QUICHE

Ham and Cheese Quiche

Two ready made pie crusts
12 ounces diced ham
1 cup diced onions
12 ounces grated Swiss cheese
4 eggs
2 cups sour cream

Preheat oven to 350 degrees.

Bake the pie crusts according to the directions on the package (if you are brave you can make your own but the frozen work quite nicely).

Brown the ham and onions until the onions become tender (use either a bit of butter or a dash of cooking spray).

Beat eggs and then fold in the sour cream. Sprinkle the ham/onion mixture into the bottom of the pie crust; cover with the grated cheese and then the egg/sour cream mixture.

Bake for 40 minutes at 350 degrees.

Yeild: Two Quiche

(If you would like to lower the calories in this recipe, replace the cheese with lowfat Swiss, replace the 4 eggs with 2 eggs and 4 egg whites and use lowfat or nonfat sour cream.)

Apple, Bacon and Cheese Quiche

Two fresh apples
2 cups grated cheddar cheese
1/2 pound of bacon
1 1/2 cups BisquickÒ baking mix
1 1/2 cups milk
4 eggs

Preheat oven to 375 degrees.

Fry bacon until crisp (or by the real bacon bits in a jar, they work just as well and saves the mess of a greasy stove).

Butter an 8x12 inch glass baking dish. Peel and slice apples and layer them in the bottom of the dish in a single layer. Sprinkle the grated cheese on top of the apples. Crumble (or pour out of jar) bacon and sprinkle atop the cheese.

Beat eggs adding milk until blended. Add the BisquickÒ and beat into a fairly thin, but not watery batter. Pour batter over the apples, bacon and cheese.

Bake for 40 minutes at 375 degrees.

Summer Salad

4 cup container of Cool WhipÒ, defrosted
2 cup container of cottage cheese
Sliced or cubed fruit
1 regular sized package Jell-OÒ powder

Mix the Jell-OÒ powder in with the cottage cheese, making sure to blend it well. Fold the mixture into the Cool WhipÒ until well blended, but not "flattened". Fold the fruit in, spoon carefully into dessert dishes, and chill for a half hour before serving. Goes well with slices of fresh fruit and cheese as a side.