SPINACH QUICHE Cape Coral/Sarasota, Florida John Dwyer 1 (9 inch) pie shell - baked 10 oz. pkg. frozen, chopped spinach, drain and press very dry 2 oz. Swiss cheese, grated 4 oz. cottage cheese (small curd, drained and sieved) 1/4 c. milk 4 large eggs 1/4 tsp. basil dried, crumbled 1/2 tsp. salt Dash pepper, or to taste 1 oz. Cheddar cheese Blend all ingredients together and pour into pie shell. Bake 400° for 30 minutes until mixture puffs up and is lightly brown. SWISS FONDUE Cindy Liebrock 1/2 lb. shredded swiss cheese 1 1/2 t. Cornstarch, 1/8 t. nutmeg Dash of pepper and salt 1 clove of garlic halved 3/4 c. dry white wine 1/2 loaf of French bread Toss together Rub inside of pot Boil in pot (above) Cut into chunks with some crust on each chunk. Gradually add cheese mix to boiling wine. Stir until cheese is well blended and lower heat. Lower more if cheese begins to get too thick. Serves 6 for appetizers. Try serving with fresh sliced apples too. Pineapple, Fresh pears, olives, imagine! Marinade to fry TOFU: Kathy Forest 1 medium size clove of garlic minced 2 Tablesp. sesame oil 2 Tablesp. soy sauce 1 tsp. brown sugar 1 Tablesp. lemon juice 1/8 tsp. crushed red hot pepper optional Stir and use as marinade for extra firm tofu. Keeps several days in refrig. Fry in sesame oil. To use ideas: - shish kebob - in other stir-fry - in pasta