Tator Soup (from Princess Re)

Tator Soup (from Princess Re)

Bake 3-5 lbs. potatoes, scoop out the innards.

Saute 1/2 cup onion (recipe calls for 1-1/2 cups but that is too much)

Add potatoes and 1 qt. chicken stock or qt water with lots of chicken bouillon cubes)
1 qt. half 'n half or milk
1 lb. cheddar cheese or more.
Salt, pepper and cayenne

Yours in cooking,
Marie - Funny Farm

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Low-Carb Banana Smoothies

Low-Carb Banana Smoothies

We like banana yogurt smoothies and we are both diabetic. (Amounts in parenthesis are carb amounts.)

Place in food processor:

1 frozen overripe banana (30)
8 oz. blended lite yogurt (13)
8 oz. Milk. (13)
1 tsp vanilla

Makes two 8 oz. servings at 28 g. carb. each.

Linda D
(5/6/11)

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Dulce de Leche or Confiture de Lait

I found this on David Lebovitz' recipe blog. Since our most recent dulce de leche discussion was not long ago, I thought people might be interested in the oven-baked version.
http://www.davidlebovitz.com/

Dulce de Leche or Confiture de Lait
Adapted from The Perfect Scoop (Ten Speed Press)

Preheat the oven to 425°F (220°C).

Pour one can (400 gr/14 oz) of sweetened condensed milk (not evaporated milk) into a glass pie plate or shallow baking dish. Stir in a few flecks of sea salt.

Set the pie plate within a larger pan, such as a roasting pan, and add hot water until it reaches halfway up the side of the pie plate.

Cover the pie plate snugly with aluminum foil and bake for 1 to 1-1/4 hours. (Check a few times during baking and add more water to the roasting pan as necessary).

Once the Dulce de Leche is nicely browned and caramelized, remove from the oven and let cool. Once cool, whisk until smooth.

Store in the refrigerator until ready to serve. Warm gently in a warm water bath or microwave oven before using.

I might have to make some, since the blog also has a recipe for Dulce de Leche brownies. And also cheesecake brownies, which do not require dulce de leche but look rather yummy anyway. Maybe I need to make both and then decide if I have a preference.

jp, wandering through food-blog-land on the 'net
(12/19/08)

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Marta's Chocolate Mousse

Marta's Chocolate Mousse

Someone mentioned cookie recipes the other day...I'm not so good at cookies but here's something truly yummy and easy:

1 pound cream cheese
3/4 cup sugar
1/2 tsp salt
2 tsp vanilla
3 egg yolks
12 oz chocolate, sweet, melted
     (Debbie LFB knows the BEST kind of chocolate)
3 egg whites
2 cups heavy cream

Mix cream cheese, sugar, salt, vanilla, egg yolks and chocolate.

Beat egg whites and cream separately then fold into cheese mixture.

Pour into dessert glasses and chill.

You'll notice that the eggs are not cooked in this recipe...you are warned.

Marta
(12/5/07)

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Potato Casserole

Potato Casserole

My Grandmama made this every holiday, and I miss it SO much:

1) Slice baking potatoes to fill a large casserole when layered. I usually use about 3 pounds. This really depends on having good potatoes. The potatoes can be peeled (pretty) or unpeeled (better for you).

2) Butter the casserole dish, and heat the oven to 450° F (if you aren't already cooking something).

3) Spread 1/2 (or 1/3, if you are going to make this gooey) of the potatoes in a layer in the casserole dish. It is really pretty to overlap them in concentric circles.

4) The next step is to layer sauce. When I was really little, she made a white sauce with cream and butter, and added a jar of sliced mushrooms. As my Grandfather got diabetic, she changed the sauce to Campbell's Cream of Mushroom. At Thanksgiving,m there might be sliced mushrooms and slivers of butter in the layer as well. (Healthy Choice works fine.)

5) Spread with shredded cheddar. We liked it best when this was SHARP.

6) Repeat steps 3-5 once (or twice if company is coming).

7) Be sure to top with cheese (and if you have dried onions, add some now).

8) Bake until golden brown and the potatoes are cooked. For an 8" by 8" dish, at 450° F, I tend to need 40-50 minutes. If I am cooking at 400° F, maybe 1 hour, 15 minutes.

Shelly P.
(11/22/07)

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Anita's Persimmon Pudding

Anita's Persimmon Pudding

Preheat oven to 350°.

