SPINACH QUICHE

 Ingredients
    Quiche Crust:
    1 1/2 cups flour 
    1/2 cup crisco, chilled
    3-4 Tbs. ice water 
    1/2 tsp. salt 
    Spinach Filling:
    1 pkg (10 oz.)chopped frozen spinach, squeeze all water out
    1 small onion chopped and sauteed in butter 
    3 eggs 
    1/2 pint heavy whipping cream 
    celery salt to taste
    pepper and salt to taste
    nutmeg to taste
    6-8 oz. grated swiss or cheddar cheese

 Directions
    Preheat oven to 375 Degrees F.
    In a large mixing bowl sift the flour and salt.  
    Using a pastry mixer, cut crisco into flour mixture. 
    Pour 3-4 Tablespoons of water over dough
    and mix with fork until blended. place dough in saran wrap 
    and flatten into a circle with your hands. chill for 15 minutes.
    remove from saran wrap and place on well-floured surface. using a
    floured rolling pin roll out to a disc about 14 inches in diameter. 
    then transfer to pie pan and trim the edge.
    Prick the bottom of the crust with a fork, and brush with an egg 
    white. Line bottom of crust with a thin layer of cheese, 
    then blend everything else together and poor into crust.
    Top with remaining cheese and bake at 375 degrees F. 
    until slightly set.

          VEGETABLE QUICHE

 Ingredients
    1 zucchini - sliced
    12 mushrooms - sliced
    1 cup green peppers - sliced
    1 lb spinach - cooked and chopped
    4 eggs - beaten
    3/4 cup grated cheddar cheese
    1 cup grated mozzarella cheese -- grated
    1/2 cup cream
    1 tablespoon flour
    1 tablespoon vegetable oil
    2 teaspoons chopped dill
    1/4 cup butter
    paprika

 Directions
    In 8 cup casserole, combine veggies and butter. Cover
    and cook at 100% for 5-7 minutes, stirring once midway.
    Add spinach and set aside. In another bowl, mix egg, flour,
    cream,oil, salt, pepper and cheddar cheese. Pour over
    veggies, cover with mozzarella, sprinkle with paprika.
    Put on a raised rack and cook at 70% for 15-17
    minutes. Let stand 5 minutes.

          IHOP'S HARVEST GRAIN & NUT PANCAKES

 Ingredients
    Waffle Mix:
    7 3/4 cups all purpose flour
    1 1/8 cups of Quaker quick oatmeal
    1-1/2 cups of whole wheat flour
    3-1/2 cups of corn meal
    l cup wheat bran
    3/4 cup of sugar
    2 cups of finely chopped pecans
    5 3/4 tablespoons baking powder
    2-1/2 teaspoons baking soda
    2 1/3 tablespoons dry malt*
    1-3/4 teaspoons salt
    Waffle/Pancake Batter:
    1-3/4 cups of buttermilk (use 2 cups + for pancakes!)
    2 x-Large eggs
    2 cups of above Waffle mix
    2 teaspoons liquid vanilla
    6 tablespoons butter
    1 teaspoon water

 Directions
    Waffle Mix: 
    Mix all ingredients together. Store in air tight
    container. Dry malt is available from home-brew stores or
    "scratch" bagel bakery Waffle/Pancake Batter: Put buttermilk in
    bowl and whisk in eggs. Whisk in Harvest Grain waffle mix. Melt
    butter in microwave with 1 teaspoon of water and whisk into
    batter.