General tips

Buying an Oven : If you need to purchase a gas oven or range, look for one with an automatic, electric ignition system. An electric ignition saves gas-because a pilot light is not burning continuously.


Try Eating Raw Food : Your body needs time to adjust and clean itself. Start including more fresh fruit, green salad, and green juice in your meals. Cut back on meat, dairy products, and cooked starchy foods. Try eating all raw one day per week, then two days. Or eat only two cooked foods per meal, then only one. You'll feel the difference.


Microwave Tip : Microwave ovens use around 50 percent less energy than conventional ovens; they're most efficient for small portions or defrosting. For large meals, stovetop cooking is usually more efficient









Crab Quiche Recipe
Crab Quiche Category Seafood Recipes 
Views 89 
Ratings 0 
Ingredients And Procedures

1/2 RECIPE PLAIN PASTRY

Or 1 LAYER PIE CRUST MIX FOR 7 1/2 oz FRESH LUMP CRABMEAT

(SHELLS AND CARTILAGE REMOVE 3 oz SWISS CHEESE (GRATED)

4 EGGS

2 c TABLE CREAM

1/3 c ONION (MINCED)

1 t SALT

1/4 t CAYENNE PEPPER

1 T FRESH PARSLEY (CHOPPED)

Preheat oven to 425 F. CRUST: Prepare pie crust as directed. Place pastry on the bottom and sides of a 9-inch pie pan. FILLING: Over the dough, sprinkle all of crabmeat, then all of cheese. In a bowl, beat eggs, cream, onion, salt, and cayenne until blended. Pour mixture over crabmeat and cheese. Sprinkle with parsley. Place pan on a cookie sheet and set on middle rack in oven. Bake at 425 F for 15 minutes, then reduce heat to 300 F. Bake 30 minutes more or until knife, when inserted, comes out clean. Remove quiche from oven and let cool 10 minutes. Cut and serve warm. Yields 6 slices.

 
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