Almond Dip for Fresh Fruit
8 oz. fat free cream cheese, softened
1/2 cup fat free sour cream
1/3 cup sugar
3 Tbsp. skim milk
1/4 tsp. almond extract
Mix cream cheese with electric mixer on medium speed until smooth. Add sour cream, mixing until blended. Mix in sugar, milk and almond extract. Refrigerate. Serve with assorted fresh fruit. Garnish with mint leaves if desired. Makes 1-2/3 cups dip.
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Ambrosia
from Dusty
2 cups mini marshmallows
11-oz can mandarin oranges, drained
1 can crushed or chopped pineapple, drained
1 cup shredded coconut
3 cups Cool Whip, thawed in refrigerator overnight
1/2 cup maraschino cherries, chopped in half
Mix marshmallows, mandarin oranges, pineapple, coconut, Cool Whip and cherries in a large bowl, setting aside some of the cherries for garnish. Cover and chill in the refrigerator for about 2 hours before serving. Serves 12.
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Apple Fritter from 1952
1/4 cup sugar
1 cup flour
1 tsp. salt
1-1/2 tsp. baking powder
1/3 cup milk
1 egg
1-1/2 cups finely chopped apples
powdered sugar or sugar and cinnamon
Sift together sugar, flour, salt and baking powder. Add milk and egg. Beat until smooth and add apples. Drop by teaspoonful in hot (375ºF) fat. Fat should be 1-1/2" inch. deep. fry for 4 minutes or until brown. Drain on paper toweling and roll in powdered sugar or sugar and cinnamon. Serve hot.
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Apples Baked in Red Wine
4 firm baking apples
1 cup sugar
nutmeg
2 whole cloves
small piece of cinnamon stick
2 cups red wine
1 cup water
Preheat oven to 375ºF. Core apples, but do not pierce them completely through bottoms. Peel tops a little less than half way down, leaving remaining skin intact. Put apples, peeled halves up, in a deep baking dish of a size to hold them closely together. Fill center of apples with some of the sugar. Grate a dash of nutmeg over each apple. Add whole cloves, cinnamon stick, wine and water to dish. Add remaining sugar, coating tops of apples generously and putting rest into wine. bake 30-40 minutes, until apples are just soft. Serves 4.
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Applesauce
4 medium cooking apples (1-1/3 pounds), peeled and cut into fourths
1/2 cup water
1/4 cup packed brown sugar or 3 to 4 tablespoons granulated sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
Heat apples and water to boiling in 2-quart saucepan over medium heat, stirring occasionally; reduce heat. Simmer uncovered 8-10 minutes, stirring occasion ally to break up apples, until tender. Stir in remaining ingredients. Heat to boiling. Boil and stir 1 minute.
Slow Cooker Directions: Decrease water to 1/4 cup. Mix all ingredients in 3 1/2- to 6-quart slow cooker. Cover and cook on high heat setting 1 hour 30 minutes to 2 hours or until apples are tender; stir.
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Asparagus Vinaigrette
from Jacki
24 asparagus spears, trimmed
3 Tbsp. balsamic vinegar
2 Tbsp. minced red onion
1 tsp. extra-virgin olive oil
1 clove garlic, minced
1/4 tsp. freshly ground black pepper
Fill large saucepan with 1" of water; set steamer rack in saucepan. Place asparagus on rack. Bring water to a boil; reduce heat to low. Steam asparagus over simmering water, covered, until tender. Meanwhile, in small bowl, combine vinegar, onion, oil, garlic and pepper. Transfer asparagus to medium-size platter; top with vinegar mixture. Serves 4
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Asparagus with Dijon Vinaigrette
from Gail
2 lbs asparagus
2 cup extra virgin olive oil
1 cup white wine vinegar
2 Tbsp Dijon mustard
1 Tbsp tarragon
2 cloves garlic, minced
2 Tbsp sea salt
1 Tbsp coarse black pepper
Asparagus should be poached or steamed until it is slightly tender. Remove asparagus and rinse with cold water. Drain and lay out on a platter and pat dry. Mix together the ingredients for vinaigrette in a sealed jar and shake until the dressing is fully emulsified. Pour the vinaigrette over the cooked asparagus and marinate for 1 hour at room temperature. Serves 4.
