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QUICHE

3 eggs, slightly beaten
1 cup sour cream
3/4 tsp. salt
1/2 tsp. Worcestershire sauce
1 cup Swiss cheese, grated
1 can French-fried onion rings
8 slices crumbled bacon
1 baked 9-inch pie shell

Preheat oven to 350 degrees. Combine first six ingredients. Pour in pie shell and crumble bacon on top. Bake 1/2 hour.



HOT ARTICHOKE DIP

1 can artichoke hearts, chopped
3/4 cup mayonnaise
3/4 cup Parmesan cheese

Mix mayonnaise and Parmesan cheese in equal parts. Mix ingredients and spread in 9 x 13 inch baking dish (similar to one used for brownies). Bake at 375 degrees for 20 to 30 minutes. Serve with crackers.



COUNTRY FRESH VEGETABLE SOUP
Yield: 20 cups

1 large onion, finely chopped
3 large cloves garlic, minced
2 tsp. extra virgin olive oil
3/4 cup barley ,washed
1 cup small white beans plus 1 cup water, cooked in microwave on high 8 minutes (or cover with cold water, soak 1 to 2 hours or overnight and drain)
3 1/2 quarts water or defatted chicken broth
1 28-ounce can diced tomatoes with juice
3 tablespoons chopped fresh thyme, or a teaspoon of dried thyme
1 teaspoon crushed red pepper flakes
2 bay leaves
1 parsnip diced
1 turnip diced
6 carrots, cut in 3/4-inch slices
6 stalks celery, cut in 1/2-inch slices
1 leek (white part only), thinly sliced
2 zucchini, cut in 1/4-inch slices
2 summer squash, cut in 1/4-inch slices
2 crookneck squash, cut in 1/4-inch slices
1 russet potato, diced
1 cup coarsely shredded cabbage
1/2 cup fresh or frozen peas
6 fresh mushrooms, cut in 1/4-inch slices
1/2 cup chopped fresh Italian parsley

Saute the onion and garlic in an 8 quart saucepan for 3 minutes. Add the barley, beans, water, tomatoes, thyme, pepper flakes, and bay leaves. Bring to a boil, reduce heat, and simmer 45 minutes, stirring occasionally.

Add the parsnips, turnips, carrots, celery, and leek, and simmer 20 minutes. Add the squashes, potato, cabbage, peas, and mushrooms, and simmer 20 minutes. Add the parsley and heat 5 minutes.