Happy March, friends! February came and went quickly, and spring is right around the corner. Last week, St. Louis and many other areas celebrated Mardi Gras. Did you know that St. Louis has the second largest Mardi Gras celebration in the nation, second only to New Orleans?

Mardi Gras actually translates into Fat Tuesday in English, which is what we call the last day of the celebration. It is also called Shrove Tuesday, derived from the term “shrive,” which means to free yourself from sin. Fat Tuesday is the day before Ash Wednesday, the first day of Lent. Traditionally, for those of the Christian faith, Lent is a time of abstinence. Fat Tuesday was once the day on which folks cleared their cupboards of fatty foods. Pancakes are a traditional meal for Shrove Tuesday, as one can use up all their eggs, butter, milk, and flour all in one dish. Cakes are also quite popular, as are celebrations with other indulgences.

While some choose to abstain from other luxuries such as sweets or media, many people continue to honor the religious tradition of abstaining from meat on Fridays during the Lent season. Fish and other seafood becomes a very popular choice on Fridays at this time of year. With that in mind, I thought I would share a favorite recipe from my cookbook Treasures from the Heart. I hope that you enjoy it as much as I do.

Seafood Quiche

10 inch unbaked pie crust

½ bell pepper, diced

½ onion, diced

2 TBS. margarine

1 6-ounce can of crab meat

1 4 ½ ounce can of tiny shrimp

½ cup shredded Monterey Jack cheese

½ cup shredded Cheddar cheese

4 eggs

2 cups heavy whipping cream

Preheat oven to 350. Sauté bell pepper and onion in margarine. Layer the pie crust with shrimp, crab meat, bell pepper, onion and cheeses. Blend eggs and whipping cream. Pour over mixture in crust. Bake at 350 for 45 minutes until golden and set in the middle. Let stand for 10 minutes before serving.

I hope that you enjoy this recipe as much as I do. As spring quickly approaches, please do remember that Dreams Really Do Come True.


All My Love,