NORTHWOODS COOKS: Recipes That Taste of Spring – Park Rapids Enterprise

Despite the snowdrifts piled everywhere, the meteorological spring has arrived. The days are getting longer and spring is approaching. These dishes from will bring a taste of spring to the table from breakfast to dessert.

Spinach Quiche

1/2 cup butter

3 garlic cloves, minced

1 small onion, chopped

10oz. package of frozen chopped spinach, thawed and drained

4.5 oz. can of mushrooms, drained

6 oz. packet of herb and garlic feta cheese, crumbled

8oz. packet of grated cheddar cheese

salt and pepper to taste

9 inch unbaked deep pie crust

4 eggs, beaten

1 cup milk

salt and pepper to taste

Preheat the oven to 375 degrees. In a medium skillet, melt the butter over medium heat. Saute garlic and onion in butter until lightly browned, about 7 minutes. Stir in spinach, mushrooms, feta and 1/2 cup Cheddar cheese. Season with salt and pepper. Pour the mixture into the pie crust.

In a medium bowl, whisk together eggs and milk. Season with salt and pepper. Pour into the pie shell, allowing the egg mixture to combine well with the spinach mixture.

Bake in preheated oven for 15 minutes. Sprinkle the top with the remaining cheddar cheese and bake an additional 35 to 40 minutes, until set in the center. Let stand 10 minutes before serving.

EZ Cream Cookies

2 cups self-rising flour

1-1/2 cups heavy cream

Preheat the oven to 375 degrees. In a medium bowl, mix the flour and cream until you get a sticky dough. Use a large spoon to scrape the dough onto a floured surface. Knead the dough once or twice, then pat or roll it out to 1/2 inch thick. Cut out circles using a cookie cutter. Place on baking sheet, spacing 1/2 inch apart or drop spoonfuls of batter onto baking sheet.

Bake in preheated oven until bottom and top are golden brown, about 15 minutes.

Chicken with artichokes

4 boneless, skinless chicken breast halves

salt and pepper to taste

1 tbsp. olive oil

1 tbsp. Butter

14-o can z. quartered marinated artichoke hearts, drained, liquid reserved

1 cup sliced ​​fresh mushrooms

1 glass of white wine

1 tbsp. capers

Season the chicken with salt and pepper. Heat the oil and butter in a large skillet over medium heat. Brown the chicken in the oil and butter for 5 to 7 minutes on each side. Remove from skillet and set aside.

Place the artichoke hearts and mushrooms in the pan and sauté until the mushrooms are golden brown and tender. Return the chicken to the skillet and pour in the reserved artichoke liquid and wine. Reduce the heat to low and simmer, about 10 to 15 minutes, until the chicken is no longer pink and the juices run clear.

Stir in capers and simmer another 5 minutes. Remove from heat and serve immediately.

Grandma’s lemon meringue pie

1 cup white sugar

2 tbsp. all purpose flour

3 tbsp. cornstarch

1/4 tsp. salt

1-1/2 cup water

2 lemons, squeezed and zested

2 tablespoons of butter

4 beaten egg yolks

9 inch pie crust, baked

4 egg whites

6 tbsp. White sugar

Preheat the oven to 350 degrees.

To make the lemon filling: In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch and salt. Stir in water, lemon juice and lemon zest. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Stir in the butter. Place egg yolks in a small bowl and gradually stir in 1/2 cup hot sugar mixture. Whisk egg yolk mixture into remaining sugar mixture. Bring to a boil and continue cooking, stirring constantly, until thickened. Remove from fire. Pour the filling into the baked pie shell.

To make the meringue: In a large glass or metal bowl, whisk egg whites until frothy. Gradually add the sugar and continue beating until stiff peaks form. Spread the meringue over the pie, sealing the edges at the level of the crust.

Bake in preheated oven for 10 minutes or until meringue is golden brown.

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