Apple Fritters

• 1 cup flour
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 2 Tbsp sugar
• 1 egg, beaten
• 1/2 cup milk
• 1/2 cup apples, finely chopped
• 1/2 cup powdered sugar
• 1 tsp cinnamon

Sift dry ingredients together.  Combine beaten egg and milk.  Gradually blend into dry ingredients.  Stir in apples, beat well.  Drop by spoonful onto hot, greased griddle.  Fry on both sides for 2 minutes or until golden brown.  Drain on paper towels.  Roll in mixture of powdered sugar and cinnamon and serve warm.

YUM!

Spanish Frittata

• 4 Tbsp olive oil
• 2 cups frozen diced potatoes with onions, red and green bell peppers
• 1/2 cup bacon crumbles
• 6 large eggs, beaten
• paprika
• 1/3 cup 4 cheese blend
• salt and pepper to taste

Heat olive oil in an [ovenproof] skillet over medium-high heat on the stove.  Add potatoes and stir.  Cook 3-5 minutes until the potatoes are lightly coated with oil and start to brown.  In a separate bowl beat eggs and add salt and pepper.  Pour eggs over potatoes, add bacon.  Do not stir, but cook on medium heat until the eggs begin to set or become firm around the edges, about 3 minutes.

Place skillet on center rack in preheated oven at 400 degrees and bake until the eggs have set in the center, about 3 – 5 minutes.  Remove the skillet from oven.  Run a knife around the edge of the frittata to loosen it.  Place a plate upside down over the skillet.  Place a hot-pad on the plate and carefully invert the skillet so the frittata is sitting on the plate.  Remove the skillet leaving the frittata on the plate.

Top with 4 cheese blend and garnsh with paprika and parsley.  Cut into wedges and serve.

Lemon Mushroom Soup

• 1 lb firm white mushrooms, cleaned
• 1 medium lemon
• 1 Tbsp unsalted butter
• 2 Tbsp minced shallots
• 1/4 tsp dried thyme
• 1/2 bay leaf
• 1 tsp sea salt
• 1/2 tsp ground pepper
• 2 cups heavy cream
• 1 1/2 cups chicken stock (vegetable stock can be substituted
• 1 tsp cornstarch, dissolved in 1 Tbsp water
• 1 Tbsp minced parsley

Sprinkle mushrooms with lemon juice.

Then in a food processor, coarsely chop them.

Melt the butter in a heavy saucepan and lightly saute’ the shallots.

Add mushrooms, thyme and bay leaf, saute over medium high heat for 10 minutes, or until the liquid disappears.

Add salt, pepper, cream and stock, bring to a boil.  Reduce heat and simmer for 20 minutes, stirring occasionally. 

Add cornstarch to the soup and continue to simmer 10 minutes longer, stirring constantly, serve in warm bowls.

Sprinkle with minced parsley.

This recipe was sent to my email from my wonderful 1st mother-in-law (yes, I STILL love her and keep in touch with her . . . sort of - as long as email counts as “keeping in touch”.)  So anywho  — it MUST be good! )