Asparagus Quiche

In the late spring, asparagus appears in large quantities in farmers' markets and grocery stores. This recipe is a great way to make use of the seasonal abundance of asparagus. Mom's recipe calls for using canned asparagus. But using fresh asparagus is so easy. Just cook the asparagus either by oven roasting or in a pan on the stovetop.

Technically, a quiche usually has a crust, so this is a crust-less quiche or oven baked frittata. Call it whatever you want, the result is a delicious dish that is very filling and also makes good leftovers for work-day lunches. When I made this recipe, I did not have any fresh basil on hand, so I used dried basil.

Asparagus Quiche 

• 1/2 pound cooked asparagus pieces
• 1 cup skim milk
• 5 eggs
• 1 small onion, finely minced
• 1/2 pound shredded Swiss cheese
• 1 tsp. basil
• 1/8 tsp. pepper

Place asparagus in the bottom of a nine-inch pie pan. Beat milk and eggs in a medium bowl; add the remaining ingredients. Pour into the pie pan. Bake at 325 for 40 minutes. Allow to cool. Enjoy!

Lemon Oatmeal Cookies

Mom's homemade cookies were a standard part of my childhood. Outside of Christmastime, us kids always asked for classic chocolate chip or chocolate peanut butter chip. But sometimes, Mom would try out another recipe, and her recipe box is filled with all sorts of recipes. I found this recipe for Lemon Oatmeal Cookies. It sounded like such an interesting combination that I had not seen before.

These cookies are delicious and unique. You are not likely to be able to buy this cookie at a store. But the cookies are easy to make with ingredients you likely have in the kitchen. I did not have a lemon on hand, so I left out the grated lemon peel. I used store-bought lemon juice that I keep on hand. Mom's recipe called for only three-quarters cup of flour, but I found that the dough needed more flour so I increased it to one cup.

Lemon Oatmeal Cookies 

• 1/2 cup butter
• 1/2 cup sugar
• 1/2 cup brown sugar
• 1 egg
• 1 tsp. grated lemon peel
• 1/4 cup fresh lemon juice
• 1 cup flour
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 1 1/2 cup rolled oats

Cream the butter well and gradually add the sugars; beating until fluffy. Add egg, lemon peel, and lemon juice; beat until smooth. Sift together flour, soda and salt; stirred into creamed mixture. Stir in oats. Drop by tablespoon onto lightly greased cookie sheet. Bake at 375 for 10-12 minutes. Remove to a wire rack to cool. Enjoy!

Russian Dressing

Making homemade salad dressing is super easy. I tend to rely on homemade vinairgrettes because they are so easy to make with ingredients usually on hand. This Russian dressing is a little different from the homemade dressings that I usually make because of the use of mayonnaise. I found this recipe in Mom's recipe box. I recall having Russian dressing as a child, so I am sure Mom must have made this recipe. It is a delicious recipe to jazz up any salad.

Russian Dressing 

• 1/4 cup mayonnaise
• 1/4 cup catsup
• 1/4 tsp. onion powder
• 1 tsp. vinegar or lemon juice

Mix all ingredients until smooth, cover and refrigerate for an hour or longer to blend flavors.