Delicious, simple and healthy, this is one of our favorite meals.

• 2 large eggs
• 2 egg whites
• 1 can (7-8 oz.) crab meat, drained
• 1/2 cup skim milk
• 1.2 cup flour
• 10 oz. frozen, chopped spinach, thawed and drained
• 3/4 cup reduced fat, grated Swiss cheese (feel free to substitute)
• 1/4 teaspoon pepper
• 1/4 cup reduced fat shredded cheddar (again, feel free to substitute; Parmesan works well)
• Season to taste

Preheat over to 350 degrees.

In a bowl, whick eggs and egg whites. Stir in all remaining ingredients, except the cheddar cheese.

Pour egg mixture into prepared pie plate or quiche dish. Sprinkle top evenly with cheddar cheese.

Bake at 350 for 35 minutes or until set.

I got this recipe from Fleming’s steakhouse back in 2002.

3 parts SKYY Vodka

2 parts Crème de cacao (dark)

1 part Frangelico

Shake with ice and strain into martini glass (no garnishings)

(from our buddy Penny in Texas)

• 2 whole chicken breasts (4 halves) with skin and bones (about 2 lbs.)
• 1 tablespoon olive oil
• 3 firm-ripe peaches, quartered
• 3 medium onions, quartered lengthwise
• 6 jalapenos, quartered lengthwise and seeded
• 6 large garlic clovers
• 1 lemon, quartered

Heat oven to 450 degrees.

Season chicken with salt and pepper and arrange, skin sides up, in an 18×11 1/2 inch roasting pan. Drizzle with oil and roast 20 minutes.

Scatter peaches, onions, jalapenos, garlic and lemon over and around chicken. Reduce temperature to 375 degrees and roast chicken, covered with foil, 30 minutes more.

Remove foil and roast chicken, basking occasionally with pan juices until peaches and onions are soft, about 30 minutes more.

Transfer chicken to a platter, spooning juices over it. Serve with rice, a crispy salad and a nice white wine.

Wine recommendation: Sauvignon Blanc, Monetvina Pinot Grigio or a Chilean or Spanish white varietal (like a white Rioja).

Orange Sangria
(Serves

Sangria with Citrus & Melons

(Serves eight)

• 8 oranges
• 1 small cantaloupe, cubed
• 1 cup cubed pineapple
• 2 lemon, sliced
• 2 limes, sliced
• 2 bottles (750 ml each) fruity red wine

Juice 6 of the oranges; set aside. Slice remaining oranges. Place half of all fruit in a large pitcher. Pour in wine and let stand 2 hours. Stir in orange juice and ice cubes. To serve, divide remaining fruit among glasses and add wine.

Iced Tea Sangria

(Makes 20 8 oz. drinks)

• In a larges saucepan bring 16 cups cold water to boil.
• Remove from heat; add 8 black or fruit-flavored tea bags. Let seep 4 minutes; remove tea bags.
• Dissolve 1-cup sugar in tea; chill.
• Place 3 cups sliced fruit (peaches, strawberries, oranges) in a large serving bowl. Pour in tea and c ups red wine.
• Serve in ice-filled glasses.

Red Sangria 
(Serves 3 – 5)

• 1 bottle of juicy red wine
• 1 orange
• 1 lime
• 1/2 lemon
• 3 tablespoon Grand Marnier
• 1 – 2 tablespoons sugar
• Ice cubes
• 6 oz. Grapefruit soda

White Sangria 
(Serves 3 – 5)

• 1 bottle of soft white wine
• 1 pear
1 granny smith apple
• 1 lime
• 1/2 lemon
• 3 tablespoons Grand Marnier
• 2 tablespoons sugar
• Ice cubes
• 6 oz. Grapefruit soda

Pour wine into large pitcher. Wash fruit and cut into thin slices and add to the pitcher. Add the Grand Marnier and the sugar. Marinate for a few hours. (The sangria will taste better if you leave it overnight.) When ready to serve, fill up the pitcher with ice cubes, add the soda and stir well. Serve with a wooden spoon in the pitcher.

Orange Sangria 
(Serves eight)

• 1 medium-sized orange
• 1/4 cup sugar
• 2 cups freshly squeezed or reconstituted orange juice
• 1 bottle (750ml) dry red wine
1/2 cup Cointreau (or orange flavored liqueur)
• Ice cubes

Cut orange slice in half. Cut 4 thin slices from one half. Cut 2 slices into quarters and save for garnish. With a vegetable peeler, thinly slice of the thin outer peel of the other half of the orange. In a bowl, using a spoon, mash sugar into peel so sugar absorbs flavorful oils; then stir in orange juice, wine and Cointreau. Cover and chill, after 15 minutes, remove orange peel.
Serve Sangria in a bowl or from a pitcher, garnish with reserved orange slices.

(from epicurious.com)

Pair with a Valpolicella.

• 2 tablespoons extra-virgin olive oil
• 3 cups coarsely chopped red bell peppers (about 2 large)
• 1 cup chopped green onions
• 1 cup coarsely chopped celery
• 2/3 cup coarsely chopped carrots
• 1/2 cup coarsely chopped red onion
• 2 teaspoons dried tarragon
• 1/4 teaspoon cayenne pepper
• 2 14 1/2-ounce cans diced peeled tomatoes in juice
• 3 8-ounce bottles clam juice
• 1 cup dry white wine
• 1 cup whipping cream
• 12 ounces crabmeat

Heat oil in heavy large pot over medium heat. Add bell peppers, 3/4 cup green onions, celery, carrots and red onion and sauté until vegetables are tender, about 12 minutes. Stir in tarragon and cayenne. Mix in tomatoes with juices, clam juice and wine. Bring to boil. Reduce heat to low and simmer 30 minutes to blend flavors, stirring occasionally. Add cream and simmer 20 minutes longer. Stir in crabmeat. Cook until crab is heated through, about 5 minutes. Season with salt and pepper. Sprinkle with remaining 1/4 cup chopped green onions and serve.

Serves 6.

Bon Appétit

November 1997

The Museum Café, Great Falls MT

(from The Mushroom Council)

Pair with Pinot Noir or Merlot

• 7 slices (about 1/2 cup) bacon, chopped
• 1 package (10 0z.) frozen baby carrots, thawed (we recommend fresh)
• 1 cup onion
• 4 halves (1 1/2 lb.) chicken breasts, skinless, boneless
• 1/4 cup flour
• 1/2 tsp. dried thyme
• 1/2 tsp. salt
• 1/4 tsp. black pepper, ground
• 1/4 tsp. sugar
• 2 cups red wine, dry
• 12 oz. small, whole mushrooms (or medium halved)

In a Dutch oven, over high heat, cook bacon, carrots, and onions; 5 minutes. Push vegetables to one side. Add chicken; brown 3 minutes on each side. Stir in flour, thyme, salt, pepper, and sugar until well mixed. Pour in wine. Bring to a boil, reduce heat. Cover and simmer 5 minutes. Stir in mushrooms. Cover and cook 10 minutes, stirring occasionally.

Serves 4.