August 24, 2010

Tilapia Popeye

4-6 Tilapia fillets
10 oz. fresh, cleaned spinach
1/4 C. softened butter
1 T. lemon juice
1 T. chopped parsley
1/2 t. salt
Dash of hot pepper sauce

Poach Tilapia for 5-6 minutes. Steam Spinach for 1-2 minutes. Add remaining four ingredients to the softened butter, whip smooth. Arrange spinach on a plate. Then place Tilapia on top of the spinach. Finish with a dollop of the lemon butter on each fillet.
Makes 4 servings.

Beef and Cheddar Quiche

3/4 lb. ground chuck
1 unbaked pastry shell (9inch)
3 eggs, beaten
1/2 cup mayonnaise
1/2 cup milk
1/2 cup chopped onion
4 tsp. cornstarch
1 tsp. salt
1/2 tsp. pepper
2 cups (8oz) shredded cheddar cheese, divided

In a skillet, cook the beef until browned. Meanwhile, line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450 F. for 5 minutes.

 bake for 5 minutes more. Set aside. Drain beef; place in a large bowl. Add the eggs, mayonnaise, milk, onion, cornstarch, salt, pepper, and 1 cup of cheese. Pour into crust.

Bake at 350 F. for 35-40 minutes or until a knife inserted near the center comes out clean. If necessary, cover the edges of the crust with foil to prevent over-browning.
Sprinkle with remaining cheese. Let stand 5-10 minutes before cutting. 6-8 servings.