Slow-Cooked Broccoli Recipe

Yield: 10 Servings

 

Ingredients:

  • 6 cups frozen chopped broccoli, partially thawed
  • 1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
  • 1-1/2 cups shredded sharp cheddar cheese, divided
  • 1/4 cup chopped onion
  • 1/2 teaspoon Worcestershire sauce
  • 1/4 teaspoon pepper
  • 1 cup crushed butter-flavored crackers (about 25)
  • 2 tablespoons butter

 

 

Directions:

  1. In a large bowl, combine the broccoli, soup, 1 cup cheese, onion, Worcestershire sauce and pepper. Pour into a greased 3-qt. slow cooker. Sprinkle crackers on top; dot with butter.
  2. Cover and cook on high for 2-1/2 to 3 hours. Sprinkle with remaining cheese. Cook 10 minutes longer or until the cheese is melted.

 

NUTRITIONAL FACTS
1/2 cup: 159 calories, 11g fat (6g saturated fat), 25mg cholesterol, 431mg sodium, 11g carbohydrate (2g sugars, 1g fiber), 6g protein.

 

Originally published as Slow-Cooked Broccoli in Taste of Home February/March 1999, p39

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Ogre and Pumpkin Sliders

Ogre and Pumpkin Sliders

Photo by Taste of Home©

Yield: 5 Servings, approximately 10 Sandwiches

Ingredients:

  • 1 egg
  • 1 cup soft bread crumbs
  • 1/2 teaspoon salt
  • 1 pound ground turkey
  • 5 teaspoons prepared pesto
  • 3 miniature fresh mozzarella cheese balls, halved
  • 3 pimiento-stuffed olives, halved widthwise
  • 5 slices process American cheese
  • 10 hamburger buns, split

 

Directions:

  1. In a large bowl, combine the egg, bread crumbs and salt. Crumble turkey over mixture; mix well. Shape into ten 2-1/2-in. patties. Grill, broil or pan-fry for 5-7 minutes on each side or until a meat thermometer reads 165° and juices run clear.
  2. Drop 1 teaspoon pesto onto five burgers; top each with a mozzarella ball half and an olive half.
  3. Cut eyes, nose and mouth from each cheese slice to create a jack-o’-lantern. Place cheese on five burgers; cook until cheese is slightly melted, about 30 seconds. Serve burgers on buns.
Originally published as Ogre and Pumpkin Sliders in Halloween Party Favorites 2009 2009, p13

Summer Tortellini Salad

Toss pre-made tortellini with chicken and an array of herbs for a palate-pleasing summer salad.

Yield: Makes 4 servings

Summer Tortellini Salad

Photo: Ralph Anderson; Styling: Rose Nguyen

Ingredients: 

  • 1 (19-oz.) package frozen cheese tortellini
  • 2 cups chopped cooked chicken
  • 1/4 cup sliced green olives
  • 1/4 cup sliced black olives
  • 1/4 cup diced red bell pepper
  • 2 tablespoons chopped sweet onion
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons mayonnaise
  • 1 tablespoon red wine vinegar
  • 1 teaspoon herbes de Provence*
  • 1/4 cup canola oil
  • Salt to taste
  • Garnish: fresh parsley sprigs

Preparation:

1. Cook tortellini according to package directions; drain. Plunge into ice water to stop the cooking process; drain and place in large bowl. Stir in chicken and next 5 ingredients.
2. Whisk together mayonnaise, red wine vinegar, and herbes de Provence. Add oil in a slow, steady stream, whisking constantly until smooth. Pour over tortellini mixture, tossing to coat. Stir in salt to taste. Cover and chill at least 25 minutes. Garnish, if desired.

*1 tsp. dried Italian seasoning may be substituted.

Note: For testing purposes only, we used Rosetto Cheese Tortellini.
Tuna Tortellini Salad: Substitute 1 (12-oz.) can albacore tuna, rinsed and drained well, for chicken. Prepare recipe as directed.
Shirley Wood, San Antonio, Texas, Southern Living
JULY 2007

 

 

Founding Fathers (and First Lady Dolley Madison) Favorite Dessert

Chef Walter Staib of A Taste of History shares this vanilla ice cream recipe.  According to Chef Staib the founding fathers were critical in bringing the dessert to America, even First Lady Dolley Madison was a fan.  One respected history of ice cream states that, as the wife of U.S. President James Madison she served ice cream at her husband’s Inaugural Ball in 1813.

Vanilla Ice Cream

ice cream with peaches and raspberry sauce

This vanilla ice cream is pictured with sauce and almonds, which you may add or change to include your own toppings.

Yield: 1 1/2 quarts

Ingredients:

  • 4 cups heavy cream
  • 3 egg yolks
  • ¾ cup granulated sugar
  • 1 vanilla bean, split and seeds removed

Directions:

  1. Prepare an ice bath by filling a large bowl with ice water and setting a slightly smaller bowl atop.
  2. In a medium sized sauce pot, bring the cream, half of the sugar, and the vanilla beans and pod to a simmer
  3. Meanwhile, in a medium sized bowl whisk together egg yolks and remaining sugar until light
  4. Slowly add hot cream to egg mixture, ¼ cup at a time, whisking all the while.
  5. Return the pot to the stove and cook over low heat, stirring constantly with a rubber spatula, until it is thick enough to coat the back of a spoon.
  6. Transfer the custard to the ice bath and cool it, stirring occasionally, until it is cool to the touch. Remove from ice bath, cover, and refrigerate until cold.
  7. Spin in ice cream maker following the manufacturer’s instructions.

 

 

DOLLY MADISON’S PEPPERMINT STICK ICE CREAM

Yield: 2 quarts
Ingredients:

Dolly Madison ice cream

20th century advertising co-opted Madison’s reputation for serving ice cream in the United States White House
Photo by Private Collection

  • 3/4 c. sugar
  • 2 tbsp. cornstarch
  • 3 c. whole milk
  • 3/4 c. light corn syrup
  • 2 whole eggs, beaten lightly
  • 1 c. cream
  • 4 drops natural peppermint extract
  • 2 drops red food coloring
  • 3/4 c. peppermint candy, crushed

 

Directions:

  1. Mix the sugar and cornstarch in the top of a double boiler.
  2. Stir in the milk, syrup and eggs.
  3. Cook over boiling water, stirring all the time for 10 minutes or until the mixture has thickened. Chill.
  4. Stir in cream, extract and coloring.
  5. Freeze in a 2 quart ice cream freezer according to the manufacturer’s instructions.
  6. When partially frozen, add crushed peppermint and continue frequently.

 

Rachael Ray’s Chocolate Chip Banana Bread

By Emily Wyckoff for Rachael Ray

This is a classic banana bread – moist and full of chocolate chips! This recipe is one of my family’s favorites that I make on a sometimes weekly basis. I am the only regular banana eater in the house (besides my dog – he can hear me peeling a banana from the opposite end of the house and comes running) but keep buying them every week because my kids request the banana bread. A great way to use your overripe bananas, this loaf makes a great hostess gift plus it freezes well tightly wrapped in foil the freezer for up to 3 months.

Yield: 1 loaf

Ingredients:

  • 1/4 cup vegetable oil
  • 1 1/2