Mini Quiche

Ingredients:

5 eggs
1/2 cup salsa
2 Tablespoon milk
2 cups shredded chedder
salt & pepper

**Optional ingredients:
ham, bacon, green onions, mushrooms

Bake in muffin tin at 350 degrees for 30-35 minutes.

S'more s'mores

Ingredients:

2 cups quick or old fashioned oats, uncooked
1 1/2 cups all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt, optional
1 cup butter/margarine
7 oz jar marshmallow creme
1 cup (6 oz) semisweet chocolate pieces

Preheat over to 350.  Lightly grease 12x9 baking pan (NOTE: I used a 9x13).

Combine oats, flour, baking soda and salt.  Mix well.  Add butter and blend well until crumbly.  Reserve 1 1/2 cups oat mixture for topping and set aside.  Press remaining oat mixture evenly onto bottom of pan.  Bake crust 15 minutes.

Remove pan from over.  Drop spoonfuls of marshmallow creme in rows across crust.  Place back in over for 1 minute to soften marshmallow.  Spread creme to within 1/4 inch of edges.  Sprinkle chocolate pieces evenly over marshmallow creme.  crumble reserved oat mixture evenly over chocolate pieces.  Back 25-30 minutes or until topping is light golden brown around the edges.  Cool on wire rack 30 minutes.  Cut into bars while warm.

Nutritional information (cut into 24 pieces): 213 calories, 11 grams fat, 26 grams carbs, 3 grams protein, 0 chlosterol, 176 mg sodium, 47% calories from fat

Whole Earth Salad

Whole Earth Salad

The Hungry Hollow Co-op

Rhoda Kahn Nussbaum

Cook:

1 cup uncooked red quinoa (approximately ½ of a 12 oz. box), follow package instructions

Combine (in your favorite salad bowl)

1 bunch kale, cut away stems, roll leaves lengthwise and slice into fine horizontal silvers

1 small head of green cabbage, cut away stalks, roll leaves lengthwise and slice into fine horizontal silvers

2 carrots, coarsely grated

1 cup tamari almonds, chopped

1 10-oz. package of Tofulin, marinated baked tofu, cut into ¼" cubes or 2 chicken breasts*, cooked

¼ cup toasted sesame seeds

2 tbsp fresh parsley, finely chopped

2 tbsp fresh dill, finely chopped

Hot cooked quinoa; mix into above ingredients and let cool

Blend

1 cup olive oil                                            1-2 cloves garlic, minced

Juice of 1 whole lemon                            Tamari sauce, to taste

1 tbsp Dijon style mustard                       Herbamare, to taste

Add dressing to cooled salad and adjust seasoning prior to serving

*NOTE:  Poach chicken breasts.  In a large skillet, bring to a boil enough water to cover boneless, skinless chicken breasts, the juice of a lemon, a bay leaf and a teaspoon of table salt.  Add chicken breasts, cover and let simmer gently for 5 minutes.  Turn the breasts over and cook for another 5 minutes.  Remove from heat and let the chicken breasts cool in the poaching liquid, uncovered, for 30 minutes.