Free The Sweet Magnolias Cookbook by Sherryl Woods Page A

on almost anything, but it is especially wonderful served with crab cakes, spicy boiled shrimp, fried green tomatoes and other fried veggies. It also makes a delicious spread for sandwiches and any fried seafood. Although the recipe makes almost 4 cups, you can prepare just a half batch if desired. Once you taste it, though, you’ll wish you had prepared the full recipe.
----

    Country Ham & Grits Quiche with Red-Eye Gravy
    QUICHE
    6 ounces country ham
    Â½ cup water
    Â½ teaspoon salt
    1 / 3 cup uncooked quick-cooking grits
    1 (12-ounce) can evaporated milk
    1 cup (4 ounces) shredded sharp cheddar cheese
    3 large eggs, beaten
    1 teaspoon dry mustard powder
    1 teaspoon Tabasco sauce
    GRAVY
    Pan drippings from country ham
    2 cups very strong coffee
    2 tablespoons butter
    2 tablespoons cornstarch
    Â¼ cup cold water
    Salt and freshly ground black pepper to taste
    QUICHE
    Preheat oven to 350°F.
    Grease a deep-dish 9" pie plate.
    In a skillet over medium-high heat, place country ham in enough water to cover. Cook 5 minutes, adding additional water as necessary.
    Remove ham from skillet. Reserve water and pan drippings for gravy. Dice ham, and set aside.
    In a large saucepan, bring ½ cup water and salt to a boil.
    Stir in grits. Remove from heat, cover, and let stand 5 minutes (mixture will be very thick).
    Stir in country ham and remaining ingredients. Pour into prepared pie plate.
    Bake 30–35 minutes. Let stand 10 minutes before serving. Prepare gravy while quiche bakes.
    SERVES 6–8
    GRAVY
    In the same skillet used to cook the ham, add the coffee and butter to the pan drippings. Cook over medium-high heat until reduced to 1 cup. Dissolve cornstarch in water. Quickly whisk into gravy. Stir constantly until thickened. Season to taste. Serve hot over wedges of quiche.
    MAKES 1¼ CUPS

    Crustless Broccoli & Three-Cheese Quiche
    2 cups milk
    4 large eggs, beaten
    Â¾ cup biscuit baking mix (such as Bisquick)
    4 tablespoons butter, softened
    Â½ teaspoon freshly ground black pepper
    2 cups chopped, steamed crisp-tender broccoli
    1 cup canned French-fried onions
    1 cup grated Parmesan cheese
    1 cup grated Swiss cheese
    1 cup grated cheddar cheese
    Preheat oven to 375°F.
    Grease a 10" quiche pan.
    In a large mixing bowl using an electric mixer on low speed, blend together the first 5 ingredients.
    Stir in broccoli, French-fried onions and the 3 grated cheeses. Transfer mixture to the prepared quiche pan.
    Place in the center of the oven. Bake 45–50 minutes, until center is set and top is golden brown.
    Remove from oven, and let stand 5 minutes before serving.
    SERVES 6

    Caramelized Onion & Bacon Quiche
    CRUST
    1½ cups finely crushed Ritz crackers
    6 tablespoons unsalted butter, room temperature
    FILLING
    4 slices thick-sliced bacon, cut into thin strips
    3 cups thinly sliced sweet onions
    1 cup half-and-half
    3 large eggs
    1 teaspoon salt
    Â½ teaspoon freshly ground black pepper
    Â¼ teaspoon freshly grated nutmeg
    6 ounces (1½ cups) grated Gruyère or Swiss cheese
    GARNISH (OPTIONAL)
    Â¼ cup minced fresh parsley
    CRUST
    Preheat oven to 350°F. Combine ingredients until well blended. Press mixture in bottom and 1" up sides of a 9" pie plate. Bake 10 minutes. Prepare filling while crust bakes.
    FILLING
    In a skillet over medium heat, cook bacon until crisp. Reserving drippings, use a slotted spoon to transfer bacon to a plate lined with paper towels.
    In drippings, cook onions until tender, cooking away all liquid from onions. Arrange onions in cracker crust.
    Beat half-and-half, eggs, salt, pepper and nutmeg in a medium bowl until blended. Pour egg mixture over onions in crust. Sprinkle cheese and cooked bacon over filling.
    Bake until knife inserted into center comes out clean, about 40 minutes. Garnish with parsley, and serve.
    SERVES 6

    Petite Dilly Biscuits
    3 cups Bisquick baking mix
    1 cup sour cream
    Â½ cup melted butter
    2 tablespoons minced fresh dill weed or 2 teaspoons