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Quiche Lorraine
Card 1 Front:
Quiche Lorraine
12 slices of bacon or ½ lb. crumbled
1 c. natural swiss cheese 4 oz.
1/3 c. minced onion
4 eggs or 5 if small
2 C. whipping cream or light cream
3/4 t. salt
1/4 c. sugar (optional)
1/8 t. cayenne
Cook store bought shells at 400 or 425
for 5 minutes.
Beat eggs and add ingredients except bacon
and onions which are in bottom of pie pan.
Then add egg/cheese mixture. Add cup of
mixture and spinach, mushrooms, clams or
crabs or anything else.
Bake in oven 375-400 for 30-40 minutes.
Done when knife comes out clean.
Let stand 5 minutes before cutting.
Card 1 Back:
(Hagg Plan) 1963
(Hagg Plan) 1963
(Hagg Plan) 1963
(Hagg Plan) Phase II
(Hagg Plan) Phase II
(Hagg Plan) Phase II
(Hagg Plan) Phase II
(Hagg Plan) Phase II
(Hagg Plan) Phase II
(Hagg Plan) Phase II
(Hagg Plan) Phase II
(Hagg Plan) Phase II
(Hagg Plan) Phase II
(Hagg Plan) Phase II
ing Phase I, Plan and Index (D0458 through D0461)
(SHEET MISSING)
One Line Diagram, Phase I
ck Details, Phase I
Details, Phase I
beway - Title Sheet, Sht 1/10 (D0462 thru D0471)
beway - Plan, Locator Map, Sht 2/10
beway - Plan and Profile, Sht 3/10
beway - Miscellaneous Details, Sht 4/10
hole TR-30 Plans, Sections, General Notes, Sht 5/10
hole TR-31, Plans and Sections, Sht 6/10
[handwritten] Beginning of
Rebuilding
4/16/76 35 79-7 00
---
# Quiche Lorraine
## Ingredients
- 12 slices of bacon, or 1/2 lb. crumbled
- 1 c. (4 oz.) natural Swiss cheese
- 1/3 c. minced onion
- 4 eggs (or 5 if small)
- 2 c. whipping cream or light cream
- 3/4 tsp. salt
- 1/4 c. sugar (optional)
- 1/8 tsp. cayenne
- Store-bought pie shells
## Instructions
1. Cook store-bought shells at 400°F or 425°F for 5 minutes.
2. Place bacon and onions in the bottom of the pie pan.
3. Beat eggs and add remaining ingredients (except the bacon and onions already in the pan), combining into an egg/cheese mixture.
4. Add a cup of the mixture along with optional additions such as spinach, mushrooms, clams, crabs, or anything else desired.
5. Pour the full mixture into the pie shell over the bacon and onions.
6. Bake in oven at 375–400°F for 30–40 minutes. Done when a knife inserted in the center comes out clean.
7. Let stand 5 minutes before cutting. -
Choco-Bar Fondue
CHOCO-BAR FONDUE
2 Hershey's Milk Chocolate Bars (8 oz.s)
1 Hershey's Semi-sweet Chocolate Bar (4 oz.)
3/4 c. light cream
2-3 tb. kirsch, orange-flavored liqueur of ½
tsp. almond extract (optinal)
Fondue Dippers
Combine chocoalate bars and cream in a heavy
saucepan; stir constantly over medium-low
heat until chocolate is melted. Just before
serving, add liqueur or almond extract; poun
into fondue pot or chafing dish. Serve with a
selection of fondue dippers.
(OVER)
Card 1 Back:
FONDUE DIPPERS:
FRUITS:
Strawberries, pineapple chunks. grapes,
cherries, mandarine or frsh orange sections,
apple slices (bnush with lemon juice to pre-
vent browning.), pear slices, peach slices,
peach, banana slices.
OTHER TREATS:
Marshmallows, ladyfingers, bite-size pieces of
angel food or pound cake, miniature cream puffs,
nuts, pretzels, cookies.
