Quiche Lorraine – This brings back a flood of memories. Nancy started to make quiche shortly after we got married. Then every week-end we had quiche. Nancy has always been creative in the kitchen. I use to call this a “quicky” breakfast.
When most people think of quiche, they tend to assume that it’s French in origin. That’s only natural, since it was in France that quiche first became popular, and it’s been a staple of French cuisine for centuries. Surprisingly, though, the quiche actually originated in Germany.
Unroll pie crust and press into a 9" pie plate, crimping the top edges if desired.
In a large bowl, whisk together eggs, milk, salt and pepper.
Sprinkle ham, 1 cup of cheese, and green onions into the pie crust and pour the egg mixture over top. Sprinkle remaining 1/2 cup cheese on top of egg mixture.
Bake for 35-40 minutes until the center is completely set. Let cool for 5-10 minutes before slicing and serving.
Spinach (Spinacia oleracea) is a hardy annual related to beets and Swiss chard that has been used by humans for a long time. Native to southwest Asia, it was first cultivated in Persia (Iran) over 2000 years ago and used by the Chinese in the 6th century.
Mushroom Soup Stroganoff – Learned to make this years ago and now we have it at least once a month. Quick and Easy! Note: In recent years we modified this recipe to use ground turkey and almond milk to make it healthier. I think it tastes better.
Stroganoff, dish of French origin by way of tsarist Russia that combines thinly sliced and lightly stewed beef and onions with sour cream and other ingredients. This is, in essence, the classic French fricassée de boeuf with the addition of equally classic Russian ingredients: onions and sour cream.
Some attribute the original sandwich to a cafe in Sioux City, Iowa, where, many years ago, in 1930 a cook named Joe added tomato sauce to his “loose meat” sandwiches. Voila: a new between-the-bread offering, and the sandwich’s official name.
Food historians speculate that this originated in Texas-Mexico border towns and spread north. In the 1880s San Antonio’s downtown was famous for Hispanic outdoor vendors called “chili queens.” At Chicago’s 1893 World’s Columbian Exposition Texas-style this was popular, and at St. Louis’s 1904 Louisiana Purchase Exposition the Mexican pavilion introduced other spicy foods. Afterward, proving the world’s fairs’ success in educating Americans, parlors appeared around the Midwest featuring this dish.
Most will say that Kraft Foods initially invented Catalina Salad Dressing, however, some say that it originated in Catalonia region in north east Spain, where they’re known for for their sweet and savory foods.