2-1/4 cups Persimmon pulp 
3 eggs
3 cups sweet (whole) milk
1 tsp Baking powder
1 tsp Cinnamon
2 cups Flour
1 cup white sugar
1 cup brown sugar
1/2 cup melted butter
1 tsp Baking soda
1/3 tsp Nutmeg

Mix all together, it makes a thin batter. Pour into 2 loaf pans or one 9" x 9" baking pan.

Bake until a knife inserted comes out clean, 1/2 to 1 hour depending on size of pan used.  Freezes well.

Anita
(12/1/06)

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Autumn Trifle with Roasted Apples, Pears and Pumpkin-Caramel Sauce

Autumn Trifle with Roasted Apples, Pears, and Pumpkin-Caramel Sauce

Here's one of the desserts I made for Thanksgiving. A very picky friend of my daughter's said, wide-eyed for emphasis, that it was the best thing she'd ever eaten in her ENTIRE LIFE (which is probably only about 16 years, but still):

A pastry bag and large rosette tip are optional for the whipped cream topping, which can also be spooned over the trifle.

Cinnamon Pastry Cream
6 large egg yolks
2 cups whole milk
3/4 cup sugar
1/2 cup cake flour
2 tsp vanilla extract
1-1/2 tsp ground cinnamon
2 tbsp unsalted butter

Pumpkin-Caramel Sauce
1/4 cup (1/2 stick) unsalted butter
1/2 cup sugar
1 cup heavy whipping cream
1/2 cup canned pure pumpkin

Roasted Fruit
3 large Fuji apples, peeled, cored, cut into 1/2" cubes (about 4 cups)
3 Bosc pears, peeled, cored, cut into 1/2" cubes (about 3 cups)
2 tbsp fresh lemon juice
2 tbsp unsalted butter, cut into 1/2" cubes

For Assembly
3-1/2 dozen (about) soft ladyfingers
1/3 cup dry Sherry

2 cups chilled whipping cream
2 tbsp sugar
1 teaspoon vanilla extract
8 (1/8"-thick) slices Bosc pear
1 tbsp fresh lemon juice

To Make Cinnamon Pastry Cream:
Whisk yolks and 1/2 cup milk in large bowl. Add sugar, flour, vanilla, and cinnamon. Whisk until sugar dissolves. Bring 1-1/2 cups milk to simmer in heavy medium saucepan over medium heat. Gradually whisk milk into yolk mixture. Return mixture to same saucepan. Cook until custard
thickens and boils, stirring constantly, about 2 minutes. Transfer to medium bowl. Add butter and stir until melted. Press plastic wrap directly onto surface. Chill until cold, about 2 hours. (Can be made 2
days ahead. Keep chilled.)

To Make Pumpkin-Caramel Sauce:
Melt butter in heavy small saucepan over medium heat. Add sugar and cook until mixture is deep amber, stirring constantly, about 8 minutes (mixture will be grainy). Reduce heat to medium-low. Add cream (mixture will bubble). Stir until caramel bits dissolve, about 2 minutes. Add pumpkin; stir until heated. Refrigerate until cold, about 2 hours. (Can be made 2 days ahead. Cover and keep refrigerated.)

To Make Roasted Fruit:
Preheat oven to 400°F. Mix apples, pears, and lemon juice in large bowl. Place butter on rimmed baking sheet. Heat in oven until butter melts and begins to brown, about 5 minutes. Add fruit to baking sheet and toss with butter. Roast until fruit is soft and golden, turning with metal spatula every 15 minutes, about 1 hour. Cool fruit on sheet.

To Assemble Trifle:
Place ladyfingers, flat side up, on baking sheet. Brush with Sherry. Line bottom of 2- or 3-quart glass trifle dish with single layer of ladyfingers, Sherry side up. Line bottom edge with 1 row of ladyfingers, Sherry side in, pressing gently against dish.

Spoon half of pastry cream into lined dish; smooth top. Cover with half of fruit. Drizzle 1/2 cup caramel sauce over. Line edge of dish with second row of ladyfingers, Sherry side in. Cover fruit with single layer of ladyfingers.

Spoon remaining pastry cream over. Cover with remaining fruit. Drizzle fruit with 1/2 cup caramel sauce. Line edge of dish with third row of ladyfingers, Sherry side in. Chill at least 6 hours. (Can be made 1 day ahead. Keep chilled.)

Whip cream, sugar, and vanilla in bowl until mixture holds peaks. Fill pastry bag fitted with large rosette tip with whipped cream and pipe over trifle (or spoon whipped cream over). (Can be prepared 3 hours ahead; chill.)

