Recipes from Lois

SWISS CHICKEN QUICHE

1 9" deep dish pie shell
2 cups cooked chicken
1 cup shredded Swiss cheese
2 T. flour
2 T. chicken bouillon granules
1 cup milk
3 beaten eggs
1/4 cup sautéed onions

Preheat oven to 426. Bake pie shell for 8 minutes. Remove from oven and reduce heat to 350. Toss cheese, flour and bouillon together. Add remaining ingredients and mix well. Pour into pie shell. Bake 40-45 minutes until set.

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APPLE CAKE

3 eggs
2 cups sugar
1 cup vegetable oil
2 cups all-purpose flour
2 tsp. cinnamon
1 tsp. baking soda
1/2 tsp. salt
1 tsp. vanilla
1 cup chopped pecans
4 cups thinly sliced and pared tart apples (about 5 Granny Smith apples work well)

Beat eggs with a mixer until thick and light. Combine sugar and oil; pour into eggs with mixer on medium speed. Stir together flour, cinnamon, soda and salt; add to egg mixture with vanilla; beat to mix. Stir in pecans (batter will be very thick). Spread apples in a buttered 12" x 9" x 2" glass baking pan. Pour batter over apples, spreading to cover. Bake in a 350 oven for one hour. Remove from oven and cool. Spread with Cream cheese icing and refrigerate.

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CREAM CHEESE FROSTING

2 (3 oz) pkgs. cream cheese
1/4 cup melted butter
2 cups powdered sugar
1 tsp. lemon juice

Soften cream cheese, beat until fluffy. Beat in melted butter; then beat in powered sugar and lemon juice. Spread over cooled cake. Refrigerate.