4 Kids 'n Us Recipes

Ingredients

8 TB strawberry vinegar
1 tsp. salt
1 TB granulated sugar
1 oz. frozen strawberries
2 TB Dijon mustard
dash Tabasco sauce
dash white pepper
3 cups salad oil
4 TB water

Method

Place strawberry vinegar, salt, sugar, strawberries, mustard, Tabascop,
and white pepper in storage container. Using hand-held blender, blend
ingredients well. Add oil in four parts, blending thoroughly after each
addition. Add water and blend one last time.

Yield: 8 servings

Ingredients

6 cups shredded potato, blanched
1 onion, julienned
15 eggs
3 pints heavy cream
3 Tbsp. chopped parsley
2 cups Japanese bread crumbs
2 cups Stilton cheese
3 Tbsp. clarified butter
salt & pepper to taste

Method

1. In a saute pan, heat clarified butter, saute potatoes and onions
until brown.
2. Season potatoes and onions with salt and pepper, place in baking
dish.
3. Heat oven to 350º F.
4. Combine eggs and cream in a bowl with a whisk.
5. Pour custard mix over potatoes and bake in oven until the custard
is set, approximately 30 minutes.
6. Combine the bread crumbs and cheese and top the quiche with the crust
mixture.
7. Bake an additional 15 minutes at 350ºF to brown the crust.