Drizzle whipped cream with 2 tablespoons caramel sauce. Brush pear slices with lemon juice; arrange decoratively atop whipped cream. Serve, passing remaining caramel sauce separately.

Makes 12 servings.
(Bon Appétit November 2003 Epicurious.com © CondéNet, Inc. All rights reserved.)

Yes, it's long, yes, there are multiple steps and many ingredients, but it's totally worth it (and makes a LOT). If you pick one part to make, pick the pumpkin-caramel sauce, which is heavenly. The cinnamon pastry cream (a.k.a. custard) is pretty damn good too. Would probably be fabulous over sliced bananas.

Charlene in St Louis
(11/30/06)

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Not Yo' Mama's Banana Pudding

Not Yo' Mama's Banana Pudding

This is sooooooooo good...

2 bags of Pepperidge Farm Chessmen cookies
6 to 8 bananas, sliced
2 cups milk
1 (5 oz) box instant French vanilla pudding
1 (8 oz) package cream cheese, softened
1 (14 oz) can sweetened condensed milk
12 oz heavy whipping cream
2 tbsp sugar to sweeten cream

Line the bottom of a 13" by 9" by 2" dish with 1 bag of cookies and layer bananas on top.

In a bowl, combine the milk and pudding mix and blend well using a handheld electric mixer.

Using another bowl, combine the cream cheese and condensed milk together and mix until smooth.

In another bowl, whip heavy cream adding sugar to taste. Fold the whipped topping into the cream cheese mixture. Add the cream cheese mixture to the pudding mixture and stir until well blended. Pour the mixture over the cookies and bananas and cover with the remaining cookies. Refrigerate until ready to serve.

Christy
(11/28/06)

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Pumpkin-Sage Polenta

Pumpkin-Sage Polenta

Serve this alongside pan-sautéed ham steaks. Polenta thickens if you make it ahead of time; just thin it with water or chicken broth. Rewarm it over medium-low heat, stirring with a whisk. Use a vegetable peeler to shave the Parmesan cheese.

2-1/2 cups 1% low-fat milk
2 cups water
3/4 cup canned pumpkin
1-1/4 tsp salt
1-1/4 cups instant dry polenta
3/4 cup (3 oz) grated fresh Parmesan cheese
2 tbsp 1/3-less-fat cream cheese
1 tbsp chopped fresh sage
1/4 cup (1 oz) shaved fresh Parmesan

Bring milk and water to a boil in a large saucepan over medium heat. Add pumpkin and salt; stir with a whisk. Reduce heat to low, and gradually whisk in polenta; cook 1 minute or until thick. Remove from heat. Add 3/4 cup grated Parmesan, cream cheese, and sage; stir until cheeses melt. Top with shaved Parmesan. Serve immediately.

Yield: 8 servings (serving size: 3/4 cup)
CALORIES 197 (21% from fat); FAT 4.7g (sat 3g,mono 1.4g,poly 0.1g); PROTEIN 10.1g; CHOLESTEROL 14mg; CALCIUM 253mg; SODIUM 614mg; FIBER 3.2g; IRON 1mg; CARBOHYDRATE 28.7g
Cooking Light, NOVEMBER 2003

Maggie
(11/26/06)

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Challa Bread Pudding

Challa Bread Pudding

Tear a loaf of challa into bits.  (If you have it every week, you can save the half from one Friday night to blend with the half from the next Friday night. It is also an excellent place to dispose of stale dinner rolls, buns, bread ends, etc.  The only thing that has ever failed has been bagels.  When I catered, we used stale croissant.)

Mix 2 cups of milk with four eggs (if cholesterol bothers you, call a cardiologist vbg)

Add 1/2 cup sugar OR 1/4 cup honey OR 1/4 cup maple syrup (the tree kind) and 2 tsp vanilla.

Pour the egg mixture, beaten, over the bread bits, mix around until all liquid is absorbed.  Turn into a greased 8" by 8" pan.

At this point, you can put it in the fridge so that it can be baked in the morning, or pop it straight into a 350°F oven.  If it has been refrigerated, bake for 45 min.  If straight in, usually 30 -35 min.

Mmm, tasty.
Laura in ALameda, CA
(11/26/06)

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Yogurt: A few notes about making your own yogurt...

Yogurt: A few notes about making your own yogurt...