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Asparagus with Lemon Butter
from Family Circle magazine
1 lb. asparagus
5 tsp. salt
1/4 cup unsalted butter
1 Tbsp. fresh lemon juice
1/8 tsp. black pepper
lemon slice for garnish
Trim 1/2" from bottom of stalks. Bring 3 quarts water to boiling; add 4-1/2 tsp. salt. Boil asparagus until tender, 5 - 6 minutes. Drain; transfer to paper towels to drain completely. Melt butter in small saucepan over medium heat. Stir in lemon juice, the remaining 1/2 tsp. salt and the pepper. To serve, arrange hot asparagus on a serving platter. Pour the warm lemon sauce over the asparagus. Garnish with lemon slice.
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Au Gratin Carrots
from Taste of Home magazine
2 pounds carrots, sliced
1/2 cup onion, chopped
1/4 cup butter or margarine, divided
3 Tbsp. all-purpose flour
1/2 tsp. salt
1/8 tsp. pepper
1-1/2 cups milk
4 oz. process American cheese, cubed
2 Tbsp. fresh parsley, chopped
2 cups cornflakes, crushed
Cook the carrots until crisp-tender; drain and set aside. In a saucepan over medium heat, sauté onion in 3 Tbsp. butter until tender. Stir in flour, salt and pepper. Gradually add milk; bring to a boil, stirring constantly. Cook for 1 minute or until thickened. Stir in the cheese just until melted. Add carrots and parsley. Pour into a greased 8" square baking dish. Melt remaining butter; add cornflakes. Sprinkle over carrots. Bake uncovered at 350ºF. for 20-25 minutes or until bubbly. Yield: 8-10 servings.
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Au Gratin Green Beans
3 Tablespoons butter
2 Tablespoon flour
1 cup milk
1/2 cup shredded Swiss cheese
1/2 teaspoon salt
dash pepper
two 16-oz. cans green beans, drained
1 cup bread crumbs, plain or seasoned
dash paprika
Melt 2 tablespoons butter in a saucepan. Blend in flour. Slowly pour in milk, stirring constantly. Continue stirring and cook until thickened. Stir in cheese, salt, and pepper. Do not boil. Place beans in 2-quart baking dish. Pour cheese sauce over beans. combine remaining butter, crumbs, and paprika. Sprinkle over casserole. Bake at 375ºF for 20 minutes or until golden brown. Serves 8.
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Au Gratin Potatoes
8 potatoes
Velveeta cheese
salt and pepper to taste
1/4 cup milk
Peel potatoes. Cut into thick slices, cover with water and boil at medium for 20 minutes. Drain and rinse with cold water. (They will be undercooked. But will cook more when in the oven.) Grease a round 3" inch deep pan with butter. Alternate potatoes, cheese, salt and pepper, starting with the potatoes on the bottom. Pour milk over top and bake uncovered at 350ºF for 30 minutes.
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Baby Potatoes with Rosemary
from "The All New Good Housekeeping Cookbook"
5 lbs. assorted small potatoes, such as red, white, purple or golden, cut in half
1/4 cup olive oil
2 Tbsp. chopped fresh rosemary or thyme or 1 tsp. dried rosemary or thyme
1-1/2 tsp. salt
1/2 tsp. coarsely ground black pepper
Preheat oven to 425ºF. In 17x11-1/2” roasting pan, toss potatoes, oil, rosemary, salt and pepper to coat. Roast potatoes, turning occasionally, until golden and tender, 30-40 minutes. Makes 10 side-dish servings.
Each serving: 232 calories, 4g protein, 41g carbohydrate, 6g total fat (1g saturated), 0mg cholesterol, 366mg sodium
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Bacon & Cheddar Mashed Potatoes
1-1/2 lb. potatoes, unpeeled, quartered
1/2 cup Miracle Whip
1/2 cup milk
6 slices bacon, crisply cooked, crumbled
1/4- 1/2 tsp. garlic powder
salt, pepper to taste
1 cup shredded cheddar cheese
Cover potatoes with water in large saucepan. Bring to boil; reduce heat to medium. Cook 20 minutes or until tender; drain. Mash potatoes; Add Miracle Whip, milk, bacon and garlic powder; beat until fluffy. Season to taste with salt and pepper. Stir in cheese. Garnish with fresh thyme if desired. Serves 4.
