Food at Nancy's Cabin

FRITTATA RECIPE BY CARLA SIEMENS THANKS CARLA

Love You!

Carla gave me this recipe 23 years ago…

3 eggs

½ cup Bisquick

½ cup milk

½ cup butter

Shredded cheese, cup or so

Veggies, zucchini, broccoli, mushrooms

bell peppers, bacon, onion, tomatoes, etc

Bake 350 degrees 40 to 45 min

Double this for a 10 inch deep dish pie except for the butter.

JOYCE SIEMENS MADE THIS FOR BRUNCH ON WEDNESDAY

The Frittata for our Wednesday morning and brunch I adjusted the recipe

to make enough for all of us.

12 eggs

2 cups Bisquick

2 cups whole milk

In a large bowl

Mix the eggs, Bisquick and the milk till smooth

I used a wire whip. Then I put in the rest of the

ingredients in and stirred and then poured into the

Pyrex dish.

The rest of the ingredients as below

1 cube butter chopped up in pieces, or slices.

2 ½ cups shredded cheese and I used jack/cheddar

1 small onion chopped

1 broccoli crown chopped

1 pound mushrooms…then sliced

1 big red bell pepper

1 carrot shredded

1 zucchini sliced

1 cup or so of bacon cooked and cut up.

(You could use ham, sausage, or whatever)

Some basil leaves cut up.

You can used any type of veggies for the above

But that is what I put in my frittata.

I used a 15x10x2 Pyrex pan

It took about 1 ½ hours to cook in my oven.

Just check on it as it will firm up and if you

put a knife in it the knife will come out clean then it is

done. When it is done top with cheese if you wish.

And then when melted take out of oven.

This serves 12 people with generous servings.

JUDY’S FITZGERALD CHICKEN AND RICE AND TOMATILLO BAKE

Wednesday night dinner.

1 broiler-fryer chicken, about 3 ½ pounds, cut up

2 Tablespoons salad oil

1 medium-size onion, chopped

1 clove garlic, minced or pressed

1 cup long-grain white rice

1 can (13 oz.) tomatillos

About 1 cup regular-strength chicken broth

1 can (4 oz.) whole green chilies, thinly sliced crosswise

1 teaspoon ground cumin

2 Tablespoons minced fresh cilantro (coriander)

Cilantro sprigs

In a 10- to 12- inch frying pan over medium-high heat, brown chicken in oil, a portion at a time. Remove chicken from pan; set aside. Add onion, garlic, and rice to pan; stir often until rice is golden, about 5 minutes. Set aside.

Drain liquid from tomatillos; add broth to make 2 cups. Halve tomatillos. In a shallow 2-quart baking dish, mix broth, tomatillos, chilies, cumin, minced cilantro, and rice; top with chicken. Bake uncovered, at 350° until meat at thigh bone is no longer pink (cut to test), 40 to 45 minutes. Garnish with cilantro sprigs. Serves 4.

JUDY’S FAVORITE SALAD

Tear us different kinds of lettuce

Candy some nuts

Add some dried cranberries or cherries

And top with your favorite dressing

Or you could buy a salad with all the fixings at Costco.

La Parisian would come close to what she made.

SHEILA KING’S YUMMY CRÈME BRULEE

It was from a box….what a SCREAM! It was

Very tasty.

Dr. Oetker

Classic Crème Brulee

At Raley's, in the spices and baking stuff aisle

Sheila also bought some cookies at the bakery

right before we got to Nancy’s cabin, this little bakery is the best.