Wednesday, June 7, 2017

Recipes by Jean Stapleton: Chili; Lobster Quiche

Jean Stapleton's Chili

1 pound fresh mushrooms or 2 cans (6 to 8 ozs. each) sliced mushrooms
6 tbsps. butter (or margarine)
1/4 cup instant minced onion
1/4 tsp. instant minced garlic
1/4 cup water
2 lbs. lean ground beef
1 can (2 1bs. 12 ozs.) tomatoes, broken up
1 can (1 1b. 4 ozs.) red kidney beans, drained
1 tbsp. chili powder
2 tsps. salt
1 tsp. ground cumin
2 cups cooked spaghetti, cut up

Clean and slice fresh mushrooms (or drain canned mushrooms). In a large skillet melt 3 tbsps. of the butter. Add mushrooms and saute 5 minutes. Set aside. Rehydrate onion and garlic in water for 10 minutes. In same skillet melt remaining 3 tbsps. butter. Add onion and garlic; saute for 2 minutes. Add ground beef one third at a time; cook and stir until brown, about 5 minutes. Add tomatoes, kidney beans, chili powder, salt and cumin; stir well. Bring to boiling point. Reduce heat, cover and simmer for 20 minutes. Add reserved mushrooms and spaghetti. Cover and simmer for a few minutes longer. Serve with corn chips and shredded cheddar cheese if desired. Serves 8.

Jean Stapleton's Lobster Quiche

1 package prepared pie crust mix
6 frozen South African rock lobster tails (each weighing 2 ounces)
Boiling salted water
1 cup (4 ounce) grated Swiss or Gruyere cheese
1 tablespoon minced white onion
1 tablespoon butter
4 eggs, well-beaten
2 cups half-and-half or light cream
1 teaspoon salt
1/4 teaspoon ground white pepper
1/8 teaspoon ground nutmeg

Prepare pie crust according to package directions. Roll out on lightly floured board. Make large enough to line bottom and sides of an ungreased 9-inch pie pan. Press pastry lightly against pan sides, allowing about 1/2-inch overhand. Flute edge. Prick with fork. Partially bake in preheated 400 degrees F. oven about 8 minutes.

Drop frozen rock lobster tails into boiling, salted water. When water boils again, boil for 2 minutes. Drain in colander; drench immediately with cold water. Remove underside membrane with scissors or poultry shears and pull out meat in one piece. Slice meat crosswise. Reserve 6 halves sliced lengthwise for garnish. Place remaining meat in bottom of partially baked pie shell. Sprinkle cheese over meat.

Sauté onion in butter until golden; reserve.

Beat together eggs, half-and-half, salt, white pepper, nutmeg and cooked onion. Pour over lobster and cheese in pie shell. Bake in preheated 350 degree F oven for 40 to 45 minutes, or until a knife inserted in center comes out clean. Garnish with rock-lobster slices to form a star design. Serve warm or at room temperature.

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