Twice-Baked Potatoes: Cut 4 baked potatoes in half lengthwise; scoop out centers leaving 1/4" shell. Mash potatoes as directed above. Spoon into shells. Bake at 325ºF for 15-20 minutes.
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Baked Apple Crisps
3 Tbsp. butter, chilled
1 cup quick oats
1/2 cup brown sugar
1/4 cup flour
1/2 tsp. cinnamon
1/8 tsp. nutmeg
6 large Granny Smith apples
2-1/2 Tsp. butter
1 cup caramel apple dip
Cut 3 Tbsp. butter into oats, sugar, flour, salt, cinnamon and nutmeg until crumbly. Cut 1/3 top off apples; core. Mix remaining apple pieces with crumb mixture. Spread remaining butter inside apples. Fill with crumbs, pressing firmly. Bake at 350ºF. for 20 minutes. Top with caramel apple dip. Bake 20 minutes more. Serves 6.
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Baked Apples with Caramel Cream Sauce
1/2 cup sugar
1/4 sp. ground cinnamon
dash ground nutmeg
2 cups apples juice
6 large Rome apples
1/4 cup coarsely chopped walnuts
1/4 cup cake or cookie crumbs
1/4 cup chopped dates, currants or raisins
1/2 cup heavy cream
Preheat oven to 400ºF. Combine sugar, cinnamon, nutmeg and apple juice in saucepan. Bring to a boil. Lower heat and simmer just until sugar dissolves, making a syrup. Starting at stem end, peel 1/3 of each apple. Carefully core to within 1/2" of the blossom end. Mix nuts, crumbs and dates; spoon into apples. Press slightly to compact mixture. Arrange in shallow 8x11" baking dish; pour hot syrup over top. Bake, basting often with pan juices, for 45 minutes or until apples are shiny, sticky and soft. Transfer with spatula to dessert dishes. Strain baking juices into saucepan. If needed, bring liquid to a boil to reduce to 1/2 cup. Do not allow juice to caramelize. Stir in cream. Before serving, pour caramel cream sauce over each baking apple. Serves 6.
NOTE: Vanilla wafers, ginger snaps and yellow, white or spice cake are best for making crumbs.
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Baked Corn
from Lynda
1 pint fresh corn or 1 can corn - whole kernel or cream style
3 eggs, lightly beaten (or 3/4 cup egg substitute)
3/4 cup milk
1-2 Tbsp. sugar
1 Tbsp. cornstarch
2 Tbsp. butter, melted
Salt to taste
Place corn in a 2 quart casserole dish. Mix together remaining ingredients and pour over corn. Stir to mix. Bake in a 350°F oven for an hour.
Lynda's Note: I often double this recipe because it never seems to be enough, especially during holidays.
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Baked Corn on the Cob
from "Recipe Hall of Fame Quick and Easy Cookbook"
6 ears fresh corn
4 oz. whipped cream cheese with chives
4 Tbsp. butter, softened
1/4 tsp. salt
dash pepper
Remove husks and silk from corn. Stir cream cheese into butter. Add salt and pepper; blend. Place ears of corn on individual large squares of foil. Spread each ear of corn with some of the mixture. Fold up foil and seal. Bake at 375-400ºF. for 30-45 minutes or until corn is tender. Carefully open each packet and spoon hot chive butter over corn to serve.
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Baked Pineapple
from "Recipe Hall of Fame Quick and Easy Cookbook"
14-oz. can crushed pineapple
1/2 cup sugar
2 Tbsp. cornstarch
2 eggs
1/2 tsp. cinnamon
1-2 Tbsp. butter
Mix pineapple, sugar, cornstarch and eggs. Place in greased casserole. Sprinkle with cinnamon, dot with butter. Bake until firm, about 30 minutes at 350ºF. Serves 6.
