Shrimp Toast - a la Susan

1 lb. shrimp
2 scallions
1 tsp. salt
1/4  pepper
1 beaten egg
1 tsp. flour

Chop shrimp and scallions and add remaining ingredients
Trim bread (white bread) and quarter into triangles. Spread mixture on triangles and deep fry. Crisp in oven.

Original recipe:

Leek and Artichoke Bread Pudding Recipe : Ina Garten : Food Network

Everyone loved this for thanksgiving.
http://www.foodnetwork.com/recipes/ina-garten/leek-and-artichoke-bread-pudding.html


Amy Reynolds
Sent from my iPhone

Beef Stew with Potatoes and Carrots Recipe | Epicurious.com

http://www.epicurious.com/recipes/food/views/Beef-Stew-with-Potatoes-and-Carrots-350935


Amy Reynolds, Ed.D.
CFN 201
Sent from my iPad Mini

baked eggs with spinach and mushrooms | smitten kitchen

http://smittenkitchen.com/blog/2014/04/baked-eggs-with-spinach-and-mushrooms/

Looks amazing.
Sent from my iPad

Kale And Feta Quiche

Ingredients

1  9-inch refrigerated pie crust, or homemade crust
2  tsp olive oil
1 leek, white part only, diced
1/2 large red bell pepper, diced
4 cups chopped kale / can substitue other vegetables
2 tsp fresh thyme leaves, or 1 tsp dried thyme or desired spices
Kosher salt and black pepper
5 large eggs
3/4 cup  half-and-half
Optional: Pinch of ground nutmeg
8 oz grated cheese (I use store-bought low-fat mozzarella)
1/4 cup crumbled fat-free feta cheese

Directions

Heat oven to 350° F. Fit the crust into a 9-inch pie plate.

Heat the oil in a large skillet over medium-low heat. Add the leek and bell pepper, and sauté, stirring occasionally, for 2 minutes to soften the leek. Stir in the kale, thyme, and a pinch of salt and pepper. When the kale has wilted, remove the pan from heat, and set aside.

In a large bowl or 8-quart measuring cup, whisk together the eggs and half-and-half. Add the nutmeg and both cheeses. Stir in the cooked vegetables.

Immediately pour the egg mixture into the prepared crust, and carefully transfer it to the oven.

Bake at 350F for 35-40 minutes, until a knife inserted in the center comes out clean. Let sit for 10 minutes to allow the eggs to set completely before you serve, or make ahead and let sit for an hour at room temperature, or up to one day in the refrigerator.