---
# Choco-Bar Fondue
## Ingredients
- 2 Hershey's Milk Chocolate Bars (8 oz. each)
- 1 Hershey's Semi-sweet Chocolate Bar (4 oz.)
- 3/4 cup light cream
- 2–3 Tbsp kirsch, orange-flavored liqueur, or 1/2 tsp almond extract (optional)
- Fondue dippers (see below)
### Fondue Dippers — Fruits
- Strawberries
- Pineapple chunks
- Grapes
- Cherries
- Mandarin or fresh orange sections
- Apple slices (brush with lemon juice to prevent browning)
- Pear slices
- Peach slices
- Banana slices
### Fondue Dippers — Other Treats
- Marshmallows
- Ladyfingers
- Bite-size pieces of angel food or pound cake
- Miniature cream puffs
- Nuts
- Pretzels
- Cookies
## Instructions
1. Combine chocolate bars and cream in a heavy saucepan.
2. Stir constantly over medium-low heat until chocolate is melted.
3. Just before serving, add liqueur or almond extract.
4. Pour into fondue pot or chafing dish.
5. Serve with a selection of fondue dippers. -
Cake Filling / Frosting
Here's what's cookin' Mary Q Serves
Recipe from the kitchen of Mary Quantrell
½ c. butter or Margarine
½ c. vegetable shorting
Blend in gradually
8 c. sifted confectioners sugar
Beat untill smooth Stir in
½ c cream
1½ T. Vanilla
Spread between cake layers
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# Cake Filling / Frosting
*Recipe from the kitchen of Mary Quantrell*
## Ingredients
- 1/2 cup butter or margarine
- 1/2 cup vegetable shortening
- 8 cups sifted confectioners' sugar
- 1/2 cup cream
- 1 1/2 Tbsp vanilla
## Instructions
1. Blend butter or margarine and vegetable shortening together gradually.
2. Add 8 cups sifted confectioners' sugar and beat until smooth.
3. Stir in cream and vanilla.
4. Spread between cake layers. -
Cream Wafers
Cream Wafers
1cup soft butter 2 cups flour
1/3 cup thick Cream
Mix well butter, cream, flour
chill. Heat oven 375° Roll out 1/8"
thick on floured cloth covered board. Cut
with 1 1/2" Cookie cutter. Roll only 1/3 of
dough at a time. Keep rest refrigerated
until ready to roll Transfer rounds
to piece of waxed paper that is heavily
covered with granulated sugar. Turn
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# Cream Wafers
## Ingredients
### Dough
- 1 cup butter, softened
- 1/3 cup heavy cream
- 2 cups flour
### Coating
- Granulated sugar (generous amount for rolling)
## Instructions
1. Combine butter, cream, and flour; mix well until a smooth dough forms.
2. Chill dough until firm — at least 1 hour or overnight.
3. Preheat oven to 375°F.
4. Work with one third of the dough at a time; keep remaining dough refrigerated until ready to roll.
5. On a floured cloth-covered board, roll dough out to 1/8 inch thickness.
6. Cut into rounds with a 1 1/2 inch cookie cutter.
7. Transfer rounds to a sheet of wax paper heavily covered with granulated sugar.
8. Turn each round to coat both sides generously with sugar.
9. Place sugared rounds on ungreased baking sheets.
10. Prick each round 3 to 4 times with a fork.
11. Bake at 375°F for 7 to 9 minutes until just set and very lightly golden at edges.
12. Cool on pan briefly before transferring to a wire rack. -
Baked Cabbage
Baked Cabbage
mix 1 Tbsp butter, 1 Tbsp flour, 1 Tbsp Sugar & 1 cup
sour or sweet cream. pour over a medium
shredded cabbage.
Put bacon slices on top. Cover pan & bake
1 hr in 350° oven. Remove top & crisp
bacon for 5 min.
