4-H & Quiche Lorraine & Link-Up Party

The 4-H program has taught many to "make the best better." I became a 4-her in 1986 when I received an invitation to join Club 99, the VIPs. My Auntie Karol organized the club and held the meetings in her home. The first we did two projects to enter at the fair - cooking and sewing. I learned how to give a demonstration (a live tutorial) and the beginning of the how-to of cooking and sewing.

Auntie Karol & Me

That was the beginning, and the projects only expanded from there. During my time in 4-H, I participated in beekeeping, horses, art, cooking, quiliting, public speaking, and had participated in the fair on a county and state levels. Bless my parents for supporting me in the horses as they were both "city folk" and learned right along with me with the how-to on a horse.

My Auntie Karol is my Dad's sister. She participated in 4-H as a child and is a magnificent cook and incredible seamstress. She can create anything,


The 4-H pledge is:

I pledge my head to clearer thinking,
my heart to greater loyalty,
my hands to larger service
and my health to better living,
for my club, my community, my country, and my world.

The pledge talks about things that I hold dear and my opportunity to contribute in my current club, my family. For me, it was a wonderful growing up. 4-H has been a long standing tradition in my family. My maternal great-Grandma Melba taught 4-H for years. She gave me my first sewing lesson. We made a hot pad together.

Grandma Melba

Not all pies are sweet. Some can be a supper as well.

Quiche Lorraine
Source: Newspaper Clipping from Grandma's Recipe Box

Ingredients:

4 oz. short crust pastry (pie crust)
1-3 oz. lean bacon
2 eggs
2 oz. grated cheddar cheese
1 small onion
1/2 oz. butter or margarine
a few grains of cayenne pepper (optional)
1 cup (scant) milk

Line a flan or shallow pie tin with the pastry. Cut the bacon into inch-wide strips and slice the onion finely. Fry gently in butter, without browning. Turn into pastry case. Beat the eggs, cheese, milk, and pepper. Pour over the bacon and bake for 35-40 minutes at 375-400 degrees. Serves 4-6.
Variation 1 - Swiss
In place of bacon, have a layer of thinly sliced potatoes, then proceed as above.
Variation 2 - Onion
In place of bacon, slice and blanch two good-sized onions. Drain well. cover the bottom of the pan with them and then go ahead as with "Quiche Lorraine."
Notes: The recipe calls for no salt most likely because the bacon and cheese both have salt. We opted for
Variation 1 which could have used a little salt.

*****Link Up Party*****

Remember to add your favorite recipe! Anything will do!

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