Recipes using Essential Oil: Make your own cough syrup.

1 drop lemon oil

1 drop orange oil

1 drip frankincense oil 

1 drop peppermint oil
+

1 tsp honey 

IT REALLY WORKS!!!

Recipes: CHICKEN POT PIE

THIS RECIPE MAKES 2 WHOLE PIES.  The recipe originally came from a good friend of mine RuthAnn.  I changed just a couple of things to make it the way I like it.  It is a big hit every time I make it.  Thanks RuthAnn!!


Ingredients

1.5 lb Chicken boneless skinless
1/2 stick butter salted
paprika
lemon pepper

1 Can (29 oz) Veg All Original
1 Can (10 3/4 oz) Cream of Chicken Condensed Soup
1 Can (10 3/4 oz) Cream of Celery Condensed Soup
8 oz Veletta Cheese  cut in 1/2 ounce cubes
1Cup Milk Nonfat
1/4 tsp fresh black pepper

2 Sets Regular Pie Crust (found usually in the frozen section)

Directions

Melt butter in a glass baking dish in the microwave
Lay chicken in butter and the flip to coat
Generously sprinkle paprika and lemon pepper on the chicken
Bake at 400 degrees for 30 min
Remove from oven and turn over.
Coat generously the chicken with paprika and lemon pepper
Return chicken to the oven for 20 minutes
Remove and cut chicken in slices removing any fatty segments.


In a separate glass bowl
Combing Cream of Chicken, Cream of Celery, Velvetta Cheese and 1/2 cup milk
Heat in microwave on high for 10 minutes stiring every 2 minutes until all the cheese is melted
Add the other half cup milk and Veg All Original and pepper
Heat 3-5 minutes again stirring every 2 minutes.

Combine cut chicken to the above mixture.
Divide mixture between 2 pie crusts
Cover each pie with the matching pie tops.
Pinch ends to seal the pie.
Cut slits in pie top to allow heat to escape.
Cover edges with foil
Bake at 380 for 40 minutes until pie crust is cooked and bubbling through slits.
Remove from oven , remove foil edges and allow to cool for 15 minutes before serving .
Enjoy!!!

Recipes: Spicy Oatmeal Pancake (Thaliput) with Coconut Chutney and Moong Bean Salad (Cosombrie)

Spicy Oatmeal Pancakes
(THALIPUT)

1 cup of oatmeal/ ground to fine flour

2 tablespoons all purpose flour

1/2 teaspoons salt

1/2 teaspoons cumin seed

4 oz nonfat plain yogurt

2/3 cups of water +add 1/4 cup water in increments until batter is like pancake batter

1/4 C onion fine chopped  (I like white onion)

1/4 C coriander fine chopped

1/4 C carrot grated

 you can add any other veggies you want try broccoli, peas, cauliflower, bell peppers  etc.

Combine items 1-6

Fold in items 7-10

Cook on griddle like pancakes

Use corn oil, coconut oil or butter to season the pan and fry the edges like they would do at the Waffle House or use olive oil spray if you are on a diet.

Coconut Chutney

1 cup coconut fresh unsweet

2-4 chili Serrano or Jalapeño ( I like Serranos)  Roasted on pan with 1/4 Tbs olive oil

1/2 teaspoon cumin seeds

1/2 teaspoons salt

1/2 cups coriander fresh

2 Tbs fresh lemon

 1/4 C water
Optional - add 1/4 C dry Channa Dahl

Combine all ingredients in a chopper or blender and blend until desired consistency is reached.

Moong Bean (Cosombrie) Salad

1/4 cups Moong Dahl soaked till soft (3-4 hours)

1/4 cups fresh coriander

1 chopped cucumber

1/4 - 1/2 teaspoons of salt

1/2 fresh squeezed lemon

Combine all ingredient 1-3  and add 4-5 just before serving.

RECIPES: STIR- FRY SPINACH ORZO PASTA SALAD

Need to get your spinach in? Here is how!

Make the Spinach Stir-Fry and eat it by itself or combine the stir-fry with Orzo pasta and fresh salad ingredients to make a fantastic pasta salad that your friends will rave about.