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# Baked Cabbage
## Ingredients
- 1 Tbsp butter
- 1 Tbsp flour
- 1 Tbsp sugar
- 1 cup sour or sweet cream
- 1 medium cabbage, shredded
- Bacon slices
## Instructions
1. Mix butter, flour, sugar, and cream together.
2. Pour mixture over a medium shredded cabbage.
3. Put bacon slices on top.
4. Cover pan and bake 1 hour in a 350° oven.
5. Remove top and crisp bacon for 5 minutes. -
Quiche Lorraine
Quiche Lorraine
Prepare your favorite pastry pie dough and place in
9 inch pie tin.
Saute finely chopped onion (size of an egg) with diced
lean bacon (3 strips) until onion is brown.
Sprinkle onion and bacon over uncooked pie shell.
Next prepare cheese mixtures, using the following in-
gredients: ½ lb. grated Swiss cheese, 4 well beaten
eggs, 2 cups light cream, 1 tablespoon melted butter, ½
teaspoon nutmeg, pinch of salt and pepper and dash of
tabasco sauce.
Now pour cheese mixture into pie shell and bake in
hot oven (400°) for 15 minutes. Reduce oven heat to
350° and finish baking for 30 minutes.
Cool at room temperature. Cut pie shape wedges and
serve hot with accompliments of your choice.
The Chef of TIFFIN INN
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# Quiche Lorraine
*From The Chef of Tiffin Inn*
## Ingredients
- Your favorite pastry pie dough (for a 9-inch pie tin)
- 1 onion, finely chopped (size of an egg)
- 3 strips lean bacon, diced
- 1/2 lb grated Swiss cheese
- 4 eggs, well beaten
- 2 cups light cream
- 1 Tbsp melted butter
- 1/2 tsp nutmeg
- Pinch of salt and pepper
- Dash of Tabasco sauce
## Instructions
1. Prepare your favorite pastry pie dough and place in a 9-inch pie tin.
2. Sauté finely chopped onion with diced lean bacon (3 strips) until onion is brown.
3. Sprinkle onion and bacon over the uncooked pie shell.
4. Prepare cheese mixture by combining: 1/2 lb grated Swiss cheese, 4 well beaten eggs, 2 cups light cream, 1 Tbsp melted butter, 1/2 tsp nutmeg, pinch of salt and pepper, and dash of Tabasco sauce.
5. Pour cheese mixture into the pie shell and bake in a hot oven (400°) for 15 minutes.
6. Reduce oven heat to 350° and finish baking for 30 minutes.
7. Cool at room temperature. Cut into pie-shaped wedges and serve hot with accompaniments of your choice. -
Real Men's Dinner / Oyster Soup
Real - Men's Dinner -
oyster soup -
Roast Beef - Broccoli hot Biscuits
au gratin potatoes - Relishes
grape fruit - avocado salad
cheese - crackers - Jelly
coffee -
Back:
Oyster soup - make a roux of 2 Tbl. butter - 2 Tbl. flour
do not let brown. have 3 or 4 onions 2 sprigs parsley 3 or 4
stalk celery chopped very fine. add the roux with liquor
from 1 pint oys. and a little water. add oys. Simmer
until edges curl scald 1 qt milk combine this oys.
heat all - season with salt and cayenne. Just before
serving add 1/2 cup hot cream or un diluted evap.
milk. and a piece of butter - Serve 6 -
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# Real Men's Dinner & Oyster Soup
## Menu
- Oyster Soup
- Roast Beef
- Broccoli
- Hot Biscuits
- Au Gratin Potatoes
- Relishes
- Grapefruit & Avocado Salad
- Cheese, Crackers & Jelly
- Coffee
## Oyster Soup Ingredients
- 2 Tbsp butter
- 2 Tbsp flour
- 3 or 4 onions
- 3 or 4 sprigs parsley
- 3 or 4 stalks celery, chopped very fine
- 1 pint oysters (with liquor)
