First off I attempted to make my own mozzarella. I still haven't been
able to get it to stick together so i can stretch it. It's like grainy
cream cheese.

Any way I decided not to use it in dinner and wait and see what i can use
it for.

Dinner was

I made my own crust this time and par baked it.

-= Exported from BigOven =-

Helen's Favorite Quiche

Recipe By:
Serving Size: 2
Cuisine:
Main Ingredient:
Categories: Pies, Main dish, Cheese/eggs

-= Ingredients =-
2 Frozen pie crust
6 tb Spanish onion ; minced
1 c Black forest ham ; cubed
1/4 c Grated mozarellla
1/4 c Grated european cream
Cheese
smoked gruyere is nice
1/2 c Grated cheddar
6 Eggs
2 c Milk
Mushrooms ; brocolli chives
Etc
As desired

-= Instructions =-
Remove pie crust from freezer and allow to thaw.
Preheat oven to 375F
Grate cheese and spread on bottom of crust.
Saute onions and sprinkle on top of cheese.
Cut ham into cubes and sprinkle on top of onion.
Mix eggs and milk and pour over filling.

Bake for 35 minutes.



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--
My Word
in
FERGUS/HARLINGEN
http://www.mompeagram.homestead.com/index.html

I've been using our Traeger grill to cook most nights this summer. I love
it, because it has an automatic thermostat -- all I have to do is prep and
wait!

Tonight's menu:
Chilean sea bass brushed with olive oil and lemon pepper
Vegetable packets (heavy duty aluminum foil packets filled with each
person's favorite veggies, salt, butter and, if desired pepper) -- my own is
zucchini, yellow squash and onion
Salad with balsamic vinegarette

I also started tomorrow night's dinner -- Bulgogi beef, Korean beef
barbeque:

2 lbs meat (we use beef tenderloin)
3 T. korean soy sauce
1 asian pear, peeling and grated (or 4 T. fresh lemon juice)
3 cloves garlic, crushed and finely chopped
2 green onions, cut small
2 T. corn syrup or asian golden syrup
1 T. sugar
1 T. sesame oil
1 T. toasted sesame seeds
1/2 T pepper

Slice beef across the grain into large 1/8 inch pieces (or... as I do,
purchase the thinly sliced meat at the asian grocery!). Combine the
marinade and mix wel. Add the beef. Cover and marinate in the fridge for
at least one hour.

We grill the meat, either on skewers or in a grill basket (the pieces are
small and can drop down). We use large green leaf lettuce leaves to wrap
the barbequed beef. Serve with rice and miso soup, if desired.