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French Brie Quiche Topped with Berries and Toasted Almonds
1 deep-dish pie shell
1/2 pound slightly under-ripe French brie cheese
4 eggs
1 cup cream
salt to taste
1 3-ounce package cream cheese with chives, cubed
1/3 cup sliced almonds
1 1/2 cups fresh or frozen berries (strawberries, raspberries, blackberries,blueberries, etc.)
Preheat oven to 400 degrees. Bake pie shell for 8 minutes or until very lightly browned. While the brie is cold, use a sharp knife to remove the outer rind (mold) and dice the remaining brie. Distribute brie evenly in the pie shell. Beat eggs with cream and salt until blended, and pour over brie. Place cream cheese pieces into egg mixture, spacing them evenly. Reduce temperature to 350 degrees. Place quiche on a cookie sheet and bake for 20 minutes. Sprinkle top with sliced almonds, and continue baking for 15-20 minutes or until custard is set and almonds are browned. (Tent lightly with foil if almonds are browning too quickly.) Remove from oven and top with berries; serve immediately. Serves 4 as an entree or 12 as an appetizer. Howard loves it!
~ Barbara Ball ChurchLIFE, FL
Chili Relleno Casserole
5 eggs
3 tablespoons flour
1/4 cup milk
1 tablespoon cumin
1 teaspoon Mexican seasoning or chili powder
1-1/2 cups grated Monterey Jack or cheddar cheese
1 can diced chilies
salsa
sour cream
Preheat oven to 350 degrees. Mix eggs, flour, milk and seasonings. In a greased 9-inch pan, layer 1/2 of cheese, then chilies. Layer remaining cheese on top. Pour the egg mixture over layers and bake for 30 minutes. Cut into squares and serve with salsa and sour cream for a late breakfast.
~Sandra Auer International Ministry, FL
Orange French Toast
1/4 cup butter
1/3 cup sugar
1/2 teaspoon cinnamon
1 teaspoon grated orange rind
4 eggs, slightly beaten
2/3 cup orange juice
15 1-inch slices French toast
flaked coconut (optional)
Orange Syrup
Preheat oven to 400 degrees. Place butter in a jelly roll pan, and melt in oven. Combine sugar, cinnamon and orange rind. Sprinkle evenly over butter. Mix eggs and juice. Dip bread into egg mixture, soaking well. Arrange bread slices in pan on top of sugar mixture. Bake for 25 minutes. Let stand 1 minute, then lift out and serve sugar side up. Sprinkle with flaked coconut and serve with a pitcher of Orange Syrup.
Orange Syrup
1 6-ounce can frozen orange juice concentrate
1/3 cup butter
1-1/3 cups sugar
Heat ingredients to boiling, stirring constantly. Cook until slightly thickened. Serve hot.
~Joette Whims NewLife Publications, CA
~All recipes from The Joy of Hospitality Cookbook, by Vonette Bright and Barbara Ball, © Copyrighted 1996 by Campus Crusade for Christ, NewLife Publications. All rights reserved. Used by permission. For information or additional copies of this product, check out Campus Crusade's web site at http://www.newlifepubs.com.
