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Lisa's Crab Meat Quiche ~ Balsamic Pork and Apples

By Nancy Anderson, Nibbles and Community Cookbook

We've whipped up many delicious dishes for the Food section in 2000. Some were elaborate and of gourmet quality, others were simple, hearty, everyday fare. We chose our favorites from in between. Both the quiche and the pork chops have style, flavor and panache without too much fuss.

Lisa's Crab Meat Quiche

1 pre-baked 9-inch pie crust
1/2 cup milk
1/2 cup mayonnaise
2 eggs
2 tablespoons flour
1 can crab meat (we used an 8-ounce can of fresh)
1 to 1 1/2 cups shredded Swiss cheese
3 tablespoons butter or margarine
1 small to medium diced onion
1 teaspoon basil
2 cups chopped spinach leaves (we used baby spinach)
1 cup chopped mushrooms

Whisk together milk, mayonnaise, eggs and flour in a large bowl. Add crab meat and cheese. Set aside.

Saute butter, onion, basil, spinach and mushrooms on medium heat for 6 to 8 minutes or until cooked. Add to crab mixture, mixing with a fork.

Place in pre-baked pie shell. Bake at 350 degrees approximately 45 minutes or until knife inserted in middle comes out clean. Let cool a few minutes before serving.

Lisa Angleson in "A Quilter's Cookbook"

Balsamic Pork and Apples

2 tablespoons olive oil
2 boneless pork loin chops (we used 4)
2 Gala or any tart apples, unpeeled, cut into 8 wedges
3/4 cup chicken broth
2 tablespoons balsamic vinegar
1 1/2 teaspoons cornstarch
1 teaspoon sugar

Heat 1 tablespoon olive oil in a skillet over medium heat.

Sprinkle salt and pepper on pork chops to taste and saute until browned and fully cooked (about 5 minutes on each side depending on thickness of chop). Remove chops.

In same skillet, add remaining olive oil and saute apple wedges (we cut them into slices instead of wedges) on both sides until lightly browned and tender, about 3 to 4 minutes.

In a small bowl, mix chicken broth, vinegar, cornstarch and sugar and whisk thoroughly (sugar blends better if chicken broth is warm).

Add mixture to skillet with apples. Heat to boiling and return pork to skillet to heat through. (Our chops were thick so we let them simmer in the sauce for 5 minutes). Very good served with couscous or egg noodles.

Variations: Add 1/2 cup raisins or dried or fresh cranberries to skillet when you add the liquid. If using fresh cranberries, leave on the heat a few minutes until they pop.

Gary Gates for Countdown To Dinner

Thursday, January 04, 2001

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