Clean quail thoroughly and soak in salted water 1 hour.
Mix together: salt and pepper, garlic powder, paprika, and flour. Turn quail in the mixture then brown in butter. Place on baking sheet and cover with foil. When nearly tender, baste with broth to which white wine has been added.
Rice: Cook desired amount of rice in the usual way, adding shredded onion, and finely diced celery. When done, toss lightly with cream of mushroom soup and sage.
A vintage recipe card for Chili Egg Puff made with eggs, flour, baking powder, small curd cottage cheese, jack cheese, butter, and green chilies.
A vintage recipe from Honeybaked Ham for an Impossible Quiche made with Honeybaked Ham, bacon, milk, Bisquick, eggs, salt, pepper, onion, cheese, and mushrooms.
A vintage clipped recipe for a Crustless Garden Quiche made with eggs, flour, soda, salt, cottage cheese, cheese, onion, peppers, green onions, and parsley.