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Program #144
Guest: Mary Beth Oxendine

CRUSTLESS CHEESE QUICHE

1/2 CUP SWISS, MONTEREY JACK, OR MOZZARELLA CHEESE
1/2 CUP CHEDDAR CHEESE
2 TEASPOONS BAKING POWDER
1/2 CUP FRESH GROUND WHOLE WHEAT FLOUR
3 CUPS HALF AND HALF CREAM
4 EGGS

Mix together salt, flour, and baking powder with a whisk. Combine eggs & cream, and then add to flour mixture and whisk all together. Place cheese, vegtable, and/or meat in bottom of pie plate. Pour liquid and flour mixture over top.

Bake at 350 degrees for 35 to 45 minutes until lightly browned on top and well set in the center. Cool about 10 minutes before serving.

TOMATO SALAD

5 ROMA TOMATOES, SLICED IN HALF
1/2 SWEET ONION, DICED
1/2 CUP ITALIAN SALAD DRESSING

TOSS ALL INGREDIENTS, CHILL AND SERVE!

Suggestion: For a little change, I slide a cucumber and add to the salad

FRUIT SMOOTHIES

Place the following in a blender:
Fresh or frozen fruit, orange sections, blueberries, strawberries, or 1/2 cup orange juice.

Blend till smooth and thick and pour in glass. Add a straw and serve.

Serving suggestion: In warmer weather, our family sits on the porch after a big Sunday dinner. This is a wonderful treat and reminds me of Andy Griffith on Sunday when they would rock on the porch and talk about getting ice cream.

Mary Beth and Joanne in the kitchen.

Mary Beth pulls some chicken.

Making a quiche.