Julia Chiles - US Midwest Style Recipes: A Cookbook of Dish Ideas from the American Heartland!

This is a turkey-based version of classic quiche. It combines breast turkey meat, smoked, along with eggs and Swiss cheese. Its wonderful, especially when served with fresh fruit.

Makes 6 Servings

Cooking + Prep Time: 40 minutes + 10 minutes cooking time

Ingredients:

• 1 x 9 pastry shell, unbaked
• 1 1/4 cups of diced, smoked, cooked turkey breast
• 1/3 cup of onion, chopped
• 1 tbsp. of butter, unsalted
• 1 to 1 1/2 cups of Swiss cheese shreds
• 3 slightly beaten eggs, large
• 1 cup of cream, light
• 1/2 tsp. of mustard, dry
• 1/8 tsp. of salt, kosher
• A dash of red pepper, ground

Instructions:

1. Bake pastry shell at 450F for four to five minutes, till it starts puffing. Remove it from the oven. Reduce temperature of oven to 375F.
2. Cook turkey with onions in skillet on med-high till onion becomes tender but has not yet browned. Sprinkle the cheese over the bottom of baked shell. Spoon the turkey mixture over the cheese.
3. Whisk eggs, cream, mustard, salt red pepper together in medium sized bowl. Pour this over turkey-cheese mixture.
4. Bake quiche at 375F for 25-30 minutes, till knife pushed into mixture near middle comes back clean. Allow quiche to cool for 8-10 minutes and serve.

These pancakes are made from buckwheat, which is a whole grain. It Makes them low in sodium and low in fat. The blueberries give them a pleasing, sweet taste.

Makes 6 Servings

Cooking + Prep Time: 55 minutes

Ingredients:

• 1/2 cup of flour, buckwheat
• 1/2 cup of flour, whole wheat
• 1 tbsp. of sugar, granulated
• 1/2 tsp. of baking powder, low sodium
• 1/4 tsp. of baking soda, low sodium
• 1/4 tsp. of salt, kosher
• 1 slightly beaten egg, large
• 1 1/4 cup of butter milk, reduced sodium
• 1 tbsp. of oil, cooking
• 1/4 tsp. of vanilla, pure
• 3/4 cup of blueberries, frozen/thawed or fresh

Instructions:

1. Stir both flours, sugar, baking soda, baking powder and kosher salt together in medium sized bowl. Make indentation in middle of this mixture. Set bowl aside.
2. Slightly beat the egg and stir in the oil, vanilla and butter milk. Add this mixture in one dump to flour mixture. Stir till barely combined and still a bit lumpy. Then stir in the blueberries.
3. Heat skillet on med. heat. Pour 1/4 cup of batter for each individual pancake onto the hot griddle. Spread batter in circles that are four inches in diameter.
4. Cook on med. heat till pancakes turn light brown. Cook one to two minutes each side. Serve promptly.

This recipe is a true family favorite. It includes bacon, eggs, ham and potatoes in a hearty and simple meal that is as good for brunch as it is for breakfast.

Makes 4 Servings

Cooking + Prep Time: 40 minutes

Ingredients:

• 4 slices of bacon
• 2 peeled, chopped potatoes, large
• Oil, cooking
• 8 oz. of chopped ham
• 5 lightly beaten eggs, large
• 1/4 tsp. of salt, kosher
• 1/8 tsp. of pepper, ground
• 1 ounce of cheddar cheese shreds

Instructions:

1. Cook bacon till crisp in large sized skillet and reserve the fat. Remove bacon. Drain on layered paper towels. Crumble and set bacon aside.
2. Add the potatoes to reserved bacon fat. Cook without covering on med. heat 8-10 minutes, till potatoes are browned and nearly tender, turning them frequently. Add ham. Cook for five to six more minutes, till potatoes are fully tender, while gently stirring.
3. Combine the eggs, kosher salt ground pepper in small sized bowl. Pour the egg mixture over the ham and potato mixture. Cook without stirring on med. heat till egg mixture starts setting around edges and on bottom. Lift and fold egg mixture, allowing uncooked egg to flow under it.