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Baked Pineapple Chunks
from "Recipe Hall of Fame Quick and Easy Cookbook"
20-oz. can pineapple chunks, drained (reserve juice)
1 cup semi-sharp cheese, grated
1 cup sugar
2 Tbsp. flour
1 cup dry bread crumbs
2 Tbsp. butter
Put pineapple and cheese into glass baking dish. Combine pineapple juice, sugar and flour in saucepan. Heat to near boiling. Pour over mixture in dish. Blend crumbs with butter; sprinkle on top. Bake at 350ºF. for 20-25 minutes. Serves 6-8.
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Baked Potato Slices
4 medium potatoes, cut lengthwise into 1/4" slices
2 Tbsp. butter, softened
1/2 cup finely crushed corn flake cereal
1 tsp. salt
Score cut surface of each potato slice in diamond pattern; place on greased cookie sheet. Brush potatoes with butter. Mix cereal and salt; sprinkle over potatoes. Bake uncovered at 375ºF until tender and golden brown, about 30 minutes. Serves 4-6.
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Baked Potato Wedges
2 Tbsp. butter
2 large potatoes, about 1 lb.
1 egg
3/4 tsp. salt
dash pepper
2 Tbsp. flour
1/2 tsp. paprika
1/4 cup finely shredded Gruyere cheese
In 400ºF oven, heat butter in 9" pie plate until melted. Shred potatoes into bowl of cold water; drain. Mix potatoes, egg, salt and pepper; gradually mix in flour. Pack potato mixture firmly in pie plate; sprinkle with paprika and cheese. Cook uncovered until golden brown, about 40 minutes. Cut into 6 wedges. Serves 6.
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Baked Sliced Apples
4 firm apples, such as McIntosh or Golden Delicious
3 Tbsp. fresh lemon juice
1/3 cup firmly packed brown sugar
1/8 cup golden raisins
1/4 cup butter
2 Tbsp. light rum or brandy
3" cinnamon sticks, chocolate shavings or fresh mint leaves for garnish
Preheat oven to 450ºF. Peel and core apples. Slice horizontally into even 1/4" thick slices. Adjust slices to make a whole shape, and brush outside with lemon juice. Place in baking dish; fill centers with brown sugar, raisins and 1 tsp. butter. Sprinkle remaining brown sugar over apple tops; drizzle rum or brandy evenly over all. Dot with remaining butter. Bake on middle rack of oven, basting every 5-10 minutes, for 25 minutes. Reduce temperature to 350ºF and insert a cinnamon stick into each apple. Bake 20 minutes, or until apples are tender but still hold their shape and the juice is thick and syrupy. Place warm apples on serving plates, and spoon sauce evenly over each. Replace cinnamon stick if necessary, and garnish with chocolate shavings or a fresh mint leaf. Serves 4.
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Baked Three-Corn Casserole
1 can creamed corn
1 can whole kernel corn, using juice
1 box Jiffy cornmeal mix
1 cup sour cream
1 cup melted butter
2 beaten eggs
1 T. sugar
Mix everything and spoon into greased 13x9” baking dish. Bake at 350ºF for 45 minutes. 6-8 servings
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Bar-B-Q Bobs
juice of 1 lemon
2 Tbsp. light brown sugar
1/2 tsp. ground cinnamon
apples, nectarines, pineapple, etc. cut into wedges to make 6 cups total
1 loaf pound cake, cut into 1-1/2” cubes
24 marshmallows
Soak 48 six" bamboo skewers in water at least 1 hour. In medium bow, mix together lemon juice, brown sugar and cinnamon. Add fruit; toss. In alternating order, thread fruit, cake and marshmallows onto skewers. Grill on one side for a minute or two to brown, then flip and grill other side. Serve hot. Serves 12.