---

Joy wrote:
When I make my own, I have used one of the tall, 2-quart vacuum lid french canning jars, scalded the milk, added a little whole or skimmed milk powder if I wanted it thick, cooled it to lukewarm (the same temperature range bread yeast likes) add about 1/2 cup of plain live yogurt, wrapped the whole thing in a big, thick towel and stuck it in the oven (off but with pilot light) all night.

---

Jola Gayle wrote:
And I just use a mayonnaise jar (unsterilized), scald the milk, cool it, haven't much added milk powder, put a half-cup buttermilk in the jar, pour in a little milk, stir it, add the rest, screw the lid on, put it in a pan deep enough to cover the jar with warm water at least half (preferably 3/4) and set it on top of the refrigerator until the next morning.

---

Erika wrote:
I have a New Zealand-made gadget called an Easiyo, which is basically a very large insulated jar in which you place a 1-liter container of milk and culture and pour hot water around it to keep it warm. Leave it for 6-8 hours, and it's done. The nice thing about it is you don't have to worry about turning it off; the water cools gradually, so it's practically impossible to spoil the yoghurt by forgetting about it. I much prefer it to the electric gadget I used to have.

I imagine you could do something similar with a small picnic cooler; or just put the yoghurt in a thermos.

And here's the thing I learned from Laurel's Kitchen years ago: powdered milk (especially the Milkman brand, which has just a little bit of fat) makes excellent yoghurt. No messing around with boiling and cooling the milk--just use hot (110°F-115°F) tap water to dissolve the milk powder, then add the culture. Of course, with powdered milk you don't know much about the source, relative happiness of the cows, etc., so you may still prefer to use regular milk.

(5/2/05)

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Bobotie (Chutney)

Bobotie (Chutney)

Chutney is traditionally served with mince meat dishes in S. Africa. My favorite is bobotie:

2 thinly sliced onions
1 kg ground beef or mutton
1 slice bread
1 cup milk
2 eggs
1 tbsp. medium curry powder
1-1/2 tbsp. sugar
2 tsp. salt
1/2 tsp. pepper
1/2 tbsp. turmeric
juice of 1 lemon
1/4 cup almonds (quartered or sliced)
1/2 cup raisins
4 lemon or bay leaves (or zest of one lemon rind)
3 tbsp CHUTNEY

Preheat oven to 350° F.

Brown meat and onion in pan.

In a separate bowl mix milk and bread, stir and pour off the milk (but save). Mix all ingredients expect for half of the milk, 1 egg and the bay leaves (I also keep out the almonds).

Spoon mixture into greased pan and insert leaves into surface of mixture (leave sticking out a bit for easy removal after cooking) and sprinkle almonds on top if not already mixed in. Bake for 30 min.

Mix remaining egg and milk and pour over meat. Bake for another 30 min.

Serve with rice and chutney.

I have another version that uses apricot jam that is mixed with the bread and milk (in lieu of the chutney) but that's in Afrikaans and it's too late for me to translate. I have to admit that I haven't tried this version yet since Mrs. Ball's chutney is more expensive here than apricot jam but the one above is from the Afrikaner equivalent of The Joy of Cooking so I'm sure it's good.

erin in SB
(10/28/04)

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Chocolate Flourless Hazelnut Cake

Chocolate Flourless Hazelnut Cake

12 oz. hazelnuts
2 tsp baking powder
6 egg yolks
5/8 cup white sugar
6 egg whites
1 pint heavy whipping cream
1/8 cup chopped hazelnuts, for garnish

1. Preheat the oven to 325° F (165° C). Grease and flour a 9" springform pan. Grind hazelnuts until very fine. Add baking powder and set aside.
2. In a large bowl, whip the egg yolks with the sugar until pale yellow in color. Beat in the ground hazelnut mixture.
3. In a separate CLEAN bowl, with a CLEAN whisk, whip the egg whites until stiff. Quickly fold 1/3 of the egg whites into the yolk mixture, then add the remaining whites and fold in until no streaks remain.
4. Pour into a 9" springform. Bake in preheated oven for 60 to 75 minutes, or until top of cake springs back when lightly tapped. Cool on wire rack.
5. When cake is cool, slice horizontally into 3 layers. Whip the cream until stiff, and spread generously between layers, on top and on the sides of the cake. Sprinkle chopped hazelnuts on top for decoration.

Makes 12 servings
(I love the little joke at the end.)

