Mushroom Salmon Quiche
GIORGIO FOODS
8 large eggs or 1 16-ounce carton Kirkland Signature Egg Starts
2 tablespoons flour—all-purpose white or whole wheat
2 cups regular or 2% cottage cheese
1 cup shredded cheese, any flavor you like
1 4-ounce can diced green chiles, undrained (optional)
2 4-ounce cans Giorgio, Penn Dutch or Brandy wine mushrooms,
either stems and pieces or sliced, drained
1 7-ounce can boneless, skinless flaked salmon, drained
Cooking spray
1. Preheat oven to 375°F.
2. Place eggs in a large bowl and beat; whisk in flour.
3. Mix in cottage cheese, shredded cheese, chiles, mushrooms and salmon.
4. Lightly coat a 10-inch pie pan with cooking spray. Pour egg mixture
into the pan.
5. Bake for 45-50 minutes, or until set.
6. Let stand for 10 minutes before serving. Makes 6-8 servings.
Tip: This dish is delicious cold if you have leftovers.
Brands may vary by region; substitute a similar product.
Fried Potatoes with
Bacon, Peppers and Onion
BASIN GOLD
4-6 bacon slices
1 tablespoon butter
4-6 medium Basin Gold russet potatoes,
either thinly sliced or small diced
1 green bell pepper, seeded and finely chopped
1 red bell pepper, seeded and finely chopped
1 yellow onion, finely chopped
2 garlic cloves, minced
Salt and pepper
1/4 cup grated Parmesan cheese
Chopped fresh parsley, for garnish
1. Cut bacon in 1-inch pieces and sauté in a frying pan until crisp.
Remove from the pan and set aside.
2. Add butter to the bacon grease and melt over medium to medium-high heat.
3. Stir in potatoes, peppers, onion and garlic. Cook, stirring occasionally,
until potatoes are tender and lightly browned. Season to taste with salt
and pepper.
4. When ready to serve, crumble bacon over the dish, then sprinkle with
Parmesan and parsley. Makes 4-6 servings.
Tip: For a heartier dish, place a fried egg on top of each serving.
Brands may vary by region; substitute a similar product.
