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Converted from paper version of the Broad Ripple Gazette (v06n21)
Recipes: Then & Now - Appetizers; Crustless Quiche / Summer Pizza / Deviled Eggs - by Douglas Carpenter
posted: Oct. 16, 2009

Recipes Then and Now header

Appetizers
At least twice a year I volunteer to help make refreshments for the monthly garden club meeting. Since I am a dessert addict I will usually make the sweet portion of the goodies served. Well, this time I thought I would try the savory portion, which left me high and dry for ideas. Appetizers are not my strong point. Thinking back on things I have had the pleasure of trying at past club meetings, I especially remembered some mini crustless quiches and a wonderful summer pizza. And of course, deviled eggs are a must! I can't remember the last time I made deviled eggs. These are good simple recipes I hope you will try this coming season of entertaining and gatherings.

Recipes: Then & Now - Appetizers; Crustless Quiche / Summer Pizza / Deviled Eggs - by Douglas Carpenter
image courtesy of Douglas Carpenter
Quan


Crustless Quiche
6 eggs
2 tablespoons heavy cream or evaporated milk
1 (10 ½ ounce) can cream of celery soup
2 cups cheddar cheese
1 cup cooked and well drained chopped broccoli
Recipes: Then & Now - Appetizers; Crustless Quiche / Summer Pizza / Deviled Eggs - by Douglas Carpenter
image courtesy of Douglas Carpenter
Quan


Beat the eggs with a wire whisk until well mixed. Add all other ingredients. Spray a quiche pan or pie dish with cooking spray and pour in the mixture. Bake for 1 hour at 350 degrees. Allow to cool 10 minutes before slicing. (Instead of the large quiche I put 2 tablespoons of the quiche mixture in the cups of a mini-muffin pan and baked for about 15 minutes.)
Recipes: Then & Now - Appetizers; Crustless Quiche / Summer Pizza / Deviled Eggs - by Douglas Carpenter
image courtesy of Douglas Carpenter
Quan


Summer Pizza
Press out 2 tubes of crescent rolls on cookie sheet with 1 inch sides. Seal all seams carefully. Bake at 350 degrees for about 10 minutes and cool. Mix together 1 8 ounce package cream cheese with 1/2 cup mayo and 1 package Good Seasons Italian dressing mix (or Ranch) then spread on crust. Top with variety of finely chopped veggies like mushrooms, broccoli, bell peppers, red onions, scallions, celery, cucumber, etc. Cut into bite size pieces.
Deviled Eggs
2 tablespoons prepared mustard
1 tablespoon sugar
1 tablespoon light cream or milk
1 tablespoon vinegar
½ teaspoon salt
8 hard cooked eggs
In a small bowl, mix the mustard, sugar, light cream or milk, vinegar and salt. Cut the eggs in half lengthwise and remove the yolk. Place yolks in another small bowl and mash thoroughly. Add enough of the mustard mixture to make a smooth paste. Refill the egg white halves and garnish with a light sprinkle of paprika.


Douglas Carpenter is an avid recipe and cookbook collector. He has over 400 cookbooks in his library and he has published two cookbooks of locally-collected recipes. He has won sweepstakes and blue ribbons in the Culinary Arts division of the Indiana State Fair. Email your cooking questions to douglas@BroadRippleGazette.com




douglas@broadripplegazette.com
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