Bright Blessings,

Spiral Choloholicwithhazelnutfetishes
(6/4/04)

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Colorado Cheese Steak (Hearty Sandwich) Recipe

Colorado Cheese Steak (Hearty Sandwich) Recipe

Last nights dinner was Colorado Cheese steaks, change in location obvious when you read the recipe :)

1 large yellow onion sliced into half rings thinly
1 large red bell pepper also sliced into thin strips
1 leftover bison steak
cheddar cheese
french rolls

Thaw out rolls in microwave so you can slice them. Toast under broiler for a few minutes until slightly browned.

Fry onion in small amount of peanut oil until nice and golden with a few burned bits (oops). Add pepper and thinly sliced bison steak. Cook until warmed through.

Pile pepper/onion/meat mixture on rolls, top with sliced cheddar cheese and toast under broiler until cheese melts.

No salt or spices needed, the steaks had some garlic and pepper on them when they were cooked but nothing else.

Serve with a pint of strong ale or really hoppy IPA.

It was quick and tasty, only thing I wish I had was a way to make good french fries or oven fries. :) The bison steak gave the whole dish a very different flavor than normal.
Oogie M.
(5/5/04)

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Making Hollandaise Sauce - Quick and Easy

Making Hollandaise  Sauce - Quick and Easy
Put about half an inch of water in a pan, bring to simmer, not boil. Never let the water boil while making the sauce, and make sure water doesn't touch the bowl that will contain the butter. (IOW, you don't need an official double boiler to do this.)

Melt some butter in another sauce pan or butter melter. You could even use a mixture of butter and olive oil. Jooolia will say to take off the melted butter from the solids; I don't bother.

Joolia incorporates a horrendous amount of butter into one egg yolk, but I don't put so much. I think it's less likely to separate when there's less butter in the sauce, and less butter or butter/oil means its not quite as rich.

Maybe about 4 tablespoons of butter or butter/oil, half a stick, to use with one egg or egg yolk. Get the butter hot but not smoking.

While waiting for water to simmer and butter to melt., crack an egg into a bowl that fits into the saucepan with the water, but doesn't touch the simmering water.

Use either the whole egg or just the yolk. For the 'cholesterol challenged' use the whole egg. Whisk it. Squeeze some lemon juice into the egg, to taste, salt if you like, whisk, add a pat of unmelted butter.

Put this mixture over the simmering water and let it heat while whisking. When the egg mixture is warm, but not turned to custard, and the unmelted butter has melted, start adding the melted butter or butter/oil slowly, while whisking. (Joolia will say butter added in tiny quantities drop by drop, but I add it faster, maybe it works because I don't use the amount of butter she does.)

Whisk and whisk, and let the whole mixture heat up until you can see it thicken, but don't let it over heat or the whole mess will separate.

Anytime it seems to be ready to separate, add some cold butter and whisk.

If you want to thin it out so it won't be quite as rich, add some half and half, maybe a couple of tablespoons. I think the name for this, or maybe if you add whipped cream to the hollandaise, is sauce mousseline. Whipped heavy cream added to hollandaise is to die for!.....and it just might kill you. LOL.

Mary
(4/6/04)

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Joan's Rice Pudding

Joan's Rice Pudding

Is this an approximation of kheer, the Indian rice pudding?

1/2 gallon 2% milk
heaping cup basmati rice
1/2 cup sugar - more or less to taste
1 tsp ground cardamom - more or less to taste
sliced almonds, raisins, cinnamon (all optional)
...bet it would be good with unsalted pistachios also

Bring the milk and rice to a boil, stirring frequently, and then simmer slowly, still stirring frequently, until mixture is thick and creamy (this took me about 1-1/4 hours).

Stir in the sugar and cardamom (more or less to taste). I also added a small handful of sliced almonds. I decorated the top with toasted sliced almonds, yellow raisins, and a light sprinkle of cinnamon sugar.

Joan
(12/4/03)

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Chile Mac n' Cheese

Chile Mac n' Cheese

For those of you truly having winter (unlike us), this is the best comfort food when you're frozen to the core. This may have been posted before in the 'way back time. Not for the faint of heart or hard of artery! Some of the measurements are variable, depending on your personal tastes.

8 oz. elbow macaroni
1/4 cup butter
1/4 cup flour
1-1/2 to 2 cups milk
2 cups shredded sharp cheddar cheese (Tillamook Extra Sharp at our house)
1/2 cup shredded parmesan (the good stuff, not from the green can)
1/4 cup Dijon mustard
1 can (undrained) chopped green chilies,
     or 4 roasted and peeled Hatch green chilies, chopped (depending on your heat preference)
4 oz. cream cheese, cubed
fresh ground pepper
parsley (fresh if you've got it, dried if you don't)

Cook pasta to al dente, drain, rinse to cool, set aside. Set oven to 350º F.

