- 1 pound broccoli, fresh, cut into spears
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 clove garlic, minced
- ¼ teaspoon salt
- ⅛ teaspoon pepper
1. Place the broccoli in a saucepan with a small amount of water; cover and cook until crisp-tender. Place in ice water bath to stop the cooking. Drain when cool.
2. Meanwhile, combine remaining ingredients in saute pan over medium high heat. Add broccoli to pan when oil is hot. Quickly stir-fry broccoli just until heated through.
- 1 pound broccoli
- 3 garlic cloves; minced
- 2 teaspoons minced fresh ginger
- 1 teaspoon canola oil
- 1 tablespoon water
- 1 ½ tablespoons hoisin sauce
- ¼ teaspoon salt
1. Fill a large stockpot with 8 cups water and bring to boil. Cut broccoli into florets and cut stems into bite-sized pieces. Blanch broccoli for one minute then drop into an ice bath immediately. Drain and dry on a paper towel.
2. In a large skillet or wok, stir-fry the broccoli, garlic and ginger in oil for 2-3 minutes until broccoli is crisp tender. Add the water, hoisin sauce and salt. Cook and stir until sauce is thickened.
- 3 tablespoons butter
- 1 onion, chopped
- 2 10 ounce packages chopped frozen broccoli, thawed
- 1 10.75 ounce can condensed cream of mushroom soup
- 1 cup shredded sharp Cheddar cheese
- 1 cup mayonnaise
- 2 eggs, beaten
- ½ teaspoon garlic salt
- ¼ teaspoon ground black pepper
- ½ teaspoon seasoned salt
- 1 ½ teaspoons lemon juice
- 12 buttery round crackers, crushed fine
- 2 tablespoons butter
1. Preheat oven to 350 degrees F (175 degrees C).
2. Melt 3 tablespoons butter in a medium skillet over medium-high heat. Saute onion until golden.
3. In a 2 quart casserole dish, mix together onion, broccoli, soup, cheese, mayonnaise, eggs, garlic salt, pepper, seasoned salt, and lemon juice. Sprinkle crushed crackers over top and dot with remaining 2 tablespoons butter.
4. Bake uncovered in preheated oven for 45 minutes, until heated through and browned on top.
- 1/4 cup margarine
- 1 pound fresh asparagus; trimmed and cut into 1-inch pieces *
- 1 medium bell pepper; chopped
- 1 medium sweet onion; chopped
- 1 loaf of french bread; cubed into 1-inch pieces (about 8 cups)
- I used a Walmart loaf that was approximately 5-inches wide x 12-inches long.
- 2 cups fat-free cheddar cheese; shredded
- 1 cup low-sodium ham; diced
- 1/3 cup honey
- 10 eggs
- I might try the equivalent in egg substitute next time I make this recipe.
- 2-1/2 cups skim milk
- 1/2 teaspoon Mrs. Dash (salt-free seasoning)
- 1/2 teaspoon black pepper
1. In medium skillet, sauté asparagus, pepper and onion in margarine for 3 to 5 minutes.
*Broccoli may be substituted for the asparagus.
2. In a mixing bowl, add bread cubes, ham, 1 cup of the cheese and sautéed vegetables and mix well.
3. Beat together remaining ingredients (except for remaining cheese) until well mixed.
4. Pour mixture over ingredients in bowl and stir well. Pour contents of bowl into a greased 9-inch x 13-inch pan.
5. Sprinkle with remaining cheese. Cover and refrigerate overnight. Bake uncovered at 350°F for 45-50 minutes until golden and puffed.
This recipe is from the Sue Bee Honey website and was altered at my discretion.
- 1 tablespoon melted butter
- 1/2 medium chopped onion
- 1/4 cup melted butter
- 1/4 cup flour
- 2 cups half-and-half cream
- 2 cups chicken stock
- 1/2 lb fresh broccoli (about 1 cup)
- 1 cup carrot, julienned
- 1/4 teaspoon nutmeg
- 8 ounces grated sharp cheddar cheese
- 1/4 teaspoon white pepper
- 1 1/2 teaspoon Vegeta blend seasoning
1. Saute the onion in 1 tablespoon melted butter and set aside. In a large pot whisk
together the melted butter and flour over medium heat for about 3-4 minutes.
2. Slowly whisk in the half and half and chicken stock. Let it simmer for about 20
minutes.
3. Add the broccoli, carrots, and onions. Let them simmer on medium low for about 25
minutes until the broccoli and carrots are tender.
4. Add nutmeg, salt and pepper and sharp cheddar cheese. Let the cheese melt and
then serve. For a smoother soup puree it in a blender... but I love the chunks!
