For any of my readers who’ve wondered, I’m still cooking meals for Studly Doright. There were many years during our marriage when my culinary efforts were sporadic at best and non-existent, at worst. The truth is, I’m not very good in the kitchen.
But Studly and I made a deal wherein I could retire from working in exchange for becoming his scullery maid, er, cook. For the most part, I’m enjoying my end of the bargain, and occasionally I even make a great meal.
Now a new issue has arisen in my cooking experiment–Studly and I are trying to be more health conscious. My first suggestion was a diet of all salads. That got vetoed pretty quickly, but you can’t blame a girl for trying. So I’m to figure out how to make things he likes in a healthier manner.
One of his favorite entrees is a dish I’ve made successfully since discovering it in a Beta Sigma Phi cookbook published in 1981.
You can tell the book has seen its share of use, and I’d like to say I’ve tried every single recipe in it, but that would be a lie.
Golden Beef Quiche is the only recipe I’ve succesfully produced from the cookbook, and I’d sincerely like to thank Ms. Judith Essenpreis of Centralia, Illinois, for submitting it to the cookbook committee back in the day.
Studly loves this dish, even though he’s a real man and supposedly real men don’t eat quiche. It is one of the few dishes that he will eat as leftovers. I love it because it’s foolproof, and in the kitchen I am something of a fool.
Now that he’s decided to eat healthier I’ve been using extra lean ground beef, but I would also like to replace the cheddar cheese soup with something less processed. I simply do not know how to do that. If anyone reading this could give me a suggestion that would be lovely.
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