Spinach Stir-Fry:

1 bag (6 oz) washed ready to use fresh

spinach (chopped in strips) set aside

1Tbs Olive Oil

1 Clove crushed garlic

1/8 C. red onion chopped small

1 pint grape tomato cut in halves

1/4 tsp sea salt

1/4 tsp cayenne pepper

1/4 tsp paprika

1/4 tsp fresh cracked pepper

Pasta:

1 cup Orzo (about 2.5 cups cooked)

Fresh Salad Mix:

1 6-inch piece of celery chopped in small pieces

1 green onion cut in slivers

2 Tbs fresh dill chopped fine

2 Tbs favorite Italian dressing

1/4 cup toasted pine nuts

1/2 cup crumbled feta cheese

Directions:

Spinach Stir-Fry:

Heat oil on medium high. Add garlic saute for 30 sec.

add red onion and saute for 90 sec

Add cut tomatoes and seer each side stirring frequently ( about 3 min)

Add cut spinach saute until spinach just wilts.

Add sea salt, cayenne pepper, paprika, and cracked pepper. Stir and remove from heat and set aside.

Pasta:

Cook Orzo pasta al dente (about 6 minutes) in boiling water with 1tsp salt and 1/2 tsp olive oil.

Drain and rinse with cold water and set aside.

Salad Mix:

Combine celery, green onion, dill, Italian dressing, pine nuts, and feta. Set aside.

Combine Spinach Stir-Fry with Orzo pasta. Toss in the fresh salad mix ingredients.

Refrigerate and Serve when you are ready to eat.

RECIPES: CUMIN SPICED GREEN BEANS

1 Tbs Olive Oil

1/2 tsp Cumin Seeds

1/4 cup onion chopped fine (optional)

1 Family Size (24 oz) Frozen Cut Frozen Green Beans

1 tsp cumin powder

1/2 tsp turmeric powder (don't get this on your clothes or it will never come out)

1/2 tsp salt

1 large fresh squeezed Lemon (about 4 Tbsp)

Heat Olive Oil on Med Hi

Drop in Cumin Seeds

Immediately add onions and saute for 1 min

Add Frozen Green Beans and saute for 5 minutes until all beans are soft

Sprinkle cumin, turmeric, and salt. Sautee for 10 more minutes.

Squeeze lemon over beans.

Serving Suggestions: Serve as a vegetable side with grilled chicken, steak or shrimp. Serve over 1/4 cup brown rice for a healthy side.

RECIPES: VIDALIA ONION DIP (Super Bowl Party Perfect)

THIS IS NOT MY ORIGINAL RECIPE SO I WOULD NOT USUALLY POST THIS ON MY BLOG SITE BUT BECAUSE I SO MANY HAVE ASKED ME FOR THIS RECIPE, I FINALLY DECIDED TO POST IT. I GOT IT FROM MY DEAR FRIEND KELLY AND I AM SO THANKFUL THAT SHE SHARED BECAUSE IT IS ONE OF MY FAVORITE DIPS TO MAKE. I ALWAYS HAVE THESE ITEMS IN THE HOUSE IN CASE WE HAVE UNEXPECTED COMPANY. IT IS A SUPER HIT EVERY TIME I MAKE IT.

1 Block Cream Cheese (Room Temperature)

1 (2cup) Bag Kraft Italian Blend Shredded Cheese (Publix brand is fine too)

2 Heaping Tbs Mayonaise

1 Extra Large Sweet Onion (I like Vidalia) Grossly Chopped

1/2 tsp Salt

1/4 tsp pepper

Preheat Oven to 350 degrees.

Combine all ingredients in a large bowl.

Transfer to a 8x8 glass baking dish.

Bake for 1 hour until bronze on top and bubbling in the middle.

Recipes: The Best Macaroni and Cheese Ever

I finally did it! I came up with the perfect cheese sauce for homemade Mac and Cheese.
Pay close attention because a great macaroni and cheese is not as easy as one would think. One of my favorite dishes is Mac and Cheese and I have struggled for years to get the recipe perfect. Hopefully I can impart all the tricks so you can enjoy the same great results and learn some new cooking words while you are at it.

Ingredient List:
2 Tbs Unsalted Butter
2 Tbs White Flour
1 1/2 Cup  nonfat milk warmed
1/4 tsp salt
1/4 tsp cayenne pepper
1/4 tsp black pepper
2 cups grated pepper jack cheese (16 oz.)

6 cups cooked elbow macaroni

Crumbled bacon for garnish


Perfect sauces originate from a perfect Bachamel Sauce first. First you have to make a Roux, turn that into Bechamel Cream Sauce and then add cheese to make your perfectly Cheese Sauce to which you add your macaroni.

