Good Morning Everyone!

It's a beautiful morning in Central Florida, the air is crisp, the birds are chirping and the yard beckons for some company!

Tonight we will be enjoying a meal of Ranch House Crab Quiche, Tomato Salad and Iced Tea. This particular recipe makeas 2 pies, freeze one for Brunch or give it away to a neighbor...

Enjoy!

Ranch House Crab Quiche
makes 2 pies

1 pkg. Pillsbury Pie Shell
4 cans crab meat, drained and picked clean
5 eggs, beaten
1 pint heavy whipping cream
1/2 t. grated nutmeg
1/2 c. green bell pepper, chopped fine
1/2 c. red bell pepper, chopped fine
2 scallions stalks, chopped fine
1/2 stick butter
salt and pepper to taste
2 c. monterrey jack and swiss cheese mixed together
dash of Tabasco
1 envelope of Ranch House Dressing mix, divided

Melt butter in a large skillet and saute all veggies. After draining and picking clean the crabmeat, add to the veggies. Simmer, add salt and pepper and Tabasco.

Prepare the pie shells by pricking the bottom and pre-baking for about 5 mts.

When cooled, sprinkle the bottom of each pie shell with the Ranch House mix, dividing the envelope between the two pie shells. Layer crab mixture and cheese alternately ending with cheese. Beat the eggs with the nutmeg and whipped cream together and pour over top of cheese. Sprinkle top with paprika and bake at 350 for 30-35 mts. or until set.

Tomato and Basil Salad

2 large tomatoes, sliced
2 basil leaves, chopped
olive oil
balsanic vinegar
salt and pepper to taste

Slice tomatoes, sprinkle the chopped basil over and season with salt and pepper. Drizzle olive oil and balsamic vinegar over top.