Baked Custard

I don't remember my mom every making plain custard but she made fruit custard pies.  I loved the tart cherry custard but rhubarb or gooseberry was good too. 

3 large eggs

3/4 cup sugar

1/2 tsp salt

2 cups milk, scalded

Nutmeg to taste

Preheat oven to 425.

Beat the eggs, then add the sugar and salt.  Continue beating while slowly pouring in the milk.   

Pour into oven proof dish (I believe mine is about 1.5 quart, could probably use a 1 qt dish). 

Bake for 20-25 minutes until set and knife inserted in center comes out clean.   Let cool.

Can serve warm or refrigerate and serve cold.

For pie-

If adding fruit, prepare about 2 cups of fruit.

Tart pie cherries - drain one can.

Rhubarb, clean and dice into 1/2 inch cubes.

Gooseberries, rinse and drain.

Place fruit in pie crust.  Pour custard mix over fruit. Bake 20 - 25 minutes until custard is set and knife inserted in center comes out clean.

Baked Chicken Fajitas

2 lb chicken tenders (or breasts - cut into strips)
3 or 4 sliced bell peppers - depends on how big they are - I like using red, orange and yellow ones
1/2 medium or large onion, cut in strips
1-2 tbsp lime juice
16 flour tortillas

Preheat oven to 375
Place chicken strips in a large bowl.  Spray with oil to moisten and sprinkle on 1 Tbsp taco or fajita seasoning.   Toss to coat the chicken.
Spread chicken on a foil lined baking sheet.  Be sure the chicken is in a single layer.
Place sliced peppers and onions in a large bowl.  Toss with the lime juice. 
Spread peppers and onions over the chicken.

Bake 20 -25 minutes until chicken is done. 

Serve in a tortilla with sour cream, shredded lettuce, and cheese. 2 filled tortillas per serving.

Serves 8