VEGETABLE RECIPE - 767
BROCCOLI
CASSEROLE
2 pkgs. frozen cut broccoli
1 1/4 c. white shredded American cheese
1 chopped onion
1/4 c. butter or margarine (1/2 stick)
3/4 c. mayonnaise
1 can cream of mushroom soup
2 slightly beaten eggs
Ritz crackers
Cook broccoli until tender.
Mix other ingredients together; add drained
broccoli. Cover top with crushed Ritz crackers (about 12 or to your taste). Bake at 350 degrees for 40 minutes.
VEGETABLE RECIPE - 768
BROCCOLI
BREAD
BAKE
1 (10 oz.) pkg. frozen broccoli spears
1 beaten egg
1 (10 3/4 oz.) can condensed cream of onion soup
1 tsp. dried parsley flakes
1/4 tsp. dried tarragon, crushed
Dash of pepper
1 pkg. refrigerated flaky dinner rolls (6)
1/4 c. milk
1/4 c. finely chopped celery
Cook broccoli according to package directions just until tender; drain well. Meanwhile, combine egg, half of soup, then celery, parsley, tarragon and pepper. Separate dinner rolls.
Snip each in quarters.
Stir dinner rolls into soup mixture.
Arrange broccoli spears crosswise in a 10 x 6 x 3inch baking dish. Spoon soup mixture down center of broccoli.
Bake at 350 degrees for 20 to 25 minutes or until rolls are golden brown.
In saucepan combine remaining soup and milk.
Heat through and serve over baked casserole.
Makes 6 servings.
VEGETABLE RECIPE - 769
STIR
FRY
BROCCOLI
Stirfry 1 pound broccoli 1 minute. Steam 3 minutes. SAUCE #1:
1/2 tbsp. cornstarch
1/2 tbsp. soy sauce
1/8 tsp. powdered ginger
1/2 c. chicken broth
Salt (optional)
SAUCE #2:
1 tbsp. cornstarch
1 tbsp. soy sauce
1/8 tsp. ginger
1 c. chicken broth
12 tbsp. sherry
Stirfry sauce to taste.
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