SALMON QUICHE

2 tbsp butter or margarine
1/2 cup chopped onion
1 clove garlic, minced
1 cup canned salmon, drained and flaked (I use a small
can of wild-caught red salmon)
1 (9-inch) unbaked pie shell
4 large eggs
1 cup milk
1 tbsp all-purpose flour
1 tsp dried dill weed
1/2 tsp salt (I omit this because the canned salmon has
plenty of sodium)
1/4 tsp ground black pepper

1. Preheat oven to 350'F.
2. Melt butter in a medium nonstick skillet over
medium-high heat. Add onion and saute until trans-
lucent, about 3 minutes. Add garlic and saute 1 more
minute, or until pale golden. Add salmon and stir
until heated. Spoon into prepared pie crust and set
aside.
3. Whisk together the eggs, milk, flour, dill, salt
(optional) and pepper. Pour over salmon and bake for
45 to 50 minutes or until knife inserted near
center comes out clean. Let stand 10 minutes
before serving. DH raves about it.

Addendum: When I made it recently, I added sliced
zucchini and sauteed it with the onions. It
did make it higher, so maybe that's the answer.

STUFFED CHICKEN BREASTS FLORENTINE

4 Boneless, Skinless Chicken Breasts
4 Tablespoons Butter
6 Ounces Fresh Mushrooms, coarsely chopped
1 Medium Onion, coarsely chopped
1 Garlic Clove, crushed
1 Tablespoon Fennel Seed
6 Ounces Chopped Frozen Spinach, thawed and drained
Salt and Pepper, to taste

In a heavy bottomed skillet, sauté the Mushrooms and Onions in the Butter until the Mushrooms are cooked and the Onions have turned clear, but not browned. Add the Fennel Seed. Squeeze as much water as possible from the Spinach and add to the Mushrooms. Stir until heated through, and taste for Salt and Pepper. Remove from heat.

Preheat the oven to 350 o F. Place the Chicken Breasts, one at a time, in a plastic bag and pound with a rolling pin or meat pounder until the Breasts are very thin but not to the point where they have holes in them. Repeat with all four Chicken Breasts. Place one fourth of the Spinach mixture on each Chicken Breast, spread to the edges and carefully roll up. Secure with wooden toothpicks if desired. Repeat with all four Breasts. Sprinkle the Breasts with a little Paprika for color. Place the Breasts in a baking pan, and bake in the preheated oven for 30 minutes, or until the tops have become golden brown. Remove the Breasts to a serving platter and pour the baking juices over the top. Serves four

CHICKEN DIJON

4 Boneless, Skinless Chicken Breasts
4 Tablespoons Olive Oil
1/4 Cup Heavy Cream or Half & Half
3 Tablespoons Dijon-style Mustard
Salt and Freshly Ground Pepper

In a heavy skillet, heat olive oil to frying temperature. Pat the Chicken Breasts dry and sauté on both sides until golden brown. Reduce heat and cover, frying until breasts are completely cooked and juices runs clear. Season with Salt and Pepper. Remove from pan.

Reduce Heat. To the drippings remaining in the pan add the cream, and stir to incorporate. Add the mustard, and stir to finish the sauce. Heat until the sauce is bubbly, but not boiling. Pour the sauce over the Chicken. Serve at once.