I am trying to figure out a food to sell at the market. It is an early market, it

I have always simmered mine too because I was waterbathing it.

So I brought it to a boil and then it was water bathed for 20 minutes, then the cool down in the jars. Sure Ang, give it a try, it is good.

 
I am working on some breakfast quiche/muffin type recipes.

The first batch came out too soft. But the flavor was good. I am putting shredding zucchini in them. Should I salt and drain the zukes or up the flour amount.

Here is what I used.

2 eggs
1 cup milk
1/2 cup Bisquick
1 cup cheese, shredded, cheddar
1 cup shredded zuke
1/3 cup bacon, crumbled
1/4 cup grated asiago cheese

I made that master batch and baked two in a 6 muffin pan, then to the other half batch, I added about 1/8 cup quarted grape tomatoes, a little diced red onion, and red bell pepper. I had to put them back in the oven for another 10 minutes and still have the soggy bottom issue. They taste great but the texture is off. Any advice to fix this recipe? Thanks!

 
Posted in T and T. And while I was there, I found a recipe that I have been hunting for.

I thought it was a creole sauce, but it is title ranchero sauce. Yay, I can finally forget about that recipe! I made this a long time ago and hadn't been able to find it. As I remember, it was very good and froze very well.

 
The Zuch could make it soft. Are you shredding / salting/rinsing/drying? Or just shredding.

Depending on the zuch, they may contain alot of H2O, which would impact the outcome. What a fun recipe. Once you nail it, it sounds really flexible. Can add some red pepper, feta, or some basil, etc. I hope it works!

I know you enjoy Michelle's artichoke recipe. I love it. Make it frequently. Have you checked out the tomato/bacon tarts? I often make them together. The flavors go well. I will search, but I think it is on Mimi's....Magnolia pointed out the recipe.

Best,
Barb

 
that's why I am the T&T nag---I like to go there first to find favorites, and if I can't find it

then I have to do the search thing, but I love it when a recipe is right there in T&T.

 
Nah, it's a local hot dog, Redondo's. You can tell from the distinctive red color...

Bento boxes usually have 3-4 kinds of protein, and hot dogs are quite often included. Spam too, sometimes.

smileys/smile.gif

 
I didn't salt it, but i did shred it and put it on some paper towels.

I think that will help. I made a Greek Spinach Feta with a sliced tomato baked on top; really pretty. It weighs 5 oz so I am trying to figure out what to charge for it. It is the size of a 6 cup muffin pan baked to the top. Thanks for the tip about draining the zuke.

 
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