip. Set aside. Chop tomatoes. Set aside. Spread refried beans on plate. Layer sour cream and ranch mixture on top of beans. Layer tomatoes, green chilies, then cheese. Top with black olives.

Serve dip with tortilla chips. This recipe can also be substituted with low fat ingredients.

-- Recipe from Sonya Ledbetter, Perry.

To enter your special recipe, simply send it to us. Check your recipe carefully to be sure all ingredients and directions are accurate and accounted for. Mail it, along with your name, address and daytime phone number, to the Journal-World.

Send to:

Recipes from Readers

Lawrence Journal-World

609 New Hampshire

P.O. Box 888

Lawrence KS 66044-0888

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