Gentri + Rachel {recipes, part 2}

MINI QUICHE

Pie Crust (from the Deseret Recipes Cookbook):  This is my go to pie crust recipe - so flaky and good!
Makes 2 regular size pie crusts or 24 miniature quiche

2 1/2 cup flour
1 teaspoon salt
1 cup butter flavored shortening
1/4 cup cold water
1 tablespoon white vinegar
1 egg, beaten

Combine flour and salt in a bowl.  Add the shortening in and cut with a fork or pastry knife until it has the consistency of cornmeal. 

In a separate bowl, combine the water, vinegar and egg.  Add the liquids to the dry ingredients until the dough sticks together.  Divide the dough in half and roll out to 1/4 inch thick.  Fit loosely into the pie tins.  For regular pies, bake at 375 for 10 to 12 minutes.

Spinach Onion Filling (created by Gentri Green):
1 tablespoon butter
1 onion diced finely
3 hand fulls of washed spinach
5 eggs
2 cups of grated mozzarella cheese

In a frying pan, brown the onion using the butter.  Add the spinach and let it brown together on medium heat.  In a separate container, beat the eggs together.  Add the onions and spinach to the eggs and add the cheese.  Stir.  Pour the mixture into the pie crusts and bake at 375 for 20 minutes or until the crust looks golden brown on the top.


SUNRISE CITRUS JULIUS (by Heber Green)
Serves 4

1 can concentrated limeade
1/4 cup orange juice (add more to add sweetness)
4  cups of ice

In a blender, blend all ingredients together.  To make it sweeter, add more orange juice.


MORNING GLORY SPINACH SALAD:
Serves 8
From American Profile Magazine

1 large bunch of spinach torn into pieces
1 pint of strawberries sliced

Dressing:
1/4 cup sugar
2 tablespoons sesame seeds
1 1/2 teaspoons finely minced onion
1/2 teaspoon Worcestershire sauce
1/4 teaspoon paprika
1/2 cup canola oil
Salt to taste
1/4 cup red wine vinegar (optional)

Wash spinach and pat dry.  Add strawerries and almonds to the spinach in the salad bowl and toss them together.  Cover and refrigerate until ready to serve.

Combine all dressing ingredients in a bowl. Mix well.  Pour over salad and toss right before serving. 

GREEN BEANS WITH PROSCIUTTO
Serves 10

1 Container of prosciutto
about 4 cups of green beans

Fry the prosciutto on medium in a frying pan until slightly crispy.  Add the green beans to the pan and cook for 4 minutes until the green beans are slightly tender.