On my site you will find recipes and stories from the 1950s and 60s. Many of the recipes come from the Polish kitchens of my extended family in the Detroit, Michigan area. Some of the recipes will go forward to my adult life as a world traveller! Everything you find here has been, and always will be, important to me. Enjoy!
I made quiche for fifty people for Second Sunday Brunch. Tried something different--a quiche made with chicken. It turned out great! I served it with a colesaw with grapes and raisins (my friend Jack made the coleslaw), herbed French bread and mini-pineapple upside down cakes.
I think next month I am going to try a Southern breakfast--Sausage gravy and biscuits, scrambled eggs with chive, cheese grits and a fruit salad.
Chicken, Mushroom and Asparagus
1 pre-made refrigerated pie crust
8 ounces (2 cups) Sargento® Artisan Blends® Shredded Swiss
Cheese with Gruyere or 2 cups shredded swiss cheese, divided
1 cup coarsely chopped cooked chicken
1/2 teaspoon Grill Mates Montreal Chicken spice
1/2 cups thinly sliced and coarsely chopped onion, sautéed in
1 tablespoon olive oil, drained on paper towel
1/2 cups thinly sliced button mushrooms, sautéed in 1
tablespoon olive oil, drained on paper towel
4 slices crisply cooked bacon, cut into 1-inch pieces,
10 spears asparagus, blanched and divided
1 1/2 cups half and half
4 large eggs, slightly beaten
1 teaspoon Dijon mustard
1 slice small tomato, optional
Quiches almost ready for the oven. Just waiting for their egg and cream bath.
Heat oven to 400 degrees.
Spray 9 inch pie pan with butter spray. Place prepared pie
crust in pie pan. Flute edges.
Spread 1 cup of cheese over bottom of crust. Sprinkle
chicken with ½ teaspoon of Montreal Chicken spice. Spread on top of cheese.
Spread onions and mushrooms over chicken. Spread bacon over
Chop 4 spears of asparagus into 1” pieces. Spread over
bacon. Spread remaining cheese over asparagus.
Combine half and half, eggs, and Dijon mustard and beat
well. Pour over filling until filling is covered.
Arrange remaining six spears on top of pie. Place tomato
slice in center.
Bake for 40 to 45 minutes or until golden and set in center.
Let stand 15 minutes before serving.
It's been a long time since I posted on my blog--too long. I've been experimenting with lots of recipes, not just Polish, but all kinds.
For the last couple of months I've taken the responsibility of putting together (with the help of lots of other folks) the 2nd Sunday Brunch at St. John the Apostle, MCC church in Ft. Myers. I really enjoy St. Johns--the message, the fellowship, and the brunches. Here's a link to the church if you want to know more about it.
This past Sunday we had Monte Cristo sandwiches as a main course, accented with Peach Salsa and a Roasted Corn and Black Bean Salad. Dessert was Mini Fresh Cherry and Almond Cakes.
Note: This is not a picture of my sandwiches. I didn't have my camera around when I made them so I found a sample pic on the web that looks very similar.
Adam’s Baked Monte Cristo Sandwiches
4 tablespoons melted butter
4 eggs, slightly beaten
2 cups milk
2 teaspoons Dijon mustard
½ teaspoon salt
18 1” diagonal slices of French bread
9 tablespoons prepared Pesto sauce
9 slices Honey baked ham
9 slices smoked turkey
9 slices of Swiss cheese
9 tablespoons French’s French Fried Onions
9 tablespoons peach preserves
3 tablespoons confectiners’ sugar
Spray 9x13 baking pan with cooking spray. Spread 2 tablespoons of melted butter over
bottom of pan.
Combine eggs, milk, mustard and salt in blender. Blend until smooth.
Pour into shallow bowl. Dip 9 slices of the French bread into egg mixture and
place in the baking pan. Put 1 tablespoon Pesto sauce on each slice and spread
to edges of bread.
Top bread with one slice each of ham, turkey and Swiss cheese. Sprinkle
1 tablespoon French fried onions on top.
Dip remaining nine slices of bread into egg mixture. Top each slice
with 1 tablespoon peach preserves and place bread on top of sandwich, peach
preserve side down.
Brush tops of sandwiches with remaining 2 tablespoons butter.
Cover baking pan with tin foil and refrigerate overnight.
In morning, set oven to 350 degrees. Bake sandwiches for 30 minutes.
Remove tin foil, set oven to broil and brown tops of French toast, 3 to 5
minutes. Watch carefully as toast browns fast.
Remove from oven. Place on serving platter if desired. Sift
confectioners’ sugar over sandwiches.
Note: These sandwiches can be placed in a buttered frying pan and fried
as you would French toast. Just be sure that you cover the pan for a few
minutes until the cheese starts to melt.