Fishing Creek Herb Guild

                        Chef Loretta's Quiche


1/2 C. yellow onion, chopped                                   2 c. milk

1 T. butter, unsalted                                               1 c. Bisquick

2 T. flour                                                              4 eggs

1 C. milk                                                               1/2 t. salt                                                                  

1/2 C. heavy cream                                                  1/8 t. pepper

5 oz. boursin cheese

10 oz. chopped spinach leaves,

2 T. parmesan cheese

2 t. lemon zest, finely minced

1 t. dried tarragon or 1 T. fresh chopped

1/8 t. cayenne

1 pinch freshly grated nutmeg



Preheat your oven to 400 °F.  Lightly grease a 12-muffin pan


Prepare the sauce by sautéing the onion in butter over medium heat. 

Cook until soft, about 4-5 minutes. Add flour and stir well to coat. 

Cook about 1 minute. Gradually whisk in the milk and whipping cream, 

stirring the mixture constantly to break up any lumps. 

Simmer sauce for 1 minute. DO NOT burn.

Next stir in the boursin cheese a little bit at a time, until melted and 

smooth. Remove the pan from the heat. Add the spinach, parmesan 

cheese, lemon zest and seasonings. Allow to cool. 

Can be prepped the day before.


Beat the eggs with the salt and pepper, then stir in the milk.

Add in the Bisquick and beat until smooth. Add the chilled spinach mixture.

Bake in the preheated oven for 20-25 minutes or until a toothpick inserted 

into the center of the quiche comes out clean. Let cool on a wire rack for 

15 minutes.

Recipe Notes

You can play around with the ingredients as needed! Sub in cheddar cheese for the Swiss or add assorted vegetables or meats.

             Kombucha Tea by Chef Jessica M

Boil water and steep  organic black tea bags for 7 mins. Remove from water.
Add 1 cup organic cane sugar and stir until dissolved. 
Add filtered water to the sweet tea mixture 
until it equals 7 cups.  (room temp)
Pour into large glass jar. 
Add 1 cup starter liquid with SCOBY to jar.
Cover (use coffee filter and rubber band) and allow to brew for 5-7 days. Check on 5th day for taste. 
Continue to brew for a stronger flavor.
Add fruit or fresh juice for flavor. 
Allow to rest with lid on tight at room temperature for 2-5 days to allow the second fermentation to carbonate the kombucha if that is a preference. Enjoy!
Questions? Go to Facebook@fritzhollowfarm
Tomato, Basil and Chicken Pasta 
                   by Chef Pat G

Cook and shred chicken. 
Peel, slice and steam carrots. 
Prepare pasta and place in large serving bowl..
Add chicken, carrots, chopped tomatoes, basil, mozzarella and parmesan cheeses. Toss.
Blink of an Eye Rhubarb Pie
               by Chef Nancy G
Mix together-  
1 c. diced rhubarb, 1/2 c. flour, 1 t. baking powder,
3/4 c.sugar, 1 t. vanilla, 1 beaten egg, 
1/2 c. chopped pecans or walnuts
Spread in buttered pie plate.
Bake at 350 for 25-30 minutes.
Chef Bobbi's Anise Snaps
Better Than Martha-

             Holiday Pinwheels

             with Chef Toni


2    8-oz. pkgs. cream cheese, softened

1 pkg. ranch dressing mix

½ c. chopped roasted red pepper

½ c. chopped celery

¼ c. sliced scallion

¼ c. sliced olives

2 puff pastry sheets

1/2 t. your favorite herb


Thaw pastry until easy to handle.

Preheat oven to 400. Grease two baking sheets.

Mix cream cheese and dressing mix.

Stir in remaining ingredients.

Unfold pastry sheet on floured surface. Spread ½ the mixture. Roll up like a jelly roll.

Cut into 20 slices. Place on baking pan.

Repeat using the other pastry sheet.

Brush with milk or egg. Bake 15 minutes.

                    Baked German Potato Salad
                      by Chef Carol W

2 1/2 cups diced, cooked potatoes  
1/3 cup diced celery
2 tbsp drained sweet pickle relish                  
2 tbsp green pepper
grated sharp cheese

3 tbsp margarine or butter            1 1/2 tsp salt
1/4 cup chopped onion                 1/4 tsp celery seed
1 tbsp flour                                 dash pepper
1 1/2 tbsp sugar                          3 tbsp cider vinegar
 1/4 tsp dry mustard                    3 tbsp water 

Cook potatoes, drain, and lay to side. 
Melt margarine or butter in the heavy saucepan.  
Add onion and cook slowly until a golden color.  
Mix flour, sugar, dry mustard, celery seed, green pepper and salt together.  Add vinegar and water to flour and dry ingredients. Add this to onion mixture in pan and cook until thick. Add potatoes, celery, sweet pickle relish and green pepper.  Toss LIGHTLY to avoid mashed potatoes ;) and until potatoes are thoroughly covered with dressing. Pour into casserole, cover with 
grated cheese.  Cover dish and bake in a 350 degree oven for 20-30 minutes. Flavor will be better if salad is kept in a warm place for 30 minutes longer.