SPINACH- FETA QUICHE

1 9-INCH PIE SHELL
1 TABLESPOON LEMON
JUICE
2 CUPS CHOPPED SPINACH,
COOKED
SALT AND PEPPER TO TASTE
1/2 CUP FETA CHEESE
1/8 TEASPOON NUTMEG
4 EGGS
2 TABLESPOONS CHOPPED
PARSLEY
1 CUP CREAM

BAKE THE UNFILLED PIE SHELL AT 350 UNTIL DOUGH BARELY STARTS TO COLOR. THE SPINACH MUST BE COMPLETELY DRAINED OF ALL LIQUID FOR THIS RECIPE. COMBINE SPINACH WITH NUTMEG, PARSLEY, LEMON JUICE, SALT, AND PEPPER. ARRANGE IN BOTTOM OF THE PIE SHELL. CRUMBLE THE CHEESE OVER THE SPINACH MIXTURE.

BEAT EGGS LIGHTLY, ADDING THE CREAM, AND POUR OVER THE SPINACH AND CHEESE. BAKE AT 350 FOR 30 MINUTES OR UNTIL THE CUSTARD IS JUST SET. SERVES 6

OVEN - BROWNED POTATOES
{PSITES PATATES}

6 LARGE POTATOES
2 CHICKEN , OR BEEF
BOUILLON CUBES
6 TABLESPOONS BUTTER,
OR MARGARINE, MELTED
JUICE OF 1/2 LEMON
SALT & PEPPER
WATER

MELT BUTTER IN AN 8"x12" BAKING DISH. PEEL AND CUT POTATOES IN 1 1/2 INCH PIECES, AND PLACE IN BAKING DISH. SPRINKLE WITH SALT AND PEPPER; TOSS LIGHTLY TO COAT WITH BUTTER. ADD LEMON JUICE AND ENOUGH WATER TO ALMOST COVER POTATOES. ADD BOUILLON CUBES TO WATER; STIR TO DISSOLVE. BAKE UNCOVERED IN OVEN AT 375 FOR 1 HOUR AND 15 MINUTES, OR UNTIL COOKED AND LIGHTLY BROWNED. MAKES 6 SERVINGS.

NOTE: TO USE PAN DRIPPINGS FROM BAKED LAMB OR CHICKEN, OMIT BOUILLON CUBES AND HALF OF THE BUTTER, ADDING WATER AS NEEDED.

From the new Cook Book coming in November 2002.

"Cooking with the Cap'n"
Tybee Island, Ga.

If you need help in planning a menu for a special person or family gathering, Call me at [912] 786-4516 and I will be glad to help suggest a menu and how to prepare the meal.

Next Month: A Surprise
Thank You, Cap'n Chris