Kiy's Quick Quiche

We love quiche and the chickens give us a ready supply of eggs.  What could be a better combination?  But, Olivia does not particularly like the crust on quiche.  Kiy reminded me of this recipe and I made it last night.  Perfection!  Of course, I used what was on hand:  cauliflower, ham and cheddar and Romano cheeses.  More eggs, less milk (because I didn't have enough) and it was still fabulous. 

http://kiysrecipebox.blogspot.com/2008/11/quick-quiche.html

Chop Suey Casserole

Chop Suey Casserole

1 pound ground beef
1 can cream of mushroom soup
1 can cream of chicken soup
2/3 soup can of water
1/2 c. uncooked rice
1 cup chopped celery
1 onion, chopped
3 T. soy sauce
1 can chow mein noodles

Brown and drain beef. Combine all ingredients except noodles in a casserole. Bake at 350 for 1 hour. Cover with noodles for the last 10 minutes of baking.

Notes:

This recipe was a favorite of my dear friend Flossie and was taken from the cookbook in the parish I grew up in, submitted by Pat Vaughn.

I am going to substitute chopped water chestnuts for part or all of the onion when I make it because I really do not like onions.

Pork Chops and Stuffing

Pork Chops and Stuffing

4 small to medium pork chops or pork loin chops
butter
1 package pork stuffing mix (ex. Stove Top)
1 can cream of mushroom soup
3/4 soup can of milk

Lightly brown pork chops in a small amount of butter. They do not have to cook through, just brown them.

Prepare the stuffing mix according to package directions, but do not cook, just mix the ingredients together.

Combine the soup and the milk.

Spray a casserole dish with Pam. Pour enough of the soup mix in the pan to coat it thoroughly. Add the pork chops, then cover them with the stuffing mix. Pour the remaining soup mixture over the stuffing.

Bake at 350 for 45 minutes.

Notes:

This works great with chicken too.

Olivia really like it.