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| PETITE BROCCOLI QUICHES 3 ounces cream cheese 1/2 cup butter 1 cup flour Mix these three in food processor, chill, then shape into 24 one-inch balls. Put in ungreased mini-muffin tins and press against bottom and up sides. 5 ounces chopped broccoli, thawed 1 cup (1/4 pound) shredded Swiss cheese 1/2 cup half-and-half cream 3 eggs 1 teaspoon salt 1 teaspoon Accent Drain broccoli well. Spoon about 1 teaspoon broccoli into each cup and top with some cheese. In small bowl, mix cream, eggs, salt, and Accent. Pour some of the egg mixture into each cup, dividing equally. Bake at 400 degrees for 20-25 minutes until set. To make a large quiche, press the dough into a 10-inch quiche dish. Double all of the filling ingredients and proceed as above. Bake large quiche about 40 minutes or until set. Best served warm, cut into wedges. |
| FRESH FRUIT TART 1-1/2 cups flour 6 tablespoons powdered sugar 3/4 cup margarine or butter, softened Heat oven to 400 degrees. In food processor , pulse the above ingredients to fine crumbs, press into ungreased 12-inch pizza pan. Bake 10-15 minutes until very light brown, cool. 3 ounces cream cheese, softened 1/3 cup sugar 1 teaspoon vanilla 1 cup chilled whipping cream Fresh and/or canned fruits About 1/2 cup apple jelly, melted Beat cream cheese, sugar, and vanilla until smooth. Beat in cream to blend, then whip to stiff peaks. Spread to within 1/4 inch of edge of crust. Arrange fruits in large circles on crust. Brush melted jelly on fruit to glaze. Chill at least two hours. Our fruits of choice: Fresh strawberry halves for outer circle, pineapple tidbits for next circle, kiwi slices, then mandarin orange sections in center. This is also good using strawberries alone. Cut into 12 wedges to serve. PEACH MELBA TART: Use alternating circles of sliced fresh or canned peaches and red raspberries. FOURTH OF JULY TART: Use alternating circles of red raspberries or strawberries, and blueberries. |
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