Golden Cheddar Broccoli Bake Recipe

This is a favorite vegetable whenever we have guests. This recipe was attached to a box of corn flake crumbs in the 1970’s and it  is  always a hit.
Ingredients:
4 T. margarine
2 T. flour
1/4 t. salt
1-1/2 cups milk
1-1/2 cups shredded cheddar cheese
3/4 cup corn flake crumbs
1 12-oz. can whole kernel corn, drained
2 10-oz. packages frozen broccoli spears, cooked, drained

Step 1. Melt 2 T. margarine in a medium saucepan over medium heat. Stir in flour and salt. Add milk gradually, mixing until smooth. Cook until mixture boils, stirring constantly. Add cheese, stirring until melted. Mix in 1/4 cup corn flake crumbs and corn.

Step 2. Arrange broccoli in 11x7-inch baking dish. Pour the cheese sauce over the broccoli stalks, leaving the flowers bare. Toss remaining 1/2 cup crumbs with 2 T. melted margarine. Sprinkle over sauce in casserole. Bake at 350 degrees about 45 minutes. Serves 8.

Broccoli with Black Olives Recipe

Prepare this dish just in time to accompany your favorite roast, steak or chops. Serves 4.
Ingredients:
1 bunch broccoli, trimmed
3 T. olive oil
1 clove garlic, minced
Salt and pepper to taste
1/4 cup small black olives, pitted and chopped
3 T. grated Parmesan cheese

Step 1. Parboil the broccoli in a small amount of salted water about 10 minutes. Drain.

Step 2. In a skillet, heat the oil, add garlic and sauté until light brown. Add the broccoli and season with salt and pepper. Cook slowly over low heat, about 10 minutes, adding a little of the water in which the broccoli was cooked if the pan gets too dry.

Step 3. Add the olives and heat two minutes longer. Serve immediately sprinkled with grated cheese.

Broccoli and Rice Recipe

This dish can be assembled very quickly and everyone will enjoy it.
Ingredients:
2 cups hot water
1 pkg. onion soup mix
1-1/3 cups instant rice
2 T. butter or margarine
1/2 t. salt
1/4 t. pepper
1 T. lemon juice
1 10-oz. pkg. frozen broccoli (chopped or spears)

Step 1. Add water to onion soup mix and stir. Add rice, butter, salt, pepper and lemon juice.

Step 2. Place frozen broccoli in greased 2-quart casserole. Pour rice mixture over broccoli. Cover with a tight fitting lid and bake in 375 degree oven 45 minutes. Stir lightly just before serving with roast meat or chops.

Curried Broccoli and Onions Recipe

The curry enhances the flavor of both the broccoli and the onions. Serves 6.
Ingredients:
1 10-oz. pkg. frozen broccoli
3 T. margarine
3 T. flour
1/2 t. curry powder
1/4 t. paprika
Dash of red pepper flakes
1-1/2 cups milk
1/2 cup grated or shredded sharp processed cheese
1 15.5-oz. can small whole onions, about 2 cups

Step 1. Cook broccoli per package directions.

Step 2. Melt margarine in medium saucepan over medium heat; stir in flour and seasonings. Add milk, stirring constantly until thickened. Add cheese; stir until melted.

Step 3. Drain onions; place broccoli and onions in a greased 1-1/2 quart casserole.

Step 4. Pour sauce over vegetables. Bake in a 350 degree oven 20 minutes. Serve.

Steamed Broccoli Recipe

Serves 5 or 6. The little French steamers called “Cuiseur a la Vapeur” are sold everywhere and are very convenient, since they fit into pots of varying sizes. They cost just a few dollars and once you use a steamer you discover many advantages to using it often.
Ingredients:
1 bunch broccoli
1 cup boiling water
Salt and pepper
1 T. cornstarch
1 t. powdered chicken concentrate
2 T. lemon  juice
3 T. butter or margarine
Parmesan cheese (optional)

Step 1. Wash and trim broccoli. Cut stalks in 1-inch lengths and put them in the bottom of the steamer, then add the uncut flower tops. Pour the boiling water over the vegetable and sprinkle with salt and pepper. Cover tightly and steam for 15 minutes, or until tender. Empty into hot serving dish.

Step 2. Blend the chicken concentrate, lemon juice, cornstarch and margarine; add to broccoli water and cook until thick. Pour sauce over broccoli and sprinkle with parmesan cheese, if desired. Serve immediately. If the sauce is too thick it may be thinned with a little cream. The Kitchen Mouse likes to steam some vegetables, cauliflower, asparagus, young carrots for example, this way, because all the vegetable water is used and the dressing is good. Broccoli may also be served with Mornay or Hollandaise sauce.