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OKLAHOMA EAT S BON US CONTE NT


BONUS CONTENT It’s party time!


Mini quiches Yields 2 dozen quiches


APPLE HAND PIES Yields 16 pies


✓ 2 large apples ✓ 2 T sugar ✓ ½ t cinnamon ✓ 1 t lemon juice ✓ 5 T water ✓ 1 T cornstarch ✓ 1 box refrigerated piecrust (2 crusts) ✓ 1 egg white


Preheat the oven to 350. Peel and core the ap- ples. Cut them into small chunks. To a medium saucepan, add the apples, sugar, cinnamon, lem- on juice and 3 tablespoons of the water. Place a lid on the saucepan and cook over low heat until the apples are tender. Meanwhile, dissolve the cornstarch in the remaining 2 tablespoons of water. Once the apples are tender, add the cornstarch mixture to the saucepan. Cook until thickened. Allow the mixture to cool.


While the pie filling is cooling, open the crusts. On a piece of parchment, roll the crusts out until they’re 1/16 of an inch thick. Use a 2- to 3-inch circular cookie cutter to cut out 32 rounds from the crust. Place 16 of the rounds on a baking sheet lined with parchment paper. Spoon one tablespoon of the pie fi lling onto the middle of each circle. Wet the edge of each circle. Place another circle of crust on top of the fi lling. Pinch the edges shut and use a fork to crimp the edges. Cut a small slit in the top of each pie to allow steam to escape. Repeat with the remain- ing pies. Whisk an egg white and brush it over top of the pies. Bake for 20 minutes, or until the pies are golden.


Pies can be made with store-bought apple


pie fi lling. Different fl avors of fi llings can also be used—pumpkin pie filling, flavored cream cheese, etc.


✓ 3 eggs ✓ ½ cup half and half or milk ✓ ¼ cup grated Swiss cheese ✓ 2 baby portabella mushroom, chopped ✓ 1 T fi nely chopped red onion ✓ ¼ cup frozen chopped spinach, thawed and drained ✓ 1/8 t black pepper ✓ 1 box refrigerated piecrust


Preheat the oven to 350. In a small bowl, whisk together the eggs and the half and half or milk. Stir in the cheese, chopped mushrooms, red onion, spinach and pepper. Cut out 24, 3-inch circles from the piecrust. Press the circles into a mini muffi n pan. Fill each crust with the egg mixture. Bake for 25 to 30 minutes, until the quiches are set. Remove from the muffi n pan and serve hot. OL


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