What’s Cookin’?

A Taste of Heaven
PMH Auxiliary

Venison Parmesan
Joel Callison
1 lb. Venison round steak
1/8 tsp. pepper
½ tsp. salt
½ cup dry bread crumbs
¼ cup grated parmesan cheese
1/8 tsp. paprika
1 egg
1/3 cup oil
Cut meat into 4 serving pieces; pound until ¼ inch thick.
Stir together bread crumbs, pepper, salt, paprika and parmesan cheese.
Beat egg slightly.
Dip meat into egg, then crumb mixture, coating both sides.
Heat oil in large skillet.
Brown meat until golden and done.
Drain well.
Serve immediately with sauce and spaghetti noodles (cooked according to instructions).
Sauce:
¼ cup chopped onion
¼ cup chopped green pepper
2 Tbsp. butter
2 1/2 cups canned tomatoes, cut up
Pinch sugar
1 tsp. oregano
½ tsp. basil
1 clove garlic or ¼ tsp. garlic powder
Sauté onions and peppers in butter until clear; add tomatoes.
Stir until blended and add spices.
Cook over medium heat for 20 to 25 minutes, until thickened.
Note: Meat should be prepared last so coating will remain crunchy under the tomato sauce and spaghetti.

Italian Broccoli Quiche
Helen Fleming
10 oz. pkg. frozen chopped broccoli
½ cup chopped onion
1 Tbsp. milk
½ tsp. salt
¼ tsp. Italian seasonings
4 eggs
½ cup parmesan cheese
4 slices bacon

Thaw broccoli and drain on paper towel.
Sauté onion in oil; add milk, salt and seasoning.
Heat thoroughly.
Beat eggs well, and stir in ¼ cup milk.
Add to remaining milk.
Add broccoli and ½ cheese.
Pour into a greased 9-inch quiche dish.
Sprinkle with bacon and more cheese.
Bake 350º for 30 minutes, until set.