Make cheese sauce: melt butter, stir in flour. Cook a few minutes then add mustard and a few grindings of pepper. Begin adding milk, stirring to remove lumps. Add cream cheese and continue cooking on low until cheese melts. Stir in chilies & can juices. Set aside. Sauce will thicken as it cools, add a bit more milk if you think it's needed.

Assembly
In a casserole (spray with Pam to help the clean up later), layer 1/3 each of the drained pasta, then sauce, cheddar, parmesan, and dusting of parsley. Repeat layering, end with sauce, top with parsley.
Bake 1/2 hour or until casserole is bubbling well. Absolutely the best when served still molten and creamy.

Deb
paca_mama
(1/16/03)

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Chicken Cardamom

Chicken Cardamom

I can't remember who asked for this to be sent to the list, and I know Mary is probably
busy with farm stuff, but my cookbook is still sitting here by the computer, so here it is:

Masala:
1 cup plain yogurt
1 tsp. cardamom seeds
2 tbsp. peeled and finely chopped fresh ginger
1 tbsp. finely chopped garlic
1 tsp. fennel seeds
1/2 tsp. ground hot red pepper

Chickens:
2 chickens, 2.5-3 lbs. each
4 tsp. salt
1/2 tsp. saffron threads
3 tbsp. boiling water
1/2 cup ghee
a 3"-piece of cinnamon stick
2 whole cloves
2 cups finely chopped onion
1/2 cup cold water

Put all Masala ingredients into a blender/processor and process until puree.

Pat the chickens dry and truss. Rub the salt into the skin. Spread each chicken with Masala. Marinate at room temp for 1 hour or in the fridge for 2 hours.

Put the saffron in a bowl and cover with the boiling water, let soak for atleast 10 minutes.

In a heavy casserole big enough for both chickens, heat the ghee. When hot add the cinnamon and cloves, stirring until they are coated. Add the onions and fry until golden.

Place the birds in the casserole, all the masala and the saffron with water. Turn the chickens frequently and cook for about 10 minutes or until the birds are lightly colored, but not browned. Stir in the 1/2 cup cold water and bring to a boil. Reduce heat, cover the casserole and cook for 30-35 minutes until the chickens are tender but not falling apart. Remove from heat and let rest 15-20 minutes before serving.

From the TimeLife series Foods of the World "The Cooking of India"
Land of Oz
(1/15/03)

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Carolyn's Ricotta Pie

Carolyn's Ricotta Pie

Here is my ricotta pie, (actually, my MIL's) with the CORRECT number of eggs. Mine has to be eaten with a spoon, but is still quite good.

Pie crust of choice
1 lb whole milk ricotta
1 cup sugar
1 tbsp fresh lemon juice
1tsp vanilla
1/2 tsp salt
1/2 cup light cream
1/2 cup milk
2 eggs

Pre-bake pie crust using pie weights and foil, 12 min. at about 375. Allow to cool somewhat. While the pie crust is cooling, mix ricotta, sugar, lemon, vanilla, salt, cream, milk and eggs using electric mixer, until all is very smooth and creamy. Pour into pie crust. Bake at 375° F for 1/2 hour, then shake on a little nutmeg, and bake at 350° F for 15 more minutes. Allow to cool off, refrigerate overnight.

Carolyn D.
(12/24/02)

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Broccoli and Cheese Casserole

Broccoli and Cheese Casserole

O.k, this doesn't live right up there along a gourmand's taste, but it's a good side dish for holiday gatherings. My family loves it, including my oldest son, who won't eat much that doesn't look crunchy. Plus, this travels well to other houses.

2 (10oz. ea.) frozen chopped broccoli
1/2 can cream of mushroom soup
1/2 cup mayonnaise
1 egg well beaten
1/2 cup sharp cheddar cheese, grated
pepper and salt, to taste
1/4 to 1/2 cup Ritz crackers, crushed
2 tbsp. chopped onions
2 tbsp. butter

Cook broccoli. Drain well. Combine soup, mayonnaise, egg, cheese, onion and seasoning. Add to broccoli and pour into buttered casserole dish. Dot with butter and sprinkle with Ritz cracker crumbs. Bake at 350° F, 30 minutes.

Helen
(12/24/02)

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