CELEBRATING WITH STRAWBERRY PARFAITS

One of my new spring purchases, to jazz up my dark wood dining room is a thick pile, red Persian (copy) rug. It brightens up the room and feels cozy on the feet. To top off the stylish feeling, we made delicious strawberry parfaits:

STRAWBERRY PARFAITS (Makes 4)

1 large container of plain or vanilla yogurt
1 quart of fresh ripe strawberries, chopped
1 cup oatmeal
1 cup coconut
5T oil
4T honey

Mix oatmeal, coconut, oil and honey in large bowl and spread on a greased cookie sheet, place in 350 degree oven until golden brown. Place layer of yogurt in parfait glass first, then strawberries, and granola until filled.

GOLDEN EGG BREAD

Preheat oven to 350 degrees, lightly spray large loaf pan. The ingredients for a large, lovely loaf are:
1 package yeast
3/4 cup warm water
3 cups white flour
1/2 cup sugar
3 large eggs
1/4 cup olive oil
pinch of salt

Stir yeast in warm water and set aside in a warm place for ten minutes. Place yeast mixture in bread maker, then add flour, sugar, eggs, olive oil and salt. Knead on manual setting then remove and place in bread pan, cover with towel and place in warm area for 45 minutes-1 hour.
When bread is finished rising, place in oven and bake for 30 minutes. Cool before removing from pan.

SNOWY DAY SALAD GREENS AND QUICHE

Even though temperatures are below freezing at night, the outdoor lettuce (which is protected by plexiglas and a polycover) is thriving. The container is on the southside of the house, it heats up during the day, and much of the warmth is retained for night chill.
It was a perfect day to make Quiche, new snow on the ground and plenty of fresh eggs in the frig
(Thank you Chickens!)

QUICHE (Preheat oven to 325 degrees)
2 9 inch pie shells
7 Extra large eggs
3/4 cup half & half
1/4 cup milk
1 lb. Swiss cheese (shredded) or Monterray Jack cheese
3/4 teaspoon nutmeg
dash salt & pepper

With electric mixer beat eggs, milk and half and half until light and foamy, add seasonings and sprinkle in shredded cheese, place in oven for 40-45 minutes. Remove and cool on rack.
Serve with salad and bread.