Zucchini Quiche

Saute in 4 tbsp. butter:
4 c. sliced, unpeeled zucchini
1/4 c. minced onion
Add:
1/2 teas. salt
1/2 teas. pepper
1/4 teas. oregano
1/8 teas. garlic powder
2 tbsp. parsley
In separate bowl whip 3 eggs with 1/4 c. milk. Add 3 c. grated white cheese. Fold in zucchini mixture.
Take 1 pkg. crescent rolls and press into pie dish. Brush with dijon mustard.
Pour zucchini mixture into pie dish.
Bake 375 degrees 30 minutes. Set for 10

Cheese Fondue

Heat over double boiler:
1/2 teas. Worch. sauce
3/4 c. milk
1/4 teas. dry mustard
1 c. mayo.
2 c. cheddar cheese
dash pepper
Cook until smooth, serve with cubbed french bread

Blueberry stuffed French Toast

1 loaf french bread, sliced and diced

2 8 oz cream cheese, softened

2-3 cups blueberries

12 eggs

1/3 c. maple syrup

2 c. milk

Grease 9 x 13 pan. put 1/2 of bread in bottom of pan. Sprinkle 2/3 of blueberries on top. Add remaining bread then top with remaining berries

In bowl combine eggs, cream cheese, syrup and milk. Pour over bread and berries.

Cover and chill overnight.

Bake 350 degrees 30 minutes covered, then uncovered for 30 minutes

**can substitute raspberries or diced and sauteed apples for blueberries

Muenster Quiche

Saute:
2 tbsp. butter
1/2 c. finely diced white onion until transparent1/2c. sliced mushrooms (optional)

In uncooked pie crust sprinkle with 1 1/4 c. grated muenster cheese, top with onion mixture. Top with 1 c. diced ham or diced cooked bacon. top with 1 1/4 c. grated muenster cheese.

Whip together 4 eggs, 1/4 teas. salt, 1 c. milk. Pour over cheese mixture.

Bake 375 degrees. 40 minutes or until knife inserted into center comes out clean. Let stand 10 minutes, serve

Chiffon Waffles

2/3 c soft butter
4 eggs separated
3 c. sifted flour
4 teas. baking powder
2 teas. sugar
1 teas. salt
2 c. milk
In blender:
Combine butter, egg yokes, blend well
Add dry ingredients and milk, blend well
In separate bowl beat egg whites until stiff. fold in flour mixture.
Bake in waffle iron
Makes 5 waffles

Grandma White's Rice Salad

Combine, cook, cool
3/4 c. sugar
2 tbsp. flour
2 tsp. vinegar,
2 eggs, slightly beaten
1 can crushed pineapple
Cool, add:
 2 c. cooked rice
1 container cool whip

Cucumbers in Sour Cream

2 - 3  large cucumbers, peeled and sliced
1 c. sour cream
1 1/4 teas. salt
1/2 teas. onion powder
2 tbsp. vinegar
1/4 teas. sugar
2 tbsp. minced dill pickle
dash pepper
Combine and refrigerate 1 hour