Creamy Broccoli Bake

This is a casserole presentation of broccoli that is nice for a change and would work well as a side dish with a barbecued steak or chicken breast.

Creamy Broccoli Casserole

1-1/2 lbs. of fresh broccoli, cut into pieces
1- (10-3/4 oz.) can condensed cream of mushroom soup
1/4 cup mayonnaise
1/2 cup shredded sharp cheddar cheese
1- tablespoon chopped pimiento
1-1/2 tsp. fresh lemon juice
1/3 cup golden round cracker crumbs (6 crackers)

Preheat oven to 350 degrees.
In covered microwave safe dish cook broccoli with a little water for 5 minutes on high. Drain. Turn into 1-1/2 court oven safe casserole dish. Combine soup, mayonnaise, cheese, pimiento, and lemon juice. Pour evenly over broccoli. Top with cracker crumbs.
Bake in 350 degree oven for 35 minutes. Makes 6-8 servings.

This is what it looks like before you bake it with the cracker crumbs on top...

Onion Babies

Onions are inexpensive and readily available. Most often we add them to a recipe which for added flavour, but these little onions stand on their own. It's all about the little pickling onion which is a dry small brown or white onion, which is easy to find. The next time you are looking for that perfect little addition to barbecued steak or chicken, or to add to a hot appetizer tray try these! Thyme and bread crumbs are baked crisp on top of these mild tasting onion babies. I think you're going to like these!

Ingredients:

• 12 pickling onions, trimmed and peeled
• 1/2 cup panko bread crumbs
• 1/2 cup fresh bread crumbs
• 2 tbsp thyme leaves, (not thyme powder)
• several grinds of salt and cracked pepper
• 3 tbsp butter, melted
• olive oil,

Method:

1. Heat oven to 375º. Peel and trim on end of onions.
2. Place onions in a small sauce pan with a an inch of boiling water. Allow onions to cook for 3-4 minutes, until they just start to open.
3. Carefully using a slotted spoon take the onions out of water and place on a baking dish. Stand them as best you can so the end that looks most like a 'blossom' is standing up.
4. Combine bread crumbs with the melted butter, thyme leaves, salt and pepper.
5. Using a small spoon top the tender onions with the crumb mixture, carefully pressing it into the layers of the onions.
6. Drizzle each onion with a little bit of olive oil and bake for 15 minutes, or until the bread crumbs are golden brown. Serve these little onion babies hot!

Italian Green Beans

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Chrissy said...

Ummmm. I love it with potato soup, and bake mine in a hot skillet, too. And it's good with jelly!

February 11, 2012 7:19 AM

So... Chrissy, would you please email foreverythingaseason@gmail.com to leave a mailing address and we will get a Mennonite Girls Can Cook cookbook out in the mail for you.




This is such a quick and easy recipe to make, it is ready in minutes.

• 1 onion chopped
• 10 mushrooms sliced
• 1 clove of garlic minced
• 3 cups of frozen green beans
• Italian dressing, or Sun-dried Tomato dressing
• 1 tablespoon of Olive Oil

1. Put about 1 tablespoon of olive oil into a saute pan.
2. Add the chopped onion, mushrooms and garlic and cook until softened.
3. Into the same pan add the frozen green beans, and steam fry by adding a couple of tablespoons of water until a bright green and cooked through, stirring often. It helps to put the lid on for quicker cooking but you need to stir for even cooking. If the pan is getting dry add 1 or 2 tablespoons more water to help steam the beans.
4. After the beans are cooked through and the water has completely evaporated add 2 tablespoons or a little more dressing to taste and serve. It adds a punch of flavor to plain green beans and dresses up a meal.