Flying Eagle Catering and In-Home Meal Service

 Crustless Quiche

1 lb small curd
   cottage cheese
1/2 lb grated
   swiss cheese
1/2 lb grated
   cheddar cheese
4 eggs
1/2 cup flour
1/2 cup milk
1/2 cup butter, melted
1 tsp baking powder
1 10 oz pkg frozed
   spinach, thawed,
   water removed
2 tsp  Cosgrove's Original
   All-Purpose Spice Blend

Mix all ingredients.  Pour
into greased 9x13 pan. 
Bake at 350 for approxi-
mately one hour.

Roasted Roots (see note*)

1 1/4 cup sweet
  potato, peeled,
  medium (1/2") diced
1 1/4 cup parsnip,
  peeled, medium diced
1 1/4 cup carrot,
  peeled, medium diced
2 tbl olive oil
2 tbl Cosgrove's Original
  All-Purpose or
  Mediterranean Spice Blend

Toss sweet potato, par-
snip and carrot with olive
oil.  Sprinkle with prefer-
red spice blend.  Toss again
until everything is well coat-
ed.  Spread on cookie sheet
in a single, even layer. 
Roast in 350 degree oven for
35-40 minutes, until roots
are cooked through.  Serves 6.

*Note: Feel free to substi-
tute any hard root vegetable
such as turnips, rutabagas or
even beets.  Of course, all
potatoes work well with this
recipe.

Roasted Vegegables

4-4 1/2 cups total
   of any of the
   the following:

   Zucchini, halved,
    sliced 1/2" thick
   Yellow Squash,
    halved, sliced
    1/2" thick
   Yellow or Vidalia
    Onions, Peeled,
    julienned 1/2"
   Red, yellow or
    green bell pepper,
    julienned 1/2"
   Fennel Bulbs, wedged
    into 1/8s
   Eggplant, peeled,
    diced 1/2"
2 tbl Olive oil
2 tbl Cosgrove's Original
   All-Purpose or
   Mediterranean  

   spice Blend

Toss vegetable medley with
olive oil.  Sprinkle with
preferred spice blend.  Toss
all again until well coated. 
Spread in a single even layer
on a cookie sheet.  Roast in
a 425 degree oven 15-20 minutes,
until edges just begin to char
and vegetables are cooked
through.  Serves 6

Ee-Yore's Chicken Tacos

1 6oz chicken breast,
   boneless, skinless,
   julienned
1 tbl olive oil
1 tbl Cosgrove's Original
   Bar-B-Q spice Blend
2 6" flour tortillas
2 slices swiss cheese
  Standard taco toppings:
   shredded lettuce,
   tomoatoes, onions,
   salsa, etc., to taste

Heat olive oil in non-stick
skillet until just shimmer-
ing.  Toss julienned chicken
breast with spices and care-
fully add to hot pan.  Saute
chicken until cooked through,
about 6 minutes, stirring con-
stantly.  Divide chicken be-
tween two tortillas, top with
one slice of cheese and desir-
ed toppings. fold and serve.
Serves 1.

    Middle John's 
Blackened Chicken Breasts

Blackening is tradition-
ally done in smoking hot 
cast iron skillet with 
plenty of butter.  As 
many of us don't have 
cast iron cookware and 
all of us should limit 
our cholesterol intake, 
this recipe is a satisfy-
ing variation on the 
original.

6 5-6 oz boneless, 
  skinless chicken breasts
  Non-stick cooking spray
6 tbl Cosgrove's Original 
  Blackening spice Blend 
  (more or less to taste)
2 tbl  Olive oil

Preheat oven to 350 degrees.  
Between two pieces of plastic 
wrap, pound chicken breasts 
until an even thickness is 
achieved (approx. 1/3").  
Spray both sides of breasts 
with cooking spray and coat 
with 1/2 tablespoon of spice 
blend per side (more or less, 
to taste).  Heat non-stick, 
oven proof skillet with 2 table
spoon of olive oil over high 
heat until oil is shimmering, 
not quite smoking.  With tongs, 
gently lay chicken in skillet 
(beware of spatter!) and cook 
until blackened, about 2 minutes.  
Turn and cook other side the same.  
Move skillet from stovetop to 
oven to finish cooking, approx-
imately five minutes.  Serves 6. 

Rice Pilaf

2 tbl butter
1/4 cup celery, small diced
1/4 cup onion, small diced
1/4 cup green pepper, small diced
1/4 cup carrot, shredded
1 cup white or brown rice
2 cup chicken broth
2 tbl Cosgrove's Original 
   Mediterranean Spice Blend

Melt butter in medium sauce 
pan.  Add celery, onion, 
pepper and carrot and saute 
until onion turns translucent.  
Add rice and saute another 2 
minutes, stirring constantly.  
Add broth and spice.  Bring to 
a boil.  Reduce heat to low, 
cover and simmer for 30 minutes 
or until nearly all the water 
is absorbed.  Serves 4-6.

Sevena's Barbequed Brisket

3-4 lb Beef 
   Brisket
3 tbl Cosgrove's Original 
   Bar-B-Q Spice Blend
1/2 cup Brown Sugar
1/3 cup olive oil
2 cup apple juice, divided

For rub, combine sugar and 
spice blend.  Rub liberally 
over entire brisket surface.  
For marinade, whisk together 
1/4 cup apple juice and oil.  
Place brisket into large 
resealable bag, add marinade, 
seal and refrigerate for at 
least 2 hours, up to 24 hours.

Charcoal Grill Method:  Pre-
pare fire on one side of fire 
box to allow for direct and 
indirect heat areas.  Remove 
brisket from marinade, discard 
marinade.  Place brisket, fat 
side up, on indirect heat side 
of grill.  Cover and cook for 
1 1/2-2 hours rotating and 
basting with reserved apple 
juice every 20 minutes or so, 
until internal temperature 
reaches 140 degrees.  Move 
brisket to direct heat and 
continue to cook, uncovered, 
basting liberally with 
your favorite barbeque
sauce, for an additional 30 min-
utes.  Internal temperature 
should reach 165.
Remove from heat and let rest 
15 minutes.  Slice against the 
grain.  Serves six.

Oven Method:  Preheat oven to 
300.  Remove brisket from mar-
inade, discard marinade.  Place 
brisket, fat side up, in roast-
ing pan with reserved apple juice.  
Cover tightly with foil and cook 
in oven for 2 1/2- 3 hours.  
Remove foil, baste brisket with 
your favorite barbeque
sauce, and continue to cook, 
uncovered, for an additional 30 
minutes.  Remove from oven and 
let rest 15 minutes.  Slice 
against the grain.  Serves six.