"Recipes from the Chef's Kitchen"

The Honey Baked Ham Co.

Falls Church, Virginia
703-556-4455
Debbie Peerson - Representative

Lindsey Gustin and Debbie Pearson

HoneyBaked Ham and
Cheese Quiche

Ingredients:
1)  1 1/2 cups Cubed HoneyBaked Ham
2)  1/2 lb. HoneyBaked Bacon
3)  1 cup Shredded Chedder Cheese
4)  1 cup Shredded Colby Jack Cheese
5)  1 small Onion, chopped
6)  1/2 cup freshly sliced Mushrooms (or one 2 1/2 oz.
      jar of Mushrooms)
7)  2 cups Milk
8)  4 Eggs, beaten (or 1 cup egg substitute)
9)  1/2 cup Biscuit Baking Mix
10)1/4 tsp. Salt
11)1/4 tsp. Pepper

Preparation:
1)  Preheat oven to 400 deg f.
2)  In bottom of greased 9 1/2" pie pan, layer ham,
      bacon, cheeses, onion, and mushrooms.
3)  In medium bowl, combine milk, eggs, biscuit mix,
      salt and pepper; beat well.
4)  Pour over layered mixture.
5)  Bake at 400 deg f. for 10 minutes; reduce
      temperature to 350 deg f. and then cook for
      40 to 45 minutes.

Yields six servings

Sparkling Citrus Salad
with Glazed Almonds

Ingredients for the Salad:
1)   3 cups Navel Orange Sections, well drained.
2)   3 cups Grapefruit Sections, well drained (use
       pink, ruby red grapefruit for a colorful change)
3)   1 cup Green Grapes, cut in half
4)   1 pint Strawberries, sliced lengthwise
5)   1 head of Green Leaf Lettuce

Ingredients for the Glazed Almonds:
1)   1/3 cup sliced Almonds
2)   3 tbs. Sugar

Ingredients for the Dressing:
1)   2/3 cup Cider Vinegar
2)   1/2 cup Blended Oil
3)   1/2 cup Sugar
4)   1/2 tsp. Celery Seed
5)   1/4 tsp. Salt

Preparation:
1)   In a small skillet, over low heat, constantly stir
       nuts and sugar until sugar is melted and almonds
       are glazed.
2)   Spread on wax paper to cool; break into pieces.
3)   In a small bowl combine all dressing ingredients;
       whisk until blended.
4)   In a medium bowl, combine fruit with dressing to
       taste.
5)   To serve, spoon onto individual lettuce-lined plates;
       top with almonds.

Yields six servings

Good Eating!!!

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