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| 1 | cup | mushrooms | coarsely chopped |
| 5 | tablespoons | butter | or margarine |
| 1 | cup | stone-ground wheat crackers | finely crushed |
| 1/4 | cup | scallions, spring or green onions | sliced |
| 1/4 | cup | onions | brown, chopped |
| 3/4 | cup | monterey jack cheese | |
| 3/4 | cup | cheddar cheese | medium sharp, grated |
| 3/4 | cup | mozzarella cheese | grated |
| 1 | cup | ricotta cheese | |
| 4 | large | eggs | |
| 1/4 | teaspoon | cayenne pepper | |
| 1/4 | teaspoon | paprika | |
| 1/4 | cup | milk | |
| 1 | each | artichokes | cooked |
| 1/4 | cup | green bell pepper | |
| 1/4 | cup | sweet red bell pepper | |
| 1 | can | spam | shredded |
Saute mushrooms in 3 Tbs butter until limp.
Stir in the crushed crackers, then turn into well greased 10-inch round quiche pan.
Press mushroom mixture evenly over bottom of dish and up the sides.
Melt remaining butter, add onions, sauté and add shredded Spam.
Layer shredded cheeses and Spam in dish.
In blender, whirl the eggs, ricotta, milk and cayenne until smooth.
Pour into crust and sprinkle with paprika.
Place sautéed red and green bell peppers on top.
Bake in oven at 375 degrees F for 40 to 45 mins.
Garnish with cooked artichoke.
| % Daily Value* | |
| Total Fat 24.0g | 38% |
| Saturated Fat 14.0g | 69% |
| Trans Fat 0.0g | |
| Cholesterol 270mg | 90% |
| Sodium 238mg | 10% |
| Total Carbohydrate 5.0g | 2% |
| Dietary Fiber 1.0g | 3% |
| Sugars 3.0g | |
| Protein 12.0g | 24% |
| Vitamin A | 27% | Vitamin C | 36% | |
| Calcium | 16% | Iron | 7% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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The year was 1917 and Louis Diat, (1885 - 1957), was the head chef of the posh Ritz-Carlton Hotel on......
if u add oreo cookies it gives it a rather nice taste and experience to enjoy!!!!!
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