[Kitchen Witch]

SPOONBREAD WITH SIMPLE CHORIZO
SERVES 8

Simple Chorizo
2 c. cornmeal
4 c. milk
2 garlic cloves, minced
¼ c. butter
1 ½ t. salt
4 large eggs, separated
2 t. baking powder
1 ½ c. (6 oz.) Monterey Jack, shredded

Cook and drain Simple Chorizo; drain well. Place cornmeal in large bowl. Heat milk and garlic - do not boil. Pour over cornmeal; stir until smooth, add butter and salt; blend well. Let stand 20 minutes. Lightly beat egg yolks. Add yolks, baking powder and cheese with chorizo to cornmeal; blend well. Beat white to stiff peak; fold in gently. Pour into lightly greased 13 X 9-inch baking pan. Bake 375* F. for 25 to 20 minutes or until lightly browned.

SIMPLE CHORIZO:
1 lb. ground pork
1 clove garlic, minced
2 t. crushed red pepper
1 ½ t. cinnamon
1 ¼ t. salt
1 t. coriander
2 t. oregano

Will keep in fridge up to 3 days; freezes well for one month.





TOMATO FLORENTINE QUICHE
MAKES 6 TO 8 SERVINGS

1 pkg. (10 oz.) frozen chopped spinach, thawed, drained very well
1 can (14.5 oz.) petite diced tomatoes, drained
2 T. Italian seasoned bread crumbs
3 large eggs
1 c. half-and-half
4 slices bacon, crumbles
½ c. shredded mozzarella
½ c. shredded Cheddar
1 t. pesto seasoning or basil
¼ t. ground red pepper
1 unbaked 9-inch deep dish pie crust

Toss tomatoes and breadcrumbs. Combine spinach with eggs, half-and-half, bacon, cheeses and seasoning. Gently fold in tomato mixture. Pour into pie crust; place on baking sheet. Bake in preheated 350* F. oven 50 to 60 minutes. Let stand 20 minutes before cutting.