Sensational Tomato Quiche

   1                    9 inch pie crust -- * see note
   2      tablespoons   olive oil
     1/2  cup           chopped onions
     1/2  cup           green bell peppers -- chopped
   1                    garlic clove -- minced
   2      pounds        tomatoes
     1/2  teaspoon      basil
     1/2  teaspoon      oregano
     1/2  teaspoon      salt
   3      tablespoons   tomato paste
   3      tablespoons   fresh parsley -- chopped
     1/8  teaspoon      black pepper
   4                    large eggs -- ** see note
  12                    black olives -- sliced
     1/3  cup           grated Parmesan cheese
   8                    anchovies -- optional

* Pie crust should be partially baked. Use same oven temperature as for
cooking quiche, 350 degrees, and time it so crust will bake about 4-7
minutes and let cool only about 5 minutes before filling with mixture to continue baking.
** You will need 1 egg and 3 egg yolks for this recipe.

     1. Saute onions, green pepper and garlic in 2 tablespoons oil in a
heavy skillet.
     2. Add tomatoes that have been peeled, chopped and seeded. Add the
basil, oregano, salt, green pepper and parsley. Cover and cook over low
heat for 5 minutes.
     3. Remove cover and raise heat so liquid evaporates. Do not let
mixture scorch. Remove from heat.
     4. Put 1 egg and 3 egg yolks along with tomato paste into a bowl and mix well. Combine with tomato mixture then pour into pie crust.
     5. Top with olives, grated cheese and anchovies if you are using
them.
     6. Bake about 30 minutes or until firm and golden brown.

Serving Ideas : Serve as an appetizer or with a salad for lunch.

SESAME CHICKEN FINGERS

                        -----HONEY-MUSTARD SAUCE-----
   2      tablespoons   Mustard -- whole grain
   6      tablespoons   Honey
                        -----CHICKEN FINGERS-----
     1/2  cup           Sesame seeds
     1/4  cup           Parmesan cheese
   1      pound         Chicken Breast,skined -- boned
                        Sliced into 2x1/2" strips
   2      tablespoons   Olive oil
                        Red leaf lettuce
                        Strips orange rind

No-cholesterol sesame seeds replace traditional batter for these crunchy appetizers. Makes abought 20 pieces.

In a small bowl blend mustard and honey for sauce. Set aside. In shallow pan combine sesame seeds and Parmasan; roll chicken pieces in sesame mixture. Heat olive oil in ovenprof heavey-bottomed nonstick skillet or saute pan until just below smoking point. Add chicken strips and brown on both sides over medium heat; do not scorch. Place chicken strips on cookie sheet and bake in preheated 425* oven 8-10 minutes or until cooked through.

To serve, line individual plates with lettuce leaqves and arrange chicken strips. Or compose a serve yourself platter. Garnish with orange rind.

Serve with honey mustard sauce