"WASTE NOT, WANT NOT"
"BUY LOCAL, BUY SEASONAL, BUY FRESH"
TODAY IS THE FIRST DAY OF SPRING
MINIATURE QUICHES WITH MUSHROOM DILL FILLING
1 cup butter (2 sticks) room temperature
1 package cream cheese (8 ounces) room temperature
2 cups flour
� tsp. salt
With your electric mixer, cream butter and cream cheese until blended in a large mixing bowl. Add flour and salt and mix at a low speed until the flour is incorporated and evenly blended. Do not over mix. Place dough on floured wax paper, shape it into an 8-inch circle, wrap it in the wax paper and refrigerate overnight.
Divide dough into four parts. Working one part at a time, roll it out on a floured pastry cloth until the dough is about 1/8-inch thick. Cut into rounds with a 2-1/2 inch cookie cutter and accumulate scraps in the refrigerator to roll out at the end.
Place rounds in small muffin tins that have been lightly greased. (Teflon should be lightly greased also). Place a few saut�ed mushrooms into each round. Pour egg mixture into each shell and bake at 350 degrees for about 20 to 25 minutes or until custard is set and pastry is lightly browned on the bottom. MAKES about 50 hors d'oeuvres. HEAT quiches in a 350 degree oven before serving.
MUSHROOM CHEESE DILL FILLING
� pound mushrooms, thinly sliced
1 clove garlic, mashed
2 Tbsp. butter
EGG MIXTURE
4 eggs, beaten
2 cups cream
� cup grated Swiss cheese
� cup Parmesan cheese
� tsp fresh dill or herb of choice
Salt and pepper to taste
Saut� mushrooms and garlic in butter until mushrooms are tender and liquid is evaporated. Set mixture aside. In a 1-quart measuring cup, beat together the eggs, cream, cheeses and seasonings until blended. (Using the 1-quart measuring cup will facilitate pouring.) TIP: You may substitute any cheese of choice, add ham, bacon etc.
OFF WE GO TO THE STRAWBERRY FIELDS
STRAWBERRY DRESSING
STRAWBERRY DRESSING:
1 cup strawberries, hulled and halved
2 Tbsp raspberry vinegar
2 Tbsp. brown sugar, firmly packed
� cup olive oil
� tsp. sesame oil
� tsp. fresh lemon juice
Coarse salt and black pepper to taste
Process 1 cup strawberries, vinegar, brown sugar, olive oil, sesame oil and lemon juice in a food processor or blender until smooth. Season with salt and pepper. Set aside.
SALAD:
4 cups mixed greens of choice
1 cup strawberries, hulled and halved
1 medium jicama, peeled and julienned (optional)
� cup toasted pistachios or nuts of choice, chopped
Combine greens, strawberries and jicama in a salad bowl. Just before serving, toss dressing with salad and sprinkle with nuts of choice.
YOU MIGHT ASK TO YOURSELF WHERE DOES ANDREA GET A LOT OF THESE DIFFERENT VINEGARS AND OIL? I GO TO GULLY'S ON HWY 41.
TIP: ALWAYS REFRIGERATE YOUR OILS, AND PUT YOUR NUTS IN THE FREEZER, THIS WILL GIVE THEM A LOT LONGER SHELF LIFE.
NOW THAT SPRING IS HERE, CLEAN YOUR BARBECUE GRILL AND LET'S GET GRILLING
GRILLED EXTRA LARGE SHRIMP
8 extra large shrimp, butter-flyed
Onion sliced thin
Jalapenos or green pepper cut in thin strips
Cheese cut in thin slices
Bacon
Place jalapenos, onion, cheese in shrimp, wrap with bacon slices, place on skewers and grill. TIP: YOU MAY ALSO DO THESE IN YOUR OVEN.
EASY DESSERT
1 Box of Brownie mix (follow instructions for ingredients)
Walnuts, pecans or whatever nuts you have on hand
1 can of chocolate or vanilla frosting
Add nuts of choice to your brownie mix and bake. When cool spread frosting over your brownies. "WASTE NOT, WANT NOT" IF YOU HAVE LEFTOVER BROWNIES, THEY FREEZE VERY NICELY FOR LATER USE. ALSO, A SCOOP OF ICE CREAM OF CHOICE GOES GREAT WITH YOUR BROWNIES, OR TOP WITH WHIPPING CREAM.
BEFORE GOING TO YOUR LOCAL SUPERMARKET, GO BUY THE FARM OR CALL FARMER JOHN OR FARMER FRANK TO SEE WHAT THEY HAVE AVAILABLE. DON'T FORGET TO MAKE A DECISION ON BUYING YOUR SYSTEMS. THEY ARE SO EASY TO USE AND GROW FRESH PRODUCE IN YOUR OWN BACKYARD OR PATIO, YOU WILL BE HOOKED.
IF YOU HAVE ANY QUESTIONS REGARDING THESE RECIPES OR LOOKING FOR AND OLD FAMILY FAVORITE, CONTACT ANDREA AT afreebody@verizon.net or TERRIE AT john@hydroharvestfarms.com
RECIPES COURTESY OF ANDREA FREEBODY, APOLLO BEACH, FL
Greetings! 