- A little water
- 1 qt milk, scalded
- Salt, to taste
- Cayenne, to taste
- 1/2 cup hot cream or undiluted evaporated milk
- 1 piece butter
## Oyster Soup Instructions
1. Make a roux of 2 Tbsp butter and 2 Tbsp flour; do not let brown.
2. Have onions, parsley, and celery chopped very fine.
3. Add the roux with liquor from 1 pint oysters and a little water.
4. Add oysters. Simmer until edges curl.
5. Scald milk and combine with the oyster mixture.
6. Heat all together. Season with salt and cayenne.
7. Just before serving, add 1/2 cup hot cream or undiluted evaporated milk and a piece of butter.
8. Serves 6. -
Rice Pudding
Rice Pudding Very fine
(Gertrude Rieger)
• 1 cup Rice, salt (4 cup cold water)
1 ... sugar
1 can pineapple (Crushed)
1 jar cream ( Heavy)
Cook rice first then add
sugar pineapple. Whip cream
and add to other
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# Rice Pudding
*From Gertrude Rieger*
## Ingredients
- 1 cup rice
- Salt
- 4 cups cold water
- 1 cup sugar
- 1 can crushed pineapple
- 1 jar heavy cream
## Instructions
1. Cook rice first.
2. Then add sugar and pineapple.
3. Whip cream and add to other ingredients. -
Fruit Scones
Fruit Scones.
(for about 2 doz)
2 cups sifted cake flour -
2 tsps. Baking Powder -
1/2 " salt.
2 tbs sugar
4 " shortening
1 1/2 tsp. grated orange rind
1/2 cup finely seedless raisins.
2 eggs.
1/2 cup light cream.
Back:
m/.
mixed dry ingredients cut in shortening add
orange. raisins. reserve about 1/2 of egg white for
glaze. Beat remaining eggs and add cream
add all at once to flour mixture and stir
until form a soft dough. Turn on slightly floured
board. and knead 30 second. roll 1/2 inc thick and
cut in small triangles. place on ungreased. sheet
Brush tops lightly with white egg. and sprinkle with
sugar. Bake in hot. (slightly hotter) or 10 minutes.
oven until brown.
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# Fruit Scones
## Ingredients
- 2 cups sifted cake flour
- 2 tsp baking powder
- 1/2 tsp salt
- 2 Tbsp sugar
- 4 Tbsp shortening
- 1 1/2 tsp grated orange rind
- 1/2 cup finely cut seedless raisins
- 2 eggs
- 1/2 cup light cream
## Instructions
1. Mix dry ingredients; cut in shortening. Add orange rind and raisins.
2. Reserve about 1/2 of one egg white for glaze.
3. Beat remaining eggs and add cream; add all at once to flour mixture and stir until it forms a soft dough.
4. Turn onto a slightly floured board and knead 30 seconds.
5. Roll 1/2 inch thick and cut in small triangles.
6. Place on ungreased sheet.
7. Brush tops lightly with reserved egg white and sprinkle with sugar.
8. Bake in a hot (slightly hotter) oven until brown, approximately 10 minutes. -
Sauce for Fruit Cake
Sauce for good
Fruit Cake
Nov. 26 1969
1/2 cup butter
1/2 .. light or heavy cream
1 .. sugar (white)
1/2 cook until firm — boil
Watch not
Put in double boiler and cook burn
for 20 minutes on fruit Cake
Back:
Laura G. Palmer
President of the Rebekah Assembly of Maine
requests the pleasure of your company
at a Dinner
Saturday Evening, November Fifteenth
at six o clock
MILO LEGION HALL
Please reply by November 8th
Mrs. S. E. Howland
Milo, Maine 04463
Price $3.00
---
# Sauce for Fruit Cake
## Ingredients
- 1/2 cup butter
- 1/2 cup light or heavy cream
- 1 cup sugar (white)
## Instructions
1. Combine butter, cream, and sugar and cook until firm — bring to a boil. Watch that it does not burn.
2. Put in double boiler and cook for 20 minutes.
3. Serve on fruit cake. -
Vanilla Ice Cream
Vanilla Ice Cream 1 gal.
