Potatoe Pie with St. Damase

Ingredients

2 large potatoes
5 oz Candian St. Damase cheese
1 onion
8 slices bacon or pancetta
2 tbsp butter
2 eggs
1/2 cup whipping cream
salt and pepper to taste
1 unbaked pie or pizza crust

Directions
1. Cut potatoes and St. Damase cheese in small dice, chop onion and bacon.

2. Heat butter in saucepan, saute onion over low heat without browning. Add bacon, (or pancetta) and cook 5 minutes. Mix in potatoe dice and cook 5 more minutes, then drain and set aside.

3. Preheat oven to 350.

4. In a bowl, beat eggs, then blend in cream and St. Damase cheese. Season with salt and pepper. Spread potatoe mixture on uncooked crust, then pour over egg mixture.

5. Bake in oven 30-40 minutes until golden.

After making this for the first time tonight I learned a few things. I think pizza crust will taste better than the pie crust did. I also think it would be a good idea to put it in a pie plate so the edges are slightly raised. That would keep the egg mixture over all the potatoe mixture and not running to one side. It isn't quite enough for dinner, (which is when we had it), but it would make a very hearty breakfast.


*Compliments of My Milk Calendar

Savoury Vegetable and Turkey Medley

Ingredients
2 tbsp butter
1 cup zucchini, thinly sliced
1 red pepper, cut into strips
1 onion, cut into strips
1/4 cup sundried tomatoes in oil
3 cloves garlic, minced
2 tsp oregano leaves
1 tsp ground cumin
1/2 tsp paprika
1 cup Real Whipping Cream
2 tbsp red wine vinegar
pinch of cayenne pepper
2 cups turkey or chicken, cooked and cubed
salt to taste
3 cups couscous or rice, cooked
1/4 cup pine nuts toasted

Directions
1. Heat butter in large wide frying pan over medium heat. Add vegetables, sundried tomatoes, garlic, herbs and spices; stirring until vegetables are just tender.

2. Stir in cream, vinegar and cayenne; bring to a boil. Simmer uncovered, stirring occasionally until cream thickens slightly. Stir in turkey and salt; heat through.

3. Serve over couscous or rice, sprinkle with pine nuts.

*Compliments of My Milk Calendar

Mexican Muffins with Monterey Jack

Ingredients

6 large eggs
3 tbsp water
1/2 tsp chili powder
3 green shallots
salt and pepper
1 tbsp butter
4 English muffins, sliced in halves
salsa
1/2 lb Canadian Monterey Jack cheese, sliced


Directions
1. In a bowl, beat the first four ingredients. Season with salt and pepper to taste.

2. Over medium-high heat, in a non-stick frying pan, heat butter until it sizzles. Pour in egg mixture adn cook for a few minutes, stirring once in a while. Once the eggs are done, remove from heat and set aside.

3. Pre-heat broiler and toast English muffins.

4. Place muffins halves on a cookie sheet, garnish with cooked eggs and a teaspoonful of salsa. Cover with Monterey Jack slices.

5. Broil with grill in central position for a few minutes, or until cheese is slightly melted. Remove from oven and serve right away. If desired, garnish with a spoonful of salsa.

*Compliments of My Milk Calendar (for more recipes like this see this web site