Roux is a combination of unsalted butter, cooked with flour until the flour itself is "cooked out" at which time you get a nutty aroma.

Here we go: Making the Roux- Heat 2 Tbs Butter with 1/4 tsp cayenne pepper. Add 2 Tbs white flour. Stir with a whisk on a medium low heat that allows some bubbling but not burning. If it turns dark brown or burns, toss it out and start over! No one wants to eat brown macaroni and cheese! The only brown color should be the tiny flecks of cayenne pepper. Cook stirring constantly until a nutty aroma appears. This should take about 5 minutes. Getting to the nutty aroma stage is a must otherwise you will taste the uncooked flour in your sauce.

Heat up 1 1/2 cup nonfat milk in the microwave for 1 minute. Heating up the milk is equally as important as making the Roux. I am not sure why this works so well but trust me IT IS IMPORTANT.

Slowly add warm milk to roux while stirring continuously over low-med heat. The Roux will expand as you add the milk to create a smooth silky sauce. Do not add more milk until the bit that you have added has been absorbed by the roux mixture. Once all the milk is added stir over low heat until desired thickness is achieved. Add additional non fat milk (warm of course) if you want a thinner sauce.

Add 1/4 tsp salt and 1/4 tsp pepper

Add 2 cups shredded cheese. I prefer Pepper Jack. But, you could use Colby and Jack or even cheddar. You can use what ever you like. Stir mixture until cheese is all melted.

Fold in cheese sauce to 6 cups cooked macaroni. Serve immediately with crumbled bacon on top or Transfer to a baking dish. Top with crispy fresh crumbled bacon and set aside. Bake at 350 for 30 just before serving.

Makes eight 1 Cup Servings.

Awesome!!!!!!

Mango Season Is Here! (Buy KENT Brand)

It is nearing the end of June which is our family's favorite time of year because it is MANGO SEASON! Our children love mangos and almost everyone who tastes this fruit thinks they have died and gone to heaven. There are many growers of mango in the world but our favorite is Kent. Why? Because the fruit is sweet and smooth with very little fiber strands.

How do you pick a good mango? First of all if you are lucky enough to have the Kent variety available to you, you pretty much can't go wrong. pick fruit with lots of red color. ( You don't want ones that are all green.) Make sure there are no bruises or brown spots.
They should be firm to the touch. If you are buying ripe mangos, make sure the fruit bounces back when you push on it or don't buy it.
If the fruit is not ripe yet set it in a dark cool corner wrapped in news paper for 3 days. Once ripen store it in the refrigerator for up to 2 weeks. It won't be there that long...trust me!

Coming soon....pictures of the perfect mango.

Recipes: 2 Minute Microwave Corn on the Cob

Years ago my friend at work would bring everyone fresh corn on the cob, a stick of butter and a roll of wax paper. We would all gather in the break room shuck our corn rub some butter on it and roll it up in wax paper and twist the ends. We'd stick them in the microwave one by one and the result was unbelievable! Thanks Gwen for all the years of corn and shucking memories. I can't wait for this years crop to come in. This method of corn cooking was one I adopted at home because it was quick and easy and my kids loved it. The loved the aroma, they love the taste and they love those corn holders you stick in the ends of the cob so you can hold your corn easily.

Now that everyone is more health conscious, we don't use butter in our house for corn, we use butter spray and it is just as good especially if you get really sweet corn. Here is how to do it...

4 large corn on the cobs (shucked and rinsed)

butter spray

wax paper

Spray each cob with a generous amount of butter spray and roll the corn up in a piece of wax paper twisting the ends to secure the corn inside. Microwave each piece for 2 minutes on hi. (Only 90 sec for small pieces). Remove wax paper and put on corn holders and you are ready to eat. E Z !!!

Recipes: Sambar Powder (Spice Combination)

Mix these seeds and grind them together to make a spicy combination that will turn any vegetable or soup fiery hot. Sautee your fresh vegies with olive oil and a teaspoon of this powder to make a spicy side for dinner. Mix 1 tsp sambar powder in with chunky tomato and onion soup.

