“Kitchen Krafts: Holiday Brunch,” Friend, Dec. 1981, 24
Kitchen Krafts:
Holiday Brunch
Easy Quiche
8 strips bacon
1 small onion, chopped
1 9″ unbaked pastry shell
1 1/2 cups swiss cheese, shredded
3 eggs
1/2 cup heavy cream
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Fry bacon strips until crisp, then drain, cool, and crumble.
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Pour all but 1 teaspoon bacon fat out of skillet. Add onion and cook until yellow.
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In bottom of pastry shell, sprinkle cheese, bacon and onion.
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Beat together eggs and cream, then pour into pie shell.
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Bake at 375° for 30–40 minutes or until golden brown. Best served hot, but may be served cold.
Christmas Salad
1 large red apple
1 large green apple
1 cup orange juice
french dressing
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Wash apples, cut into fourths, and core.
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Slice apples and dip into orange juice, then drain.
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On lettuce leaves arrange alternately one red slice then one green slice until a mound is formed. Serve with french dressing.
Eggnog Punch
3 eggs, well beaten
2 tablespoons sugar
dash ground cloves and ground ginger
1/4 cup lemon juice
4 cups orange juice
1 quart vanilla ice cream, softened
1 [16-ounce] bottle ginger ale, chilled
nutmeg
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In large mixing bowl combine eggs, sugar, cloves, ginger, and lemon juice.
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Add orange juice and ice cream and blend.
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Slowly add ginger ale down side of bowl and gently stir together.
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Pour into mugs and sprinkle with nutmeg.