Swiss Chard Pie (Mirta's surprise) - submitted by A&N

Ingredients

1 Bunch green or red chard (Steamed and chopped with excess water removed)
1 package Pillsbury piecrust
1 package of Muenster cheese, sliced (about 10)
1 large red onion, chopped
2 cloves garlic, chopped
5 eggs, raw
Lemon pepper seasoning and salt to taste
2 tbsp olive oil
Turbinado or regular sugar


Directions

Sautee garlic and onion in olive oil.  Add cooked chard and simmer uncovered to dry the mix.
Add salt and lemon pepper to taste.

Preheat oven to 375F. Line a tart pan with 1 piece dough. Prick with fork. Bake for 10 min.
Fill with chard. Make 5 wells in the chard for the eggs.  Ladle the raw eggs into the wells.  Place cheese slices on top.  Cover with dough and press edges all around to seal the pie. Prick with fork and sprinkle with sugar.

Bake for 30 minutes.

Serves 4-6 people

Implements

10” tart pan with removable bottom

Buttermilk Pancakes (Diana and Hanne)

Ingredients
11/4 cups flour
2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda

1 beaten egg
2 teaspoons butter
1 tablespoons vegetable oil
11/2 cups buttermilk

Directions
Mix dry ingredients to wet ingredients in bowl

Implements
Hand mix in bowl
Frying pan

Wendy’s Special French Toast

Ingredients
Challah, slightly stale, cut in thick slices
One egg per person
One cup of milk per person
Cinnamon
Nutmeg
Oil

Directions
The night before eating
Whisk together eggs, milk, cinnamon and nutmeg
Pour enough in the bottom of the soaking container to cover bottom
Place one layer of challah slices in the container
Pour more soaking liquid over the bread
Continue layering and pouring
Cover tightly and refrigerate overnight, turning container over once or twice to distribute the soaking mixture thoroughly

The day of the eating
As it is usually done!

Implements
Flat container with tight lid for soaking bread overnight
Skillet for frying

David Eyre’s Pancake (Old Galson Family Favorite)

Ingredients
½ cup flour
½ cup milk
2 eggs lightly beaten or egg beaters
Pinch of nutmeg
Juice of ½ lemon
4 Tbs margarine
2 Tbs confectioner’s sugar
Jam

Directions
Preheat oven to 425o. Combine, flour, milk, eggs, and nutmeg. Beat lightly; leave the batter slightly lumpy. Melt the margarine in a 12-inch skillet with a heatproof handle (to go into the oven). When very hot, pour in batter. Bake in oven 15 to 20 minutes or until pancake is golden brown. Sprinkle with sugar and return briefly to oven. Sprinkle with jam and lemon juice (yields about 2 to 4 servings).

Implements
12-inch skillet with a heatproof handle