4 eggs.
9 c. whole milk
4 T. flour.
3 c. sugar
2 1/4 c. cream
1/2 t salt.
2 T. vanilla
2 T lemon juice
Beat eggs until lemon
colored. Mix with 3 cup of
milk 4 cups sugar 1/2 t salt
and cook in double boiler
or heavy kettle until
it thickens slightly.
Cool, add rest
of milk cream vanilla
and lemon juice. Beat
well. & freeze.
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# Vanilla Ice Cream (1 Gallon)
## Ingredients
- 4 eggs
- 9 cups whole milk
- 4 Tbsp flour
- 3 cups sugar
- 2 1/4 cups cream
- 1/2 tsp salt
- 2 Tbsp vanilla
- 2 Tbsp lemon juice
## Instructions
1. Beat eggs until lemon colored.
2. Mix with 3 cups of milk, 4 cups sugar, 1/2 tsp salt, and flour; cook in a double boiler or heavy kettle until mixture thickens slightly.
3. Cool, then add the rest of the milk, cream, vanilla, and lemon juice.
4. Beat well and freeze.
## Editors Note: "Freeze" in this recipe means to churn in an ice cream freezer (hand-crank or electric). -
Pork Chops with Apple Cream Sauce
Pork Chops with Apple Cream Sauce
1 tablespoon olive oil
4 center-cut loin pork chops, cut 1 inch thick and patted dry
3 large cloves of garlic, minced
Freshly ground black pepper
1 tablespoon butter or olive oil
3 apples (Golden Delicious, Empire, Braeburn, Gala), cored, peeled
and sliced 1½ inches thick
1 tablespoon brown sugar
1½ teaspoons ground mace
Back:
1/8 teaspoon ground cloves
1/8 teaspoon ground ginger
½ cup light cream or sour cream thinned with a drop of milk
¼ cup apple juice or cider
In a large skillet, heat olive oil over medium heat. Add pork chops
and garlic, sprinkle with pepper to taste and brown for two minutes
on each side. Remove chops and place on a plate.
Discard any fat in the skillet and heat the butter over medium heat.
Add apple slices; sprinkle with sugar, mace, cloves and ginger. Saute
about five minutes or until soft and golden.
Add cream and apple juice to skillet. In three to five minutes, or
when the mixture begins to bubble, return pork chops to skillet. Re-
duce heat to low, cover and simmer 15 minutes or until chops are ten-
der when pierced with a fork.
Remove the chops to a serving dish and cover with the sauce.
Makes four servings.
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# Pork Chops with Apple Cream Sauce
## Ingredients
- 1 Tbsp olive oil
- 4 center-cut loin pork chops, cut 1 inch thick and patted dry
- 3 large cloves of garlic, minced
- Freshly ground black pepper
- 1 Tbsp butter or olive oil
- 3 apples (Golden Delicious, Empire, Braeburn, or Gala), cored, peeled and sliced 1 1/2 inches thick
- 1 Tbsp brown sugar
- 1 1/2 tsp ground mace
- 1/8 tsp ground cloves
- 1/8 tsp ground ginger
- 1/2 cup light cream or sour cream thinned with a drop of milk
- 1/4 cup apple juice or cider
## Instructions
1. In a large skillet, heat olive oil over medium heat. Add pork chops and garlic, sprinkle with pepper to taste and brown for two minutes on each side. Remove chops and place on a plate.
2. Discard any fat in the skillet and heat the butter over medium heat. Add apple slices; sprinkle with sugar, mace, cloves and ginger. Saute about five minutes or until soft and golden.
3. Add cream and apple juice to skillet. In three to five minutes, or when the mixture begins to bubble, return pork chops to skillet. Reduce heat to low, cover and simmer 15 minutes or until chops are tender when pierced with a fork.
4. Remove the chops to a serving dish and cover with the sauce. Makes four servings.