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Basic Baked Apple
4 large baking apples (recommend Granny Smith, Cortland, or Winesap)
1/2 cup water
1/2 cup apple juice
1 tsp. cinnamon
1 Tbsp. sugar
4 tsp. butter
Wash apples and core from stem end to within 1/2" from the bottom of the apple. With a vegetable peeler, remove skin from top half of apple, working your way around the apple, rather than up-and-down. For standard oven preparation: Preheat oven to 350ºF. Place apples, peeled end up, in an 8" baking dish. Add water and apple juice. Evenly distribute one-quarter of the cinnamon, sugar, and butter into the core of each apple. Cover loosely with aluminum foil and bake 45 to 50 minutes or until tender, making sure to baste the apples occasionally with the sizzling apple and water mixtures. Remove from oven and baste one final time. Serve warm or chilled. Refrigerate, covered, to store.
For microwave oven preparation: Place prepared apples in a microwave-safe cooking dish. Use only half the water and apple juice. Evenly distribute one-quarter of the cinnamon, sugar, and butter into the core of each apple. Cover apples with plastic wrap, making sure to leave a vent on one corner of the wrapped dish. Microwave on high setting until apples are tender, approximately 10 to 14 minutes. Serve and store as above.
VARIATION: Before baking or microwaving the apples, fill the cavity where the core used to be with one or more of the following: crushed or chunked pineapple, ripe banana slices, pureed sweet potatoes, shredded carrots, whole blueberries or raspberries, sliced strawberries, peanut butter, a mixture of honey, chopped walnuts, and raisins, or even chocolate chips, and continue to prepare as directed. Finish your presentation with a dollop of freshly whipped cream or a scoop of vanilla or cinnamon ice cream.
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Best Broccoli Casserole
from “The Best of Mr. Food Cookin’ Quickies”
two 10-oz. pkg. frozen chopped broccoli
10-3/4 oz. can cream of celery or cream of mushroom soup, undiluted
8-oz. can sliced water chestnuts, drained
4-oz. can sliced mushrooms, drained
1/4 tsp. seasoned salt
1 cup soft homemade bread crumbs, see below
1 cu (4 oz.) shredded sharp Cheddar cheese
1 Tbsp. butter, melted
Preheat oven to 350ºF. Cook broccoli according to package directions; drain. Combine broccoli, soup, water chestnuts, mushrooms and salt. Spoon into lightly greased 1-1/2 quart baking dish. Combine bread crumbs, cheese and butter. Sprinkle crumb mixture over broccoli mixture. Bake, uncovered, for 30 minutes. Serves 6.
To make homemade bread crumbs: Process bread slices in food processor or blender. It takes about 2 slices of bred to make 1 cup soft bread crumbs.
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Bloomin' Onion
1 very large sweet onion
1 egg
1 cup milk
1 cup flour
1-1/2 tsp. salt
1/2 tsp. black pepper
1/4 tsp. oregano
1/8 tsp. thyme
1/8 tsp. cumin
oil for frying
Dipping Sauce
1/2 cup mayonnaise
2 tsp. ketchup
2 Tbsp. cream-style horseradish
1/4 tsp. paprika
1/4 tsp. salt
1/8 tsp. oregano
pepper to taste
Beat together the egg and milk in a medium bowl. Combine the flour, salt, pepper, cayenne, oregano, thyme and cumin in a separate bowl. Slice 3/4" to 1" off the top of the onion and remove skin. Cut out a 1" core and slice about 3/4 of the way down to create petals. Place the onion boiling water to separate the petals. Let cool. Dip the onion into the milk mixture. Dip the coated onion into the flour mixture, cover liberally. Repeat process. Let onion set in the refrigerator for 15 minutes before frying. Heat vegetable oil in a deep fryer or pot to 350 ºF. Make sure there's enough oil to completely COVER the onion. Fry the onion right side up for 10 minutes until brown. Drain on a rack or paper towel. Combine ingredients for dipping sauce and serve.
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Bob's Fried Potatoes
from Janet
4-6 large baking potatoes
1 large onion, diced
1 stick butter
salt, garlic salt and pepper to taste
The day before bake potatoes wrapped in foil at 350ºF. for an hour and refrigerate. When ready to prepare, slice potatoes in half horizontally and then cut into approximate 1/2" slices. In a large skillet melt 1/2 of the butter over medium heat. Add onion and sauté until tender. Add potatoes and turn heat up to med-high and pan fry for about 45 minutes or until nicely browned and tender, turning occasionally. During the cooking time, season to taste and add pats of butter.
