Make and serve
in Ann Hess Pottery
Bake and serve quiche, pie & baked oatmeal
Tomato Basil Quiche
Bake in 10 inch diameter Ann Hess Pottery quiche plate
Saute: 1 cup slivered onions, 1 clove garlic minced in 1 teaspoon olive oil until browned. Spread on bottom of quiche plate. Sprinkle with 3/4 cup shredded mozzarella cheese. Top with 1 cup Roma tomato 1/4 inch slices and 1/4 cup shredded fresh basil.
Process 1 cup milk, 1 1/2 teaspoon cornstarch, 1/2 teaspoon pepper, and 3 eggs until smooth. Pour over tomatoes.
Place in room temperature oven. Turn oven on to bake at 350 degrees for 45-50 minutes or until set.
Let stand 10 minutes and serve.
Make and serve Guacamole bowls
hand turned wood pestles
1 garlic clove
1 seeded roma tomato, chopped
juice of 1/2 or more lime
1/3 fresh jalapeno pepper chopped
salt to taste
Mash garlic and
Mash avacadoes in the Guacamole bowl
Stir in remaining ingredients.
Note: The dip will keep its fresh taste and color when frozen.