Sausage Quiche
Contributed by: Polly Dobkin

1 frozen pie shell
1/2 lb sausage, hamburger or ham cooked and drained
1/2 C. milk
1/2 C mayonnaise
3eggs
1 T. cornstarch
4 oz. grated mozzarella cheese
dash pepper, 1/2 t. salt

Mix all together and pour into pie shell. Bake 45 minutes to 1 hour @ 350. Test with toothpick to see if it comes out clean to determine if it is done.

3lg chicken breasts, skinned, boned and split
6 thin slices italian ham
3 slices mozzarella cheese halved
1 med tomato seeded and chopped
1/4t dried sage, crushed
1/2 C bread crumbs
2T parmesan cheese
2T snipped parsley
4T melted butter

Place chicken, boned side up, on cutting board and cover with a piece of clear wrap. Working from the center out, pound lightly with a meat mallet to 5x5in. Remove wrap.

Place a ham slice and 1/2 slice cheese on each cutlet, cutting to fit. Top with some chopped tomatoes and a dash of sage. Tuck in sides.

Roll up jelly roll style, pressing to seal well. Combine the bread crumbs, parmesan and parsley. Dip chicken in butter, then roll in crumbs. Place in a shallow baking pan.

Bake at 350 for 35-40 min. Serve with marinara sauce and thin spaghetti.

Serves 6

2 pounds crawfish tails -- peeled
1 stick margarine -- not butter
1 can cream of celery OR cream of mushroom soup
1 large can evaporated milk -- low fat
1 teaspoon cornstarch
1/8 tsp. garlic powder
1 cup onion -- finely chopped
1 cup celery -- finely chopped
1 6 oz. pkg. cream cheese -- low fat
1/4 teaspoon liquid Crab Boil
Salt and Pepper to taste (optional)
1 pkg. fettucine noodles, cooked
1 cup colby cheese, shredded

1. Sauté onions and celery in margarine until thoroughly wilted.
2. Add soup, milk, cream cheese, crab boil seasoning and garlic powder.
3. Dilute cornstarch in a little water and add. Cook about 10 minutes.
4. Add crawfish, cheddar cheese and mix thoroughly.
5. Serve over hot cooked fettucine with french bread and a salad.

This makes a lot of sauce.
Serving Size : 6
NOTES : Shrimp and crab could be used in this recipe.

If I use frozen crawfish, I add a little liquid crabboil to the water for a little more ZIP

Serving Size : 4
2 slices bacon -- chopped
3 cups fresh corn kernels -- 4-5 ears
4 green onions -- chopped
1 small red bell pepper -- seeded and chopped
2 fresh tomatoes -- seeded and chopped
2 tablespoons chopped fresh basil
salt and pepper

In a large skillet, cook bacon over med-high heat, stirring until crisp. Remove and drain bacon on a paper towel. Drain all but 2 teaspoons bacon drippings from skillet; return to heat. Add corn, onions and pepper; cook, stirring for 3 mins. Add tomatoes and cook covered until corn is tender, about 5-7 mins. Stir in basil, season with salt and pepper to taste. Crumble reserved bacon over mixture and serve.

NOTES : This recipe tastes super with all the nice fresh vegetables in the summer