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Bountiful Twice-Baked Potatoes
4 large baking potatoes (8-10 oz. each)
1/4- 1/2 cup milk
1/4 cup butter, softened
1/4 tsp. salt
dash of pepper
1 cup shredded Cheddar cheese (4 oz.)
1 Tbsp. chopped fresh chives
Prepare and cook whole potatoes as desired. Cut in half lengthwise. Coop out inside, leaving thin shell. Mash potato in medium bowl until no lumps remain. Add milk in small amounts, beating after each addition. Add butter, salt and pepper; beat vigorously until potato is light and fluffy. Stir in cheese and chives. Fill potato shells with potato mixture. Place on ungreased cookie sheet. Heat oven to 400ºF. Bake about 20 minutes or until hot. Serves 8.
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Bread & Butter Pickles
10 lbs. small, firm pickling or Kirby cucumbers, washed
5 lbs. sweet onions, such as Viadlias or Texas 1015s
1/2 cup kosher salt
ice cubes
4 cups sugar
2 Tbsp. mustard seeds
1 tsp. celery seed
5 whole cloves
2-1/2 cups water
5 cups champagne vinegar
Slice cucumbers across paper-thin. Slice onions paper-thin and quarter. Toss cucumbers and onions with salt. Mix 6 cups of ice cubes with cucumbers and onions. Cover with plastic and a weight to hold the veggies under the liquid. Refrigerate for 3 hours; drain. Place drained veggies in large saucepan. In mixing bowl, blend sugar, spices, water and vinegar. Pour over cucumbers. Bring almost to a boil, stirring occasionally. Remove and place in clean jars. Remove air bubbles. Place seal and rings on jars and refrigerate. Makes 5 quarts.
NOTE: These are "countertop-style" pickles that are not heat processed. They MUST be refrigerated and should be eaten within weeks of canning.
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Bread & Butter Pickles #2
Before you start this recipe make sure your canning glasses are completely sterile and dry.
1 large cucumber, sliced in 1/4" thick rounds ( 2 cups )
1 medium onion, sliced in thin rounds (3/4 cup)
1 cup granulated sugar
1/2 cup distilled white vinegar
1 tsp. salt
1/2 tsp. mustard seeds
1/4 tsp. each of celery seeds and turmeric
Mix all ingredients in a 2-quart microwavable bowl. Microwave on high for 4 min. then turn for another 4 minutes, stirring twice each time you turn the bowl. Make sure the cucumber is crisp-tender and onions are translucent. Then let sit 5 min. in microwave. Cover cool slightly and refrigerate. Makes 2-1/2 cups.
NOTE: If you double this recipe, do not double the amount of onion unless you really like onions. This recipe can be double and tripled easily.
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Breaded Broiled Tomatoes
from Cooking Light magazine
1 slice white bread (1-ounce)
4 large tomatoes (about 2-1/2 pounds)
1/2 cup low-fat buttermilk
1/2 cup (2 ounces) grated fresh Romano or Parmesan cheese
1 tsp. freshly ground black pepper
1 large egg white, lightly beaten
Cooking spray
8 tsp. chopped fresh cilantro
Preheat oven to 400ºF. Place bread in a food processor, and process until finely ground to measure 1/2 cup. Set aside. Core tomatoes; cut each tomato in half crosswise. Push seeds out of tomato halves with thumbs. Spoon 1 Tbsp. buttermilk into each tomato half. Combine breadcrumbs, cheese, pepper, and egg white in a small bowl. Divide breadcrumb mixture evenly among tomato halves. Place tomato halves on a baking sheet coated with cooking spray. Bake at 400 degrees for 17 minutes. Prepare broiler. Broil tomato halves 2 minutes or until lightly browned. Sprinkle each tomato half with 1 tsp. cilantro. Yield: 8 servings (serving size: 1 tomato half).