2 1/2 tbsps coriander seeds

4-5 dried red chillies

2 tbs channa dhal

2 tbs urid dhal

1/2 tsp pepper corns

1/4 tsp mustard seeds

1 tsp fenugreek seeds

1/2 tsp cumin seeds

1/4 tsp turmeric powder

1 tsp asafoetida powder

5-7 fresh curry leaves (optional)

Dry roast each ingredient except turmeric and asafoetida for 5 minutes each and set aside. Blend each ingredient in a small blender, a pepper mill or a coffee grinder. Then, blend all together pulsing to combine the ingredients. Store in an air tight container for up to 3 months.

Recipes: Garam Masala (Spice Combination)

Garam Masala-Deep Smoky Aroma Version:

A combination of spices that gives a sweet smoky aroma and flavor to your food. It is not spicy to taste. It is used in many north Indian dishes.This spice combination can be used in any soup, over potatoes, stir fried with olive oil and vegetables. When made can be kept for up to 3 months in an air tight container.

1 tablespoons cumin seeds            
1 tablespoons coriander seeds
3/4 tablespoons cardamom seeds
3/4 tablespoons black peppercorns
1 (1-inch) stick cinnamon, broken up
1/2 teaspoon whole cloves
1/2 teaspoon grated nutmeg

Dry roast in a pan all seeds and cinnamon until they turn a couple of shades darker or abouot 10 minutes. Be careful not to burn them. Grind the seeds in a small blender, a spice mill, or a coffee grinder. Add the grated nutmeg and pulse to blend all the ingredient. Store in airtight container.

Kitchen Knowledge: How To Boil The Perfect Egg

Whether you want a soft boiled or hard boiled egg, it is easy to mess up!

Too rubbery, cracked in the water, whites not cooked enough, sulfur smell, grey film on yolks. Follow these tips and you should end up with perfect soft and hard boiled eggs every time.

Tip 1: Bring refrigerated eggs to room temperature before dropping them in the hot boiling water. It is the difference in temperature that cracks them.

Tip 2: To destroy salmonella bacteria, egg must be cooked to o160 degrees F. This is the temperature at which an egg yolk sets. To avoid contracting salmonella, avoid eating undercooked egg whites or has a runny yolk.

Tip 3: If you are concerned about your egg being too old. Put it in a cup of fresh cold water if it lays still on it's side, it is still fresh. If it tilts or floats, it is going bad. As an egg loses freshness, the white will become runny and thin and the yolk will become flatter and break easily.

Tip 4: Directions for Soft Boiling verses Hard Boiling an egg.

First heat water to a simmer. Gently lower room temperature LARGE eggs into the water. Increase the temperature until the water begins to boil then reduce it to a simmer. Simmer your egg for 4 minutes for a soft boiled egg. Simmer your egg for 10 minutes for a hard boiled egg. Remove the egg from the simmering water and plunge it into a bowl of cold water. Peel immediately and let peeled egg cool in cold water for at least 5 minutes.

Tip 5: Avoid the grey black ring from forming around the yolk by not cooking it for longer than the 10 minutes.

Recipes: Chicken Vindaloo (dry with no gravy)

4 chicken breasts - skinless boneless, cut into 1/2 inch cubes

1/2 tsp salt

1/4 cup flour

3 tbs corn oil

3/4 tsp cumin seeds

1 inch cube fresh ginger minced

1 medium onion cut small

1 jalapeno minced

4 tbs Patak Brand Vindaloo Curry Paste

3/4 cup fresh cilantro chopped

Cube chicken breast pieces. Sprinkle with salt and coat in flour. Set aside.

Heat oil on med-hi, Add Cumin seed and stir. Add ginger onion and jalapeno and reduce heat to med. Cook until onion are translucent. Add chicken and seer on all sides. Cook for 5 minutes turning frequently. Add curry paste and continue to cook for 5 min on med-hi until chicken is cooked throughout. Stir in cilantro.

Serve over rice.

Servings: 4

Recipes: Crock Chicken Curry

2 Tbs Olive Oil

2 medium onions chopped

2 chili chopped fine

4 clove garlic sliced thin

1 inch ginger sliced thin

2 tbs cilantro chopped

4 Tbs Instant Sambar Powder

2 Tbs Garham Masala Powder

1 tsp salt

1 1/2 lb chicken breast cut in 2 inch pieces

1 14 oz can crushed tomato

1 14 oz can diced tomato

Layer all ingredients in a crock pot starting with olive oil and ending with canned tomatoes. Cook 3 hours hi and 2-4 hours on low or cook 6-8 hours on low.

