|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
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.