| Name: | Steamed Snap Peas |
| Submitted By: | Donna H. |
| Ingredients: | 1 1/2 pounds snap peas, rinsed and drained 2 teaspoons butter 1 teaspoon sugar 1/2 teaspoon (a couple of pinches) salt |
| Place snap peas in 1/2-inch boiling water with butter and a sprinkle of 1 teaspoon sugar. Reduce heat to simmer. Cover and steam snap peas 3 minutes. Remove cover and season snap peas with a little salt. Serve cooked snap peas with slotted spoon to allow for draining. Yield: 4 servings | |
| Name: | Broccoli Casserole |
| Submitted By: | Donna H. |
| Ingredients: | 4 heads fresh broccoli, chopped 1 1/2 cups shredded American cheese 1 (10.75 ounce) can condensed cream of mushroom soup 1 1/2 teaspoons salt 2 teaspoons ground black pepper 3 tablespoons butter 2 cups crushed, seasoned croutons |
| 1 Preheat oven to 350 degrees F (175 degrees C). 2 Bring a pot of lightly salted water to a boil. Cook broccoli in the boiling water for 1 minute. Drain, and set aside. 3 In a saucepan over medium heat, mix the cheese, cream of mushroom soup, salt, and pepper. Stir until cheese is melted. Add the broccoli, stirring to coat. Transfer the mixture to a 9x13 inch baking dish. 4 In a separate saucepan, melt the butter over medium heat. Mix in the croutons, and sprinkle over the broccoli mixture. 5 Bake 30 minutes in the preheated oven, until the topping is browned and broccoli is tender. | |
| Makes 10 Servings | |
| Name: | Broccoli-Cheese Casserole |
| Submitted By: | Donna H. |
| Ingredients: | 1 (10.75 ounce) can condensed cream of mushroom
soup 1 cup mayonnaise 1 egg, beaten 1/4 cup onions, chopped 3 (10 ounce) packages frozen chopped broccoli 8 ounces shredded sharp Cheddar cheese salt and pepper to taste 1 dash paprika |
| 1 Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish. 2 In a medium mixing bowl, whisk together condensed soup, mayonnaise, egg and onions. 3 Place frozen broccoli into a very large mixing bowl. (I like to use my large stainless steel bowl to mix this recipe thoroughly.) Break up the frozen broccoli. Using a rubber spatula, scrape soup-mayonnaise mixture on top of broccoli, and mix well. Sprinkle on cheese, and mix well. Spread mixture into prepared baking dish, and smooth top of casserole. Season with salt, pepper and paprika. 4 Bake for 45 minutes to 1 hour. | |
| Name: | Broccoli and Stuffing Casserole |
| Submitted By: | Donna H. |
| Ingredients: | 2 pounds fresh broccoli
florets 2 eggs, beaten 1 onion, chopped 1 (10.75 ounce) can condensed cream of mushroom soup 1/2 cup mayonnaise 10 ounces dry bread stuffing mix 1/2 cup butter, melted 1 cup shredded Cheddar cheese |
| 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish. 2 Cook broccoli in a large pot of salted boiling water until just slightly tender. Drain. 3 In a large bowl, combine eggs, onion, mushroom soup and mayonnaise. 4 Place a layer of broccoli in the prepared baking dish. Pour mayonnaise sauce over broccoli. Spread stuffing mix over the sauce. Drizzle butter or margarine over all and top with shredded cheese. 5 Bake at 350 degrees F (175 degrees C) for 30 minutes. | |
| Name: | Broccoli & Rice Casserole |
| Submitted By: | Donna H. |
| Ingredients: | 2 (10 ounce) packages frozen chopped broccoli 3 cups instant rice 1 (10.75 ounce) can condensed cream of mushroom soup 1 (10.75 ounce) can condensed cream of chicken soup 2 1/2 cups water 1 (16 ounce) package processed American cheese, cubed 1 tablespoon butter 1 bunch celery, chopped 1 large onion, chopped salt and pepper to taste |
| 1 Cook broccoli and rice according to package directions. Preheat oven to 350 degrees F (175 degrees C). 2 In a medium saucepan over low heat, mix cream of mushroom soup and cream of chicken soup with water. Gradually stir in cheese until melted. Be careful that the cheese doesn't burn. 3 Melt butter in a large skillet over medium-high heat, and saut‚ celery and onion until soft. 4 In a large mixing bowl, combine broccoli, rice, soup and cheese mixture, celery and onion. Pour mixture into a 9x13 inch baking dish. 5 Bake in the preheated oven for 45 minutes, until bubbly and lightly brown. | |
| Prep Time: 30 Minutes Cook Time: 45 Minutes Ready in: 1 Hour 15 Minutes | |
| Name: | Asparagus Casserole |
| Submitted By: | Donna H. |
| Ingredients: | 4 eggs 4 tablespoons butter 4 tablespoons all-purpose flour salt and pepper to taste 1 (15 ounce) can asparagus, drained with liquid reserved 1/2 cup milk 1/2 teaspoon Worcestershire sauce 1 pinch cayenne pepper 4 ounces sharp Cheddar cheese, cubed 1/2 cup blanched almond halves 1/2 cup seasoned bread crumbs |
| 1 Preheat oven to 350 degrees F (175 degrees C). Butter a medium-sized casserole dish. 2 Place eggs in a medium saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop. 3 In a heavy saucepan, melt the butter. Stir in the flour, salt, and pepper; blend thoroughly. Gradually stir in 3/4 cup of reserved asparagus liquid and the milk; cook (stirring constantly) until the sauce is thickened and smooth . If the mixture is too thick, more asparagus liquid or milk can be added until the mixture reaches the desired consistency. Stir in the Worcestershire sauce and cayenne pepper. Remove the pan from the heat. 4 Layer the asparagus, eggs, cheese, and almonds into the casserole. Repeat the layering until all of the ingredients are used. Spoon the sauce over the layers and sprinkle with crumbs. 5 Bake in the preheated 350 degree F (175 degrees C) oven for 20 minutes; or until bubbly and lightly browned. | |
| Prep Time: 10 Minutes Cook Time: 20 Minutes Ready in: 30 Minutes | |
| Name: | Southern Green Beans |
| Submitted By: | Donna H. |
| Ingredients: | 1 1/4 pounds green beans, trimmed and chopped into
1-inch pieces 2 slices bacon, chopped 1 small onion, minced 2 tablespoons red wine vinegar 2 teaspoons sugar |
| Cook green beans in 1-inch simmering water, covered, for 6 minutes. Drain and set aside. Return skillet to stove and set burner to medium high. Add bacon and brown. When fat begins to render, add chopped onions to the pan and cook until tender with the bacon. Add cooked green beans to the pan and turn to coat in bacon drippings and onions. When the beans are hot and bacon crisp at edges and onions translucent add vinegar to the pan and season with beans with sugar. Allow the vinegar to evaporate and the sugar to combine with pan drippings, 1 to 2 minutes, then serve. | |
| Prep Time: 10 minutes Cook Time: 12 minutes Yield: 4 servings |