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QUICHE LORRAINE

Ingredients:

PASTRY:
1 1/3 cups flour
1 stick sweet butter

FILLING:
1/4 lb. bacon, cut in 1 inch pieces, cooked until crisp
1/4 lb Swiss cheese, grated
4 eggs
2 cups heavy cream
1 teaspoon salt
3 tablespoons cold water
1 1/2 teaspoons salt
1/4 teaspoon white pepper
1/4 teaspoon nutmeg

Cooking Instructions:

Mix flour and butter in a bowl with your fingertips. Add salt and water and knead only until dough is well mixed. Dough should be made 12 hours ahead. Cover with a wet towel and place in the refrigerator. Roll the dough until it is 1/8 inch thick and line four 4-inch pie pans. Then line the pastry shell with foil and raw beans. Cook the shells in a 325 degree oven for 15 minutes. Discard the foil and beans. Spread the bacon on the bottom of the half cooked pastry shells. Beat the cream with eggs, salt, pepper, nutmeg and cheese. Pour mixture into pastry shells.

Place in a preheated 400 degree oven for 15 to 20 minutes or until the quiche rises and
the top browns.

Serve warm.

ARTICHOKE-OLIVE SOUFFLÉ

Ingredients:

3 tablespoons butter or margarine
3 tablespoons all-purpose flour
1/2 teaspoon salt
3/4 cup nonfat milk
1 cup (4 oz.) shredded Swiss cheese
One 6-oz. jar marinated artichoke hearts, drained and coarsely chopped
One 2 1/4 oz. can sliced ripe olives, well drained
5 eggs, separated
Vegetable oil cooking spray
1 tablespoon grated Parmesan cheese

Cooking Instructions:

Melt butter in a 2-quart pan over medium heat. Add flour and salt and cook, stirring constantly, until bubbly. Remove from heat and gradually blend in the milk until smooth. Return to heat and cook, stirring constantly, until mixture boils and thickens. Add Swiss cheese and stir until cheese is melted. Blend in artichokes and olives. Remove from heat. With a wooden spoon, beat in egg yolks. Spray bottom and sides of a 1 1/2 to 2-quart soufflé dish with cooking spray, then coat with Parmesan cheese. In a bowl, whip egg whites until moist, soft peaks form. Gently fold egg whites into cheese sauce. Pour mixture into prepared baking dish.

Bake at 375 degrees F. until soufflé is puffy and golden brown and a long pick inserted in center (through a surface crack) comes out clean (30 to 35 minutes).

Serve immediately.

EGG OMELET

Ingredients:

2 eggs
1/8 cup water or milk
1 teaspoon butter
2 slices of your favorite cheese
1/4 cup diced onion (optional)
1/4 cup diced green pepper (optional)
1/2 cup chopped ham or cooked bacon (optional)
salt and pepper to taste

Cooking Instructions:

Whisk eggs and milk or water in a small bowl. Saute ham, onion and pepper in 1 teaspoon of butter in small skillet until onions are translucent. Pour eggs into skillet, add cheese and salt and pepper. Cook until desired doneness is reached. Fold eggs in half over cheese. Turn out on plate.

Serve immediately with toast.

EGGS HAVANA STYLE

Ingredients:

SAUCE:
1/4 cup pure Spanish olive oil
1 small onion, finely chopped
1 small green bell pepper, finely chopped
2 cloves garlic, finely chopped
1 cup tomatoes, canned, drained and chopped OR prepared tomato sauce
1/2 cup pimiento, drained and finely chopped
2 tablespoons dry sherry
salt to taste
fresh ground black pepper to taste

EGGS:
8 large eggs
4 tablespoons salted butter
salt to taste
fresh ground black pepper to taste
1 tablespoon finely chopped parsley, for garnish

Cooking Instructions:

In a medium-size skillet over low heat, heat the oil until it is fragrant, then cook the onion, bell pepper, and garlic, stirring, until tender, 8 to 10 minutes. Add the tomatoes, pimientos, and sherry, cook until thickened, 15 minutes, and season with salt and pepper. Lightly oil 4 ramekins or au gratin dishes and divide the sauce among them. For each dish, break two eggs into a saucer, slide them on top of the tomato mixture, and drizzle with 1 tablespoon melted butter.

Bake in a 350 degree preheated oven until the whites are set and the yolks are still soft, 10 to 12 minutes.

Sprinkle with salt, pepper, and parsley, and serve immediately from the baking dishes.

Matambre

Ingredients:

1 large flank steak --butterflied
1/4 cup red wine vinegar
1 teaspoon garlic, finely chopped
1/2 teaspoon Thyme, dried
1 bunch spinach
2 carrots, peeled and cut lengthwise
2 eggs, hard-cooked and cut lengthwise
1 medium onion, thin sliced and cut into rings
2 tablespoons parsley, finely chopped
1/2 teaspoon red pepper flakes
1 teaspoon sea salt
2 tablespoons vegetable oil
2 to 3 cups beef broth

Cooking Instructions:

Place the meat in a glass dish. Mix together the vinegar, garlic and thyme. Pour over the meat and let marinate for 1 or 2 hours at room temperature. Preheat the oven to 375 degrees F. Wash the spinach under cold running water; drain and trim off the stems. Spread the leaves evenly over the meat. Lay the carrots, in rows, across the grain of the meat. Place the egg quarters between the rows of carrots. Scatter the onion rings over the eggs and carrots, then sprinkle the parsley, red pepper flakes and salt over all. Carefully roll up the meat with the grain, jellyroll fashion. Secure with toothpicks and lace up with string. Or tie with string at 1-inch intervals. Heat the oil in a dutch oven. Add the meat and brown well on all sides. Add the stock, cover tightly, and bake for 1 hour. Remove the matambre from the pan to a board and let rest for 10 minutes. Using a sharp knife, remove the strings and cut the roll into 1/4 inch slices. Arrange on a heated platter and moisten with a little of the cooking broth.

Additional Comments:

To serve cold: In Argentina, the matambre is poached, then removed from the pot and
pressed under weights until the juices drain off. It is refrigerated until chilled, then served
as a hors d'oeuvre, cut into thin slices.

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