--CORNMEAL QUICHE SHELLS--
1/3 c  Shredded mozzarella cheese
1 tb Finely chopped green onion
(with top)
2    Eggs
1/3 c  Milk
1/4 ts Salt
6    Drops red pepper sauce
2 tb Finely chopped, fully
Cooked smoked ham

Cornmeal Quiche Shells:

Mix 1/3 – cup all-purpose flour,1 tablespoon plus 1 teaspoon cornmeal and
1/3 teaspoon salt;cut 1 tablespoon plus 2 teaspoons shortening
thoroughly.Sprinkle in 5 – 6 teaspoons water,tossing with fork until all
flour is moistened and pastry cleans side of bowl.Gather pastry into
ball.Divide into halves.Press each half firmly against bottom and side of 2
10 ounce quiche dishes or custard cups.Prick bottom and side thoroughly
with fork.Place dishes on inverted saucers in e oven.Microwave
uncovered on high (550 watts) 2 minutes;rotate dishes 1/2 turn.Prick any
bubbles with fork. Microwave uncovered until pastry appears dry and flaky,
1 1/2 to 3 minutes. Sprinkle cheese and onion in shells.Beat eggs,milk,salt
and pepper sauce with fork in 2 – cup measures;stir in ham. Microwave
uncovered on medium heat (385 watts) until warm, 2 to 3 minutes,stirring
after 1 minute.Stir;pour into shells Place shells on inverted saucers in
microwave oven. Microwave uncovered on medium high (385 watts) 2 minutes;
turn dishes 1/2 turn.Microwave uncovered until center is almost set,2 to 3
minutes.Serves 2.