Peppermint Punch

Great for Christmas Parties and very easy. Be prepared to share the recipe!
 1 Half gallon Peppermint Ice Cream
1 cup whole milk
2 liters of chilled Ginger Ale

Makes 1large punch bowl - plan on 2 - 3 servings per person

 In a large punch bowl...first put in the ice cream, then add milk, then slowly add chilled Ginger Ale, stirring to melt ice cream melt into the mixture. It will foam up like an ice cream float does..as it subsides, add more ginger ale.

 If it all does fit in your punch bowl, no worry, just add more ginger ale as you serve it.

 If desired, hang candy canes around your punch bowl.

ASSEMBLE 20 minutes before party.

Jan's Crustless Bacon, Onion, Broccoli Quiche

 Delish!


10" deep pie pan 

Preheat oven to  350 degrees  (325 if using a glass pie plate)

Grease pie plate with olive oil, set aside

Fry 8 -10 slices of bacon until crisp - crumble when cool, set aside

I medium onion, sliced thin 

Chunk of broccoli, raw... dice 

1 cup colby jack cheese

6 eggs   ( add 2 more yolks if using reg milk)

1 cup heavy whipping cream  ( Can use reg milk)

    If you use 2% milk, add a TBSP butter

Salt and Pepper to taste

Fry bacon, drain on paper towels, set aside

While bacon is frying, slice onion in rings and separate.  

Once bacon is done, drain most of the grease.... just save a little to fry onion rings in .. don't need much.  When onion is limp, remove from pan.

Chop broccoli - you don't need a lot or it will overpower the flavor

I love this recipe.... so easy to make and you can add whatever you have on hand

Quiche before cheese and egg mixture

ASSEMBLE                                                        

Grease quiche or pie dish

Onions,
bacon,
broccoli
cheese
egg mixure

Bake for 30 minutes in a 350 degree oven - Let set 5 - 10 minutes before serving.                                

Jan's Black Bean Corn Salsa

YUMMO!  

I double this if taking it to a carry in or family gathering

1/3 cup fresh lime juice (about 3 limes)

1/4 cup Extra Virgin Olive Oil

1 very large clove garlic minced

1 tsp salt

1/8 tsp cayenne pepper ( I add a little more depending on guests)

2 cans black beans rinsed  (15 oz) AND drained

1.5 cups frozen corn kernels ( if doubling, I add the entire bag)

1 avocado = peeled,pitted and diced

2 large tomatoes diced -

1 sweet red pepper, chopped

6 green onions thinly sliced...green tops too

1 medium cucumber, peeled, seeded and chopped

--  

1/4 cup fresh cilantro chopped (optional) 

Combine dressing - lime juice, olive oil, garlic, salt, cayenne pepper in a small jar,cover with lid and shake until well mixed.

In a salad bowl, combine the beans, corn, avocado, red pepper, tomatoes, onions, cucumber, and if you are using it, cilantro.  Stir together.   Shake dressing and pour over the salad, stir to coat. 

Serve as a side dish or better yet.. with the nacho chips or "big dippers"

Jan's Wild Sausage Soup

Ok, it's actually wild rice, mushroom and sausage soup.......great comfort food - often I throw some canned potatoes in it too.

Now on with the soup!

5 cups chicken broth - low sodium and fat free

1 clove of garlic, diced fine

1 cup wild rice

2 Tbs extra-virgin olive oil

8 ounces polish or italian sausage, cut into ½-inch slices

1 large onion, chopped

2  ribs celery, diced

4 ounces cremini or white mushrooms, sliced (about 2 cups)

½ cup heavy cream or whole milk

1/4 cup chopped parsley

salt and freshly ground black pepper

In a medium saucepan, combine the broth, garlic and wild rice, cover partially and simmer, stirring occasionally, for 30 minutes.

Meanwhile, heat the oil in a large Dutch oven or pot over medium-high heat. Add the sausage and cook, stirring occasionally, until browned, about 5 minutes. Add the onion, celery and mushrooms and cook until the onions are softened, about 3 minutes.

Add the cooked wild rice and its broth to the sausage and vegetables and simmer, uncovered, until the rice is tender, about 15 minutes. Add the cream and parsley and heat through. Season to taste with salt and pepper.

Serve with crusty bread.

Servings: 4