Ingredients:
3/4 cup Mild Picante Sauce or Salsa
1 cup chopped Artichoke
1/4 cup shredded Parmesan Cheese
1 cup shredded Monterey Jack Cheese
1 cup shredded Sharp Cheddar Cheese
6 Large Eggs
1 carton of 8-ounce Sour Cream
Tomato Wedges/Parsley Sprigs for garnishing
Direction:
Preheat oven to 350 degrees F. Butter a 10-inch quiche dish. Spread the picante sauce on the bottom. Distribute the chopped artichokes evenly over the picante sauce. Sprinkle Parmesan cheese over the artichokes. Sprinkle with Monterey Jack and Cheddar cheese. Beat the eggs in a a bowl until smooth. Add the sour cream to the eggs and blend until mixed well. Pour the egg mixture over the cheeses. Bake uncovered for 30 to 40 minutes, or until set. Cut into wedges and served garnished with tomato wedges and parsley. Serves 6
Ingredients:
2 24 oz can Sliced Yellow Cling Peaches
1/2 cup Flour
1/3 cup firmly packed Brown Sugar
1/3 cup Old-Fashioned Oats
1/3 cup Chopped Walnuts
1/4 teaspoon cinnamon
1/3 cup butter, softened
Instructions:
Place fruit in a 8x8-inch baking dish. Combine flour, sugar, oats, walnuts and cinnamon. Mix in butter until crumbly, sprinkle evenly over fruit. Bake at 425 degrees F, 15-20 minutes or until topping is golden. Serve with ice cream or whipped cream. Serves 6