Serve over hot rice and with a dolop of sour cream or nonfat plain yogurt.

Recipes: AsparaCous (Asparagus and Couscous)

Couscous is a traditional staple food served in areas of West Africa, Europe and Asia usually with meat or vegetable stew. Couscous granules are made of coarse ground semolina wheat rolled into small balls and then coated with finely ground wheat flour. They are about 1/4 the size of a piece of rice. Couscous is high in protein and fiber without the meat and the animal fat.

The health benefits asparagus are HUGE. Asparagus is rich in vitamin K, fiber, Vitamin A, and Folate, and Glutathione . The nutritional content of these nutrients has multiple effects. It detoxifies the body and reduces bloating. It prevents osteoporosis, has anticancer properties and is shown to regulate embryonic and fetal nerve cell formation. To top it all off it has antioxidant properties which help keep you looking young.

Here is a recipe that contains both couscous and asparagus. It is High in protein, fiber and antioxidants. It is delicious!

1 2/3 cup chicken broth or vegetable broth (boil)

1 bunch asparagus cut in 1 in pieces

1 1/3 cup couscous

1/2 tsp salt

1/4 tsp pepper

1 juice of lemon

3 Tbs EVOL (extra virgin olive oil)

1 cup frozen peas thawed and rinsed

1/2 red bell pepper cut into small pieces

3 scallions chopped

1/2 cup pine nuts (toasted)

1/4 cup fresh dill chopped fine

2 Tbs fresh mint chopped fine

Lemon slices and fresh mint for garnish.

Bring broth to boil. Blanch asparagus for1 minutes until it turns bright green. Add frozen peas. Continue to boil 1 min. Strain asparagus and peas leaving broth in a large bowl. Rinse asparagus and peas under cold water to stop them from cooking and pat them dry.

Add couscous to bowl of broth. Stir in salt and pepper and cover. Set aside until cool about 15 minutes.

Add lemon juice, olive oil and toss couscous.

Add asparagus, peas, bell pepper, scallions, pine nuts, dill and mint. Toss until well mixed. Add salt to taste if needed. Garnish with lemon slices and mint.

Serve warm or refrigerate and serve cold as a salad.

Recipes #9: Spicy Sambar

This is a house favorite in my entire family. There are many ways to make delicious sambar but this recipe is one that is hard to beat. You can eat this over hot fresh rice, with plain nonfat yogurt or by itself is great especially on a cold winter day.
Chopping 10min Assembly 10 min Cooking Time 10 min
Serves 6

2tbs Olive Oil
1/4 tsp cumin seed
1/4 tsp mustard seed
10 fresh curry leaves (optional but makes the dish if you can get it)
1 large sweet onion chopped medium
2 tsp minced garlic
1 Tbs minced ginger
1 tsp salt
1 1/2 cup thoor dahl cooked and pureed (this measurement taken after cooking)
1 tsp salt
3 Tbs MTR Rasam Powder
14 oz diced tomatoes
2 cup water
2-4 tbs fresh chopped dill
1/2 cup fresh chopped corriander
salt to taste
1/2 fresh lemon squeezed

Heat oil on med-hi
Add mustard and cumin til popping stops( use lid to prevent oil froms plattering).
Turn heat to med and add curry leaves. Stir 1 min.
Add onions, garlic, ginger and salt.
Cook til onions are translucent.
Add Thoor dahl and stir
Add Salt and stir.
Cook until bubbling.
Add tomatoes and cook til bubbling.
Add water dill and corriander.
Stir until bubbling throughout and then
add salt and lemon to taste.

Enjoy!

RECIPES #8: GUACAMOLE HEAVEN

Time to prepare: 10min
Servings: 2
Eat immediately or it will brown.

There is nothing better than fresh Guacamole Salad to eat with chips, to spoon over Taco Salad, or served as a side on Mexican Dinner night.
Fast, easy and de-lish-ous!

How to pick an Avocado: I like the smaller Avocados because the inside taste meatier and not so watered down. If you are ready to make this dish today, pick the ones that are dark brownish-black. They should be soft to the touch but not so soft they are mushy inside. If your a couple of 3 days out from making this recipe, pick the Avocados that are brighter green and hard. Allow them to ripen on the counter for 1-2 days and then refrigerate til you are ready but don't keep them longer than a week. They will get mushy fast. $1 a piece is a pretty good price. 2 for a $1 is a bargain ... buy lots if you see this price.