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Broasted Parmesan Potatoes
8 potatoes
1/2 cup oil or melted butter
1/2 tsp. paprika
1/2 tsp. garlic salt
3 Tbsp. Parmesan cheese
1 tsp. parsley flakes, optional
1 tsp. salt
1/4 tsp. pepper
Cut washed potatoes in half lengthwise and put in a 7x13" pan. Mix all ingredients; pour over potatoes. Bake at 375ºF. for 45 minutes, brushing potatoes every 15 minutes with mixture. Serves 8-10.
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Broccoli & Mushroom-Stuffed Potatoes
recipe by Linda W.
2 large baking potatoes
1 cup chopped cooked broccoli
1 cup diced mushrooms
2 Tbsp. butter, divided
1/4 cup goat cheese
salt and freshly ground black pepper
1/4 cup sour cream
Preheat oven to 350ºF. Scrub and dry potatoes, and prick all over with a fork. Bake for 1 hour in oven, until skin is crispy and flesh is soft. Meanwhile, heat 1/2 Tbsp. butter in a nonstick skillet, and sauté diced mushrooms over medium-high heat until done, about 3-4 minutes, stirring frequently. Remove from heat. Cut potatoes down the middle but don't cut in half. Scoop out potatoes into a medium-sized bowl and mash with remaining 1-1/2 Tbsp. butter, if desired. Add chopped cooked broccoli and sautéed diced mushrooms, along with the salt and pepper and most of the crumbled goat cheese. Spoon back into the potato shells, topping with the remaining goat cheese, and loosely wrap in foil and place on a baking sheet. Bake for another 15-20 minutes until hot, and serve with a dollop of sour cream.
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Broccoli & Rice Casserole
3/4 cup chopped celery
3/4 cup minced onion
1/2 cup butter
10 oz. frozen chopped broccoli, thawed and drained
10-3/4-oz. cream of mushroom soup
1 cup chicken broth
1 cup (4 oz.) shredded cheddar cheese
3 cups cooked rice
paprika
Preheat oven to 350ºF. In large skillet over medium-high heat, saut‚ celery and onion in butter until tender, 3-5 minutes. Transfer to large bowl and mix in remaining ingredients except paprika; place in 7x11" baking dish that has been sprayed with Pam. Sprinkle top with paprika. Bake 45-55 minutes or until firm and light golden. Serves 8-10.
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Broccoli Cheese Casserole
2 pounds frozen broccoli pieces
1 can cream of mushroom soup
1 cup mayonnaise
2 Tbsp. minced onion
1 cup grated cheddar cheese
1 cup crushed stuffing mix or crackers
2 eggs
Cook broccoli for 5 minutes; drain well. Beat eggs with whip: add soup, onions, and mayo. Mix well. Fold in cheese, then broccoli. Put in 9x13" glass baking dish. Sprinkle top with crushed crumbs. Bake at 350ºF for 30-40 minutes. Can be made the day before and refrigerated; if so bake for 40 minutes.
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Broccoli-Corn Bake
from "Recipe Hall of Fame Quick and Easy Cookbook"
16-oz. can cream-style corn
10-oz. pkg. frozen chopped broccoli, thawed and well drained
1 egg, beaten
2 tsp. dehydrated onion
3/4 cup coarsely crumbled Ritz crackers (18), divided
3 Tbsp. melted butter, divided
salt and pepper
Preheat oven to 350ºF. Combine corn, broccoli, egg, onion, 1/2 cup cracker crumbs and 2 Tbsp. butter in large bowl. Mix thoroughly. Spoon into 1-quart baking dish and season with salt and pepper. Combine 1 Tbsp. butter and 1/4 cup Ritz crackers. Mix thoroughly. Sprinkle over top of casserole. Bake, uncovered, until golden brown, about 30 minutes. Serves 6.
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Broccoli Salad
2 bunches uncooked broccoli, cut into bite size pieces
1 cup chopped onions
1/2 cup cheddar cheese, shredded
1 lb. bacon, fried crisp and crumbled
Dressing:
1 cup mayonnaise
1/2 cup sugar
2 Tbsp. white vinegar
Combine salad ingredients, combine dressing ingredients and mix together.
