Garlic Powder

Requests for crustless quiche recipes come in fairly frequently. Diana Hamilton of Catonsville and Nancy Reigle of Towson sent us this one. The recipe is for Doris Bower of Perry Hall.Impossible Quiche1/2 pound bacon, cooked and crumbled1 cup shredded Swiss cheese1/2 cup chopped onion2 cups milk1 cup Bisquick4 eggs1/4 teaspoon salt1/8 teaspoon pepperSpread crumbled, cooked bacon on the bottom of a lightly greased ten-inch pie plate. Sprinkle cheese on top, then the onion. Beat milk, Bisquick, eggs, salt and pepper together one minute with a hand mixer until smooth.

Mary Holsclaw, of Abingdon, sent us this tasty recipe for shrimp in garlic sauce. The recipe is for Paul Addicks, of Baltimore. We served our shrimp in four individual tart-pans.Garlic Shrimp1/4 pound butter1 cup white wine1 teaspoon garlic powder (not garlic salt)1 pound medium-sized shrimp, shelled and deveinedBreadcrumbsSlowly melt butter in a large fry pan or wok. Add white wine. Stir in garlic powder. Add shrimp and simmer for five minutes. Put in a baking dish and sprinkle with breadcrumbs.

Weeknight meals for busy families have three requirements: easy, quick and good tasting.But do you sometimes yearn for classic dishes, which often require lengthy preparation and long cooking?Some of those favorites can be streamlined for weeknight dining. Cassoulet, for example. This hearty bean stew inspired by the cooking of southwestern France is traditionally made with white beans, seasonings and one or more meats which cook long and slow.Our Quick Veal Cassoulet features flavors and ingredients reminiscent of the traditional dish, but it's prepared in about 30 minutes.