Last week, I had the honor of serving as the keynote speaker for the Farm Bureau Professional Assistants Luncheon during the annual Mississippi Farm Bureau Secretaries Conference in Jackson. What a terrific group of ladies!
The mission of Farm Bureau is to create an environment in which Mississippi farmers, ranchers and Farm Bureau members can have a better life and make a better living. These women certainly do their part to make this a success. Each year at the convention, they share ways to improve themselves and the individual work they do in their respective counties throughout the state.
This year’s theme was “The Art of Agriculture.” My speech was titled “From Home Ec to Hollywood.” After a delicious lunch, I spoke about my experiences and work as food stylist for the movie “The Help.” My speech’s theme was to “go for it” and never give up. Just the fact that I made a single phone call to Tim Kalich, editor and publisher of the Greenwood Commonwealth, over 10 years ago about writing this column has led me to where I am today. They were such a great attentive audience and asked some terrific questions. We also talked about women in the work force, the jobs we have and similar problems we encounter. The friendship and camaraderie of the ladies who attended really warmed my heart.
They sent me home with a basket filled with Mississippi products. We have really enjoyed the peanut brittle, sweet potato cookies and fudge, beef jerky, peanuts and a great Mississippi State tea towel for my kitchen. I want to say thanks again to this wonderful group of ladies.
I want to wish everyone a happy Mother’s Day. Last year, my sisters-in-law and I held a brunch to honor our moms. We had a variety of quiches, fruit and salads with homemade salad dressings. It was great. This reminds me of summer, and it is right around the corner. I hope you will give these recipes a try. They are quick and delicious. Thanks for reading.
CRUSTLESS HAM AND SPINACH QUICHE
2 tablespoons olive oil
1 onion, chopped
½ red bell pepper, chopped
½ green bell pepper, chopped
½ pound ham, cut in small cubes
1 (10 ounces) frozen chopped spinach, thawed and drained
6 eggs
½ pound Monterey Jack cheese with peppers, grated
Salt
Pepper
Few dashes of Tabasco sauce
Preheat oven to 350 degrees. Grease and dust a 10-inch pie or quiche plate with flour. Heat oil in skillet, and cook onion and peppers until wilted. Add spinach, and cook until any excess moisture has evaporated. Let cool. Beat eggs, and add grated cheese. Stir into onion and spinach mixture. Season to taste with salt, pepper and Tabasco sauce. Turn into pie plate. Bake for about 30 to 45 minutes or until toothpick comes out clean.
BROCCOLI AND MUSHROOM QUICHE
1 (10 ounces) package frozen chopped broccoli, thawed and well drained.
1 cup shredded cheddar cheese
1 cup sliced, fresh mushrooms
6 eggs
1 ½ cups half and half
1 teaspoon salt
1 teaspoon pepper
1 unbaked 9-inch deep dish pie shell
Spoon broccoli evenly over pie crust. Sprinkle with cheese and mushrooms. Beat eggs, half and half and salt. Pour over broccoli. Bake at 375 degrees for 45 minutes.
CHICKEN AND ARTICHOKE QUICHE
1 onion, chopped
1 clove garlic, chopped
1 tablespoon butter
1 can artichoke hearts, sliced
1 small can black olives, sliced
1 cup chopped cooked chicken
½ cup half and half
1 cup whipping cream
3 eggs
1 teaspoon salt
1 teaspoon pepper
1 cup Swiss cheese
1 9-inch deep dish pie shell
Saute onion and garlic in butter. Layer chicken, artichokes and black olives in an unbaked pie shell. In a separate bowl, beat eggs. Add half and half, whipping cream, salt, pepper and cheese with onion mixture. Pour over ingredients in pie shell. Bake at 375 degrees for 35 to 40 minutes. Let set for 10 minutes before slicing.
• Contact Lee Ann Flemming at lafkitchen@hughes.net.
