Friends of friends of friends share recipes

Editor’s note: This week we are featuring the recipe-sharing Facebook Friends of Tammy Spelts- Berglund of Virginia. Every Wednesday Tammy puts out a call to her online Facebook Friends to share a recipe and it’s been growing every week. Recently, Tammy decided to institute a “theme” once a month. Last week it was Mexican recipes, and we’ll be sharing them with you in the future. But for today, enjoy this varied selection. Share! Share! Share! - Jean

Quiche Lorraine With Bacon
The cook is: Ron Smith
• 1 9-inch frozen pastry crust
• ½ lb. bacon, crisply fried - Cut slices into quarters against the grain before frying, and reserve fat for frying onions
• 2 cups shredded Swiss cheese; about 8 oz.
• 1 cup minced onion, fried in bacon fat until tender
• 4 eggs
• 1 ½ cups milk/whipping cream/ light cream
• ½ tsp. salt
• ½ tsp. black pepper
• 1/8 tsp. cayenne red pepper
• 1 green onion, chopped
• 2 Tbs. flour - toss with shredded cheese

Heat oven to 350 degrees. Fry bacon, drain fat and reserve. Fry onion in reserved fat until onion is tender. Sprinkle cooked bacon, cheese and onion in pastry-lined pie pan. Beat eggs slightly; beat in remaining ingredients. Pour cream mixture into pie pan. Bake for 40 - 45 minutes on a cookie sheet, or until knife inserted 1 inch from edge comes out clean. Let stand 10 minutes before cutting. Makes 6 - 8 main dish servings. Tags: main dish, quiche

10-Alarm Turkey Chili
The cook is: Rachael Albertson
• 1 lb. raw lean ground turkey
• 1 29-oz. can tomato sauce
• 1 14.5-oz. can diced tomatoes, drained
• 1 15-oz. can chili beans (pinto beans in chili sauce), undrained
• 1 15-oz. can red kidney beans, drained and rinsed
• 3/4 cup canned sweet corn, drained
• 4 - 5 canned chipotle peppers in adobo sauce, chopped, sauce reserved
• 2 bell peppers (in different colors), chopped
• 1 large onion, chopped
• 2 carrots, chopped
• 2 tsp. minced garlic
• 2 tsp. Worcestershire sauce
• 1 tsp. chili powder
• 1 tsp. ground cumin
• 1/2 oz. VERY dark chocolate (70%+ cacao), broken into small pieces
• salt, to taste
• Optional topping: fat-free sour cream

Bring a large pan sprayed with nonstick spray to medium heat on the stove. Add turkey and spread it around in the pan to break it up a bit. Cook and crumble until meat is brown and cooked through, about 6 minutes. Drain any fat or liquid, and then transfer turkey to the crock pot.

Add all other ingredients except for the chocolate to the crock pot. Add 1 tbsp. adobo sauce (from the canned chipotles). Mix well to combine.

Cover and cook on high for 2 hours, and then reduce heat to low and cook for an additional 3 hours. (OR cover and cook on low for 6 - 7 hours straight.)

Add chocolate and stir until pieces melt and disappear into chili. Cover and cook for 1 hour longer on low. Add salt to taste. If you like, top each serving with a little sour cream. Makes 12 servings. Tags: main dish, chili, turkey

Sauerkraut Chowder
The cook is: Carol Kennedy Umhauer
• 3-4 large russet potatoes
• 1 medium onion, chopped
• 1 15-oz. can sauerkraut
• 1 10-oz. can evaporated milk
• 1 8-oz. pkg. cream cheese, softened
• 1-lb. pkg. kielbasas, diced
• Salt and pepper to taste

Cut potatoes into bite-sized pieces (you can peel if you prefer). Place in soup pot, cover with water, add onions and boil until potatoes are fork tender. Add sauerkraut, milk and cream cheese. Stir until cream cheese is completely blended. Add sausage. Add salt and pepper to taste (don’t let the sauerkraut fool you, potatoes take away the tartness) Cover and cook on low for 30 minutes. Tags: main dish, chowder, sauerkraut

Chocolate Souffle
The cook is: Jesse Majeski
• 3 Tbs. unsalted butter, melted and cooled
• 1/3 cup sugar
• 6 large egg whites
• 4 oz. high-quality chocolate  (at least 62-70% cocoa)
• ½ cup cold water
• 1/3 cup unsweetened cocoa powder

Pre-heat oven to 350 degrees. Coat inside of souffle dishes with melted butter. Refrigerate for a few minutes until butter solidifies, then brush with melted butter again. Coat the inside of the pan with sugar, place pan on baking sheet.

Beat egg whites with electric blender until foamy. Little by little, add remaining sugar until the whites are shiny and form soft peaks when beater is lifted.

Stir chocolate in a double boiler or a large bowl set over a saucepan of simmering water until melted and smooth. Fold a quarter of the egg white mixture into the chocolate mix, then add the rest – at this point it should look like mousse.

Divide batter equally between the dishes, using a large knife to level the filling to the top of the dishes. Bake the souffles on the baking sheet until they puff but are still moist in the center, about 12 minutes. Serve immediately with vanilla ice cream on the side, or a scoop of it right in the middle. Tags: desserts, soufflé, chocolate

Mojito
The bartender is: Kipp Johnson
• 2 oz. white rum
• ½ oz. lime juice
• 1 tsp. sugar
• 6 whole mint leaves
• 2 oz. soda water
 

Put juice and sugar into a highball glass and stir until dissolved. Rub mint leaves on inside of the glass and discard. Fill with crushed ice and rum, stir. Top with soda water and garnish with a sprig of mint. Tags: beverages, Mojito, rum

Tammy’s Sweet & Sour Chicken Drummies

The cook is: Tammy Berglund

• 2 lb. bag of frozen chicken drummies/wings

• 1 large bottle of Wishbone Russian salad dressing

• 1 large jar of apricot jelly

• 1 package Lipton dry onion soup mix

Put frozen drummies in 9 x 13 pan. In a separate bowl, mix salad dressing, jelly and soup. Pour mixture over drummies and bake uncovered at 325 degrees for 2 hours. Messy and wonderful! Can also be grilled on the barbecue after marinating for a bit. Tags: appetizers, chicken, sweet, sour