Rural Missouri - January 2015 - 23

Piggy Brittle

Bacon & Spinach Quiche
Bacon & Spinach Quiche
6 large eggs, beaten
1-1/2 cups heavy cream
Salt and pepper, to taste
2 cups fresh baby spinach, chopped and packed into measuring cup
1 pound bacon, cooked and crumbled
1-1/2 cups Swiss cheese, shredded
One 9-inch refrigerated pie crust, ﬁtted to a 9-inch glass pie plate
Preheat the oven to 375 degrees.
Combine the eggs, cream, salt and pepper in a food processor or blender.
Layer the spinach, bacon and cheese in the bottom of the pie crust, then pour
the egg mixture on top. Bake for 35 to 45 minutes until the egg mixture is set.
Serve while hot.

Piggy Brittle
1 cup sugar
1/2 cup light corn syrup
1/2 teaspoon sea salt
2 ounces water
1 cup roasted, unsalted peanuts
1/4 teaspoon crushed red pepper ﬂakes
6 slices of bacon (1/2 cup cooked, chopped)
1 teaspoon baking soda
2 tablespoons unsalted butter plus 1 teaspoon
Cook the bacon until crisp and drain on a paper towel. Allow to cool and chop
into 1/4-inch pieces and set aside.
Get all of the other ingredients ready and measured out in advance as once
the process starts it moves fast. Butter a silicone spatula and a baking sheet or
silicone liner and set aside.
In a heavy-bottomed 1-quart pot, combine the sugar, corn syrup and water
and cook over medium heat until the sugar melts and the liquid begins to
simmer. Use a candy thermometer and cook until the mixture gets to around
285 degrees. Stir in the peanuts, bacon and red pepper ﬂakes using a spatula.
Continue cooking until the thermometer reaches between 300 and 310
degrees. Turn off and remove from the heat. The sugar will just be starting to
color here. Working quickly, stir in the butter and baking soda. It will bubble
and foam as you mix it in; be careful.
Immediately pour the mixture on to the prepared pan and spread it out as
thin as possible with the spatula. It will harden as it cools, so work fast.
Once completely cool, break it into pieces and store in an airtight container.
Note: A candy thermometer is a must unless you are experienced in working
with sugar candies that can go from too soft to burned in an instant.

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We give you a culinary theme, you send us your favorite recipe.
Each month, we'll select up to ﬁve recipes to publish in the magazine.
Members of Missouri's electric cooperatives may submit one recipe per month by emailing it
to: RMrecipes@ruralmissouri.coop. Mailed submissions must be sent to: Rural Missouri Recipes, P. O. Box 1645, Jefferson City, MO 65102.You must include your name, address, telephone
number and the name of your Missouri electric cooperative. Only recipes with complete,
easy-to-follow instructions will be considered for publication. Ingredients must be listed in
order of use. Refer to recipes on this page for formatting. If we publish your recipe, we'll mail
you a copy of our popular "From The Heart of Rural Missouri" cookbook. Selected recipes for
this section also will be published in our digital edition that month at www.ruralmissouri.coop.
April's recipe theme will be "Easter favorites." Deadline to send in your next recipe is Feb. 10.

Bacon-Cheese Chicken
Bacon-Cheese Chicken
1/2 cup Dijon mustard
1/2 cup honey
4-1/2 teaspoons vegetable oil, divided
1/2 teaspoon lemon juice
4 boneless, skinless chicken breast halves
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon paprika
2 cups fresh mushrooms, sliced
2 tablespoons butter
1 cup Monterey Jack cheese, shredded
1 cup cheddar cheese, shredded
12 slices of bacon
In a bowl, combine mustard, honey, 1-1/2 teaspoons oil and lemon juice.
Pour 1/2 cup of the mixture into a resealable bag; add the chicken. Cover and
refrigerate the remaining marinade.
When ready to prepare, drain and discard the marinade from the chicken
breast. In a large skillet over medium heat, brown chicken in the remaining oil
on all sides. Sprinkle with salt, black pepper and paprika. Transfer to a greased
11-by-7-inch baking dish.
In the same skillet, sauté mushrooms in butter until tender. Spoon reserved
marinade over chicken. Top with cheeses and cooked mushrooms. Place bacon
strips in a lattice (criss-cross) pattern over chicken. Bake, uncovered, at 375
degrees for 30 to 35 minutes or until a meat thermometer reads 165 degrees.

Samantha Rosenkoetter | Cuivre River Electric

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Recipes prepared by Victory Trade School
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www.victorytradeschool.edu.
JANUARY 2015 | RURALMISSOURI.COOP

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Rural Missouri - January 2015

Table of Contents for the Digital Edition of Rural Missouri - January 2015