1 Avocado (Halved and insides scooped out and cut into cubes)
1 Tbs cilantro chopped fine
1/3 to 1/2 jalapeno chopped fine
1/3 Concord Brand Guacamole mix pack - Spicy($.99) OPTIONAL
1/3 fresh lime juice
Sea Salt to taste
(optional if you like it chunky) 1 green onion chopped white part only
(optional if it is too spicy) 1 Tbs sour cream
Combine all ingredients and serve with Tostito's Multi grain Tortilla Chips

Recipes #7: Breakfast Rice

Ever wonder what to do with left over Rice?

This is a great rice dish for breakfast or brunch.

Serves 2

Ingredients:

2 Tbs 50/50 blend Olive Oil /Butter

2 Green onions chopped in rounds all of the white part and 1/2 way up the green stem
2 Tbs fresh chopped dill1/4 tsp paprika

1/8 tsp cayenne pepper 1/4 tsp Salt
1/8 tsp Pepper
2 1/2 cups cooked Rice
3 eggs whipped with 4Tbs milk
4 Tbs grated Jalapeno Jack Cheese

Sprigs of fresh dill for garnish.
1 Tbs Jalapeno Jack Cheese for garnish

Directions:
Heat Oil.
Add onions and dill. Saute 2 minutes.
add Paprika, Cayenne, Salt, Pepper and stir.
Fold in rice until coated and rice is sizzling.
Add egg/milk mixture in a well in the center of rice and just fold in to rice mixture.
Grate cheese over rice and eggs and gently fold it into the mixture.
Place 1 sprig of dill in a small bowl sprinkle a little cheese over the dill.Fill the small bowl with the breakfast rice and tamp down. Flip bowl upside down on plate to release the rice in a perfect uniform serving and already garnished. Serve with cut fruit.

This is one of our family favorites!

Recipes #6: The Best Spaghetti Sauce Ever

This is the best sauce EVER! I've been making this for about 10 years and this is about as good as it gets and is loaded with vegetables. My kids love this sauce! This recipe makes a whole pot full so share with neighbors, freeze it or cut the recipe in 1/2. I use it on spaghetti noodles, in ravioli and tortellini, in my lasagna and as my pizza sauce to make fresh home make pizza.

3 Tbs Olive Oil
1 Large Onion Chopped Fine
1 Green Bell Pepper Chopped Small Pieces
1 Red or Yellow Bell Pepper Chopped Small Pieces
4 10- inch Celery Stalks Chopped Small Pieces
1 Tbs Garlic Minced (about 4 large cloves)
6 Tbs Tone's Spaghetti Seasoning (Purchased at Sam's and CostCo)
1 Large 28 oz Can Rotel Original Tomatoes
1 Large 28 oz Can Tomato Diced
1 Large 28 oz Can Crushed Tomatoes
6 Grated Large Carrots (About 6 Cups)

Heat Oil
Add Next 5 Ingredients and Saute until tender about 5 minutes.
Add Seasoning and Stir and cook 5 more minutes.
Add the 3 cans of Tomatoes
Simmer for 10 minutes
Add Carrots (serves as a thickener).
Reduce heat to Low and cook for at least 40 minutes and up to 2 hours.

Servings: 20

Suggestions:
Over pasta with meatballs and grated Romano Cheese.
Mix in some Kalamata Olives and Serve over Bow Tie Pasta.
Great as a Pizza Sauce.
Calzone or Mozzarella Stick Dipping Sauce.
The kids will never know there are vegetables in there.
Store in Freezer for up to 3 months.

Recipes #5: Greek Quiech

1 Tbs olive oil Heat to Med High
1 clove garlic minced Add and stir
1/2 red onion chopped small Add and cook stirring until translucent
1/2 tsp salt Add and stir
1/4 tsp pepper Add and stir

1 bag fresh spinach Add and stir occasionally until coated with oil
Cook until water evaporates
1 medium tomato Add and cook 3 minutes

1 pie crust Remove from heat and pour into pie crust
4 0z feta cheese Sprinkle cheese on spinach mixture

3 egg and 3/4 cup milk Whip together
1/8 tsp nutmeg Add
1/2 tsp salt Add
1/4 tsp pepper Add
Pour over spinach mixture.

Bake at 350 for 30 minutes.

Cool for 5-10 minutes before serving.