Jennie-O Turkey Store/Peterson Cheese Co.
1 9-inch pie crust
6 slices thick-cut Jennie-O
All-Natural Turkey Bacon
2 large eggs
2 large egg yolks
1¼ cups half-and-half
1 cup grated Emmentaler
¼ teaspoon salt
¼ teaspoon ground
Pinch of freshly
Preheat oven to 375°F. Bake pie crust according to pack-
age instructions. Let cool on a wire rack while preparing
the ;lling. Reduce the oven temperature to 325°F.
In a medium skillet, cook bacon over medium-high
heat until browned on both sides. Remove and drain
on paper towels to cool. Cut the bacon into ½-inch
pieces. Arrange evenly over the baked pie crust.
In a large bowl, beat eggs, yolks and half-and-half.
Add remaining ingredients and whisk to combine.
Pour into the crust and bake until the custard is
golden, pu;ed and set, yet still wiggly in the center,
Remove from the oven and let cool on a wire rack for
15 minutes before serving. Makes 6 servings.
Brown Rice Tabbouleh
Lundberg Family Farms
2 cups short-grain brown rice
3 tablespoons olive oil
3 tablespoons fresh
Prepare rice according to package directions. Let sit
½ cup dried apricots, chopped
½ cup slivered almonds,
½ cup chopped green onions
1 cup chopped fresh cilantro
1 cup chopped fresh parsley
½ cup chopped fresh mint
2 cups cherry tomatoes,
Salt, to taste
Freshly ground pepper,
for 5 minutes, then ;u; with a fork.
In a large bowl, whisk oil and lime juice. Add all the
remaining ingredients, including the warm rice, to
the dressing. Toss well.
Serve warm or cold. Makes 8 servings.
Zuppa di Vongole
Sea Watch International
1 cup chopped onion
2 tablespoons minced garlic
In a large soup pot, sauté onion and garlic in oil over
1 tablespoon olive oil
51-ounce can Sea Watch
chopped sea clams, juice
drained and reserved
46-ounce can Sea Watch
sea clam juice
medium-high heat until the onion is translucent.
Add the reserved juice from the clams along with all
remaining ingredients except the clams. Bring the soup
to a simmer and cook, uncovered, for 20 minutes.
Add the clams and cook for another 20 minutes.
Serve with crusty bread. Makes 16 appetizer servings.
(or chicken broth)
2 cups diced canned toma-
toes, with juice
½ cup chopped black olives
1 tablespoon dry Italian
¼ teaspoon crushed red
2 cups chopped escarole
Crusty bread, for serving