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Text 14759, 75 rader
Skriven 2014-07-11 07:21:44 av Dave Drum (1:261/38)
Ärende: Chile 6929
==================
MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Mexican Quiche 03
 Categories: Seafood, Chilies, Cheese, Dairy, Breads
      Yield: 3 Servings

      1    Quiche shell; 9" or 10"
    1/2 lb U-16 shrimp; peeled,
           - deveined
    1/2 c  Anaheim chilies; chopped
      5 oz Cream
    1/2 c  Colby cheese; grated
    1/2 c  Monterey Jack; grated
      3 lg Eggs; beaten
    1/3 c  Chives; chopped
    1/3 c  Sour cream
    1/4 c  Salsa; green or red,
           - but fairly hot (use
           - taco sauce if nothing
           - else is available)

  Preheat oven to 425øF/218øC.

  Bring about 1 quart of water to the boil in a saucepan.
  Add the shrimp and cook for 2 minutes or until they loose
  their raw look, no more. Drain the shrimp in a colander.
  Reserve 6 nice-looking shrimp for later. Chop the rest.

  Spread the chopped shrimp over the bottom of the quiche
  shell. Use half the chilies to make a layer over the
  shrimp, then a layer of Jack cheese, another layer of
  chilies and a layer of Colby. Spread things evenly.

  Mix cream, eggs, chives and a little salt (if you want) in
  a bowl; beat to blend. Pour this into the quiche shell; it
  shouldn't overflow.

  Place the quiche on a baking sheet and bake for 15 minutes
  at 425øF/218øC. Reduce the heat to 300øF/150øC and bake
  about 35 minutes longer, or until the filling is set.
  Remove quiche from oven; let it cool for 15 minutes.

  Spoon about 6 TB of sour cream in round spots around the
  top of the quiche. Dip each of the reserved shrimp into
  the salsa and then put them on the spots of sour cream.
  Spoon the left-over salsa on top of the shrimp. Cut into
  six wedges and serve.

  NOTES:

  Shrimp quiche in a Mexican style; I found this recipe in
  the New York Times magazine a while back, called "Dave and
  Janis Murray's Mexican Quiche." It's not hard to make and
  it's quite good.

  This goes well with a salad and a white wine strong enough
  to stand up to the salsa. If you serve bread, you might be
  able to feed six people; otherwise, count on feeding 3 - 4.

  For the quiche shell, see a French cookbook, or buy a
  frozen shell in your market. The Monterey Jack cheese
  might be hard to grate. If so, then just chop it into bits
  with a knife.

  FROM: Jeffrey Mogul, Computer Science Department, Stanford
  University

  Uncle Dirty Dave's Archives

MMMMM

... I took to it like a duck takes to a roasting pan.

--- BBBS/Li6 v4.10 Dada-1
 * Origin: Prism bbs (1:261/38)