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Broccoli Under Cover
1 envelope (from a 2.4-oz. pkg.) dry onion soup mix
1/2 cup water
2 head broccoli, cut into florets (about 6 cups)
Preheat grill to medium-high heat. Combine soup mix and water; toss with broccoli. Wrap broccoli in heavy-duty foil and seal tightly. Grill 10 minutes or until desired tenderness. Open foil carefully to allow steam to escape before serving. Serves 6-8.
NOTE: Other vegetables can be done this way, too, like zucchini, yellow squash and carrots.
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Broiled Tomatoes
from "Recipe Hall of Fame Quick and Easy Cookbook"
tomatoes
margarine
1/2 tsp. salt
1/8 tsp. pepper
1/4 tsp. basil
1/4 tsp. thyme
1/4 tsp. oregano
1/4 tsp. sugar
Parmesan cheese, grated
Purchase firm ripe tomatoes according to how many you are going to feed. Slice in fairly thick slices and place on foil-lined baking sheet. Dot with a little margarine. Combine salt, pepper, spices and sugar. Sprinkle on tomatoes, then top with Parmesan cheese. Grill or bake at 300ºF. for about 20 minutes, checking frequently for doneness.
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Buffet Potato Bake
from “Casseroles,” by Christie Katona and Thomas Katona
10-3/4 oz. can cream of chicken soup
1/4 cup butter
1 pint sour cream
1-1/2 cups shredded cheddar cheese
1/2 cup sliced green onions
20 oz. pkg. frozen shredded potatoes for hash browns, thawed
1/2 cup cornflake crumbs or crushed potato chips
Heat oven to 350ºF. Spray a shallow 2-quart casserole with nonstick cooking spray. In large bowl, combine soup, butter, sour cream, cheese and green onions. Stir in potatoes. Pour into casserole. Top with crumbs and bake 1 hour or until bubbly and golden. Serves 8.
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Buttered Oven Potatoes
4 medium potatoes, peeled
1/4 cup butter
ice water
salt, pepper to taste
Slice potatoes into lengths like for French fries. Soak 1 hour in ice water. Remove and dry with paper towel. Dip each piece of potato into melted butter, and arrange in shallow pan. Salt lightly. Bake at 375ºF until brown and tender. Serves 6.
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Campbell's Scalloped Potatoes
10-3/4-oz. cream of mushroom soup
1/3-1/2 cup milk
1/4 cup chopped parsley
dash pepper
4 cups thinly sliced potatoes
1 small onion, thinly sliced
1 Tbsp. butter
dash paprika
Combine soup, milk, parsley and pepper. In 1-1/2-quart casserole, arrange alternate layers of potatoes, onion and sauce. Dot top with butter; sprinkle with paprika. Cover; bake at 375ºF for 1 hour. Uncover; bake 15 minutes more or until potatoes are done. Serves 4-5.
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Campfire Cheddar Potatoes
5 medium potatoes, peeled and thinly sliced
1 small onion, sliced
6 Tbsp. butter
1/2 cup shredded Cheddar cheese
1 Tbsp. dried parsley
1 Tbsp. Worcestershire sauce
Salt and pepper to taste
1/3 cup chicken broth
Place the potatoes and onion on a large piece of heavy-duty aluminum foil (about 20x20"); dot with butter. Combine the cheese, parsley, Worcestershire sauce, salt and pepper; sprinkle over potatoes. Fold foil up around potatoes and add broth. Seal the edges of foil well. Grill, covered, over medium coals for 35-40 minutes or until potatoes are tender. Yield: 4 to 6 servings.
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Campfire Potatoes
1/2 cup chopped onion
2 Tbsp. butter
1 Tbsp. flour
1/2 tsp. salt
1/8 tsp. pepper
1 cup (4 oz.) shredded smokey sharp cheese
3/4 cup milk
12 oz. frozen shredded hash brown potatoes
Saute onions in butter. Place in shallow one-quart baking dish or small skillet, brushed with butter. Add flour, salt and pepper. Mix well; add cheese. Pour milk over cheese. Top with frozen potatoes; cover. Bake at 350ºF for 30-35 minutes, or until potatoes are completely thawed. Mix well. Return to oven uncovered and bake 15-20 minutes, or until golden brown. Serves 4.
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