Recipe(tried): Light Springtime Dinner in Fla.....

Good Morning Everyone!

I am trying to post this as quick as I can as I have errands to run this morning and the roofers will be here any moment. I certainly don't want to be here....neighbors have told me to try to be out of the house as they make quite a racket up there!

I have planned to return some books to the Library and spend some time at the mall getting a house-warming gift for friends who have invited us over on Saturday. I will be making the dessert, something chocolate...

Therefore, dinner tonight will be something easy to prepare and light... we will be enjoying a Farmer's Stand Quiche, a refreshing Green Gruit Salad and Walnut-Pear Muffins.

Have a great day!

Gina

FARMER'S STAND QUICHE
From: Gina, Fla

2 small yellow squash, washed and chopped
1/2 cup chopped onions
1/2 sweet red bell pepper, washed, seeded, cored and chopped
4 garlic cloves, minced
3 Tbsp. olive oil
6 eggs, well beaten
1 cup cream
1 (8 oz.) pkg cream cheese, softened
4 slices bread, crusts removed and torn
1 pkg. frozen chopped spinach, thaw and drain well
2 cups grated Swiss cheese
1/2 cup grated sharp Cheddar cheese
Salt and pepper to taste
1/2 tsp. ground nutmeg

Saute squash, onions, red bell pepper and garlic in olive oil. Set aside to cool.

In a large bowl with mixer beat eggs, adding the cream.

Add the cream cheese in pinches along with the torn bread.

Add the spinach, cheeses, spices and cooled veggies. Mix well. Pour into a well buttered 10-inch springform pan.

Bake on a cookie sheet for 55 minutes at 350 degrees F.

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GREEN FRUIT SALAD
serves 6

1 small ripe honeydew melon, scooped into balls
1 small ripe Galia melon, scooped into balls
4 ripe kiwi fruits, peeled and chopped
green grapes, as many as you like, halved
1 T. freshly chopped mint
2-3 T. Midori melon liqueur
1 T. sugar
Combine all fruits in a large bowl, add the juices from cutting the melons. Stir in the mint and liqueur, add the sugar and stir to blend. Chill for just under 30 mts. before serving.

*If you can, use apple mint or pineapple mint.

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WALNUT-PEAR MUFFINS
makes 12 muffins

1 1/2 c. flour
2/3 c. firmly packed brown sugar
1/2 c. whole wheat flour
1 T. baking powder
1/2 t. salt
1/2 t. cinnamon
1/2 t. nutmeg
1 1/4 c. chopped and peeled pear
1/3 c. chopped walnuts
3/4 c. milk
2 T. veg. oil
1 egg, beaten
cooking spray
1 T. sugar

Preheat oven to 400.

Combine 1st 6 ingred. Blend well and stir in fruit and nuts, blending well. Make a well in the center and pour in the milk, oil and egg, blend well just till moistened. Dough will be sticky.

Divide batter evenly into the tins coated with oil spray, sprinkle with sugar and bake for 20 mts. Remove from tin immediately and cool on rack. When cooled, dust with confectioner's sugar.