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I hope you enjoy the recipes!

[Archives ]

1. QB Poppers
2. Quesadilla Supreme
3. Quiche Dauphine
4. Quick-And-Easy Anadama Bread
5. Quilter's Rice Pudding
1. QB Poppers

Prep Time:25 min
Inactive Prep Time:--
Cook Time:10 min
Level: Easy
Serves:6 poppers


6 bacon strips
6 medium jalapeno peppers, seeded
1/2 pound Monterey jack cheese, shredded
1/2 pound sharp Cheddar, shredded


Cook the bacon in a skillet over medium heat until 75 percent done. Combine the cheeses in a small bowl. Stuff each pepper with some cheese, wrap the peppers with the bacon strips, and secure with toothpicks.

Preheat a grill to 375 degrees F. Preheat the oven to 450 degrees F.

Grill on a hot grill until grill marks appear, about 5 seconds. Remove them immediately to a small sheet pan and bake them in the oven until cooked through. Remove the peppers from the oven to a serving plate and serve.


A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

Recipe courtesy Q MasterZ

Source: Food Network
2. Quesadilla Supreme

Categories: Meat

Yield: 4 Servings      

      1 lb Ground beef and/or
      1 cn Refried beans with peppers
      1 pk Taco seasoning mix
      4    (12-inch) flour tortillas
     10 oz Cheddar cheese; grated
     10 oz Monterey Jack cheese; grated
      2 c  Prepared guacamole -or-
      2    Avocados; mashed
      1    Jar (2.25-oz) sliced black olives; drained
      2    Tomatoes; chopped
      1    Bunch green onions; chopped
      1 ct (8-oz) sour cream

Brown beef and season according to taco seasoning directions. Butter 1 side of tortilla and place on a cookie sheet, buttered side down. Cover with the following layers: refried beans, taco seasoned beef, and two kinds of cheeses that have been mixed together. Cover with another flour tortilla that has been buttered on the top side. Bake 5 to 6 minutes at 500. Broil for 2 to 3 minutes or until slightly brown and cheese has melted. Remove from oven and top with guacamole, black olives, tomatoes, green onions and a spoonful of sour cream. Cut into 4 wedges to serve. Yield: 4 servings.




From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior League.

3. Quiche Dauphine
Yield: 6 Servings
Categories: Brunch, Pies


    1/4 c  Flour
      1 ts Salt
    1/4 ts White pepper
    1/4 ts Dried rosemary; crushed
    1/2 ts Garlic powder
    1/2 lb Chicken livers
    1/4 c  Diced onion
      2 tb Oil
    1/4 c  White wine
    1/2 c  Sliced water chestnuts
      4    Eggs
      2 c  Whipping cream or milk
      1    10" baked pastry shell
      1 c  Shredded Gruyere cheese

Combine flour, salt, white pepper, rosemary and garlic powder. Dredge chicken livers in flour mixture. Saute onion in oil until tender, add livers and gently stir-fry. Stir in wine and cook until liquid is absorbed, stirring constantly. Remove from heat. Add water chestnuts. Beat eggs with whipping cream. Fill pie shell with chicken liver mixture. Pour egg mixture over livers. Sprinkle top with cheese. Bake at 300F 1 hour and 15 minutes.

  Created by: Salmagundi, San Francisco
  (C) 1992 The Los Angeles Times
  Posted to MM-Recipes Digest V4 #291 by Jack Elvis on Nov 06, 1997

4. Quick-And-Easy Anadama Bread
Yield: 10 Servings
Categories: Bread


    1/3 c  Cornmeal
      1 ts Salt
      1 pk Active dry yeast
      3 c  All-purpose flour
    1/4 c  Light molasses
      3 tb Margarine or butter
      1 lg Egg

About 3.5 hours before serving or day ahead:
  1. In large bowl, combine cornmeal, salt, yeast, and 1 cup flour.  In 1-quart saucepan over low heat, heat molasses, margarine or butter, and 1 cup water until very warm (120 degrees to 130 degrees F). Margarine or butter does not need to melt completely. Meanwhile, grease a 2-quart souffle dish or casserole.
  2. With mixer at low speed, gradually beat molasses mixture into dry ingredients just until blended. Increase speed to medium; beat 2 minutes, occasionally scraping bowl with rubber spatula. Beat in egg and 1 cup flour to make a thick batter; continue beating 2 minutes, scraping bowl often. With wooden spoon, stir in remaining 1 cup flour to make a soft dough.  

  3. Place dough in souffle dish. Cover and let rise in warm place (80-85 degrees F) until doubled, about 1 hour.
  4. Preheat oven to 375 degrees F.  Bake bread 30-35 minutes until browned and loaf tests done. Remove loaf from souffle dish. Cool bread on wire rack.

Makes 1 round loaf, about 10 servings. Each serving: About 210 calories, 5 g fat 21 mg cholesterol, 270 mg sodium.
  From archives.

Source: Steve's Recipe Database
5. Quilter's Rice Pudding

Categories: None

Yield: 1 Servings

2 1/2 c Cooked rice
1 1/2 c Scalded milk
2/3 c White or brown sugar      
3    Eggs; beaten
1 ts Salt
2 tb Vanilla
1 ts Cinnamon
1 ts Nutmeg
1/2 c  Raisins
3 tb Soft butter

Combine all ingredients. Pour into a lightly greased crockpot. Cook on high for 1 -2 hours. Stir during first 30 minutes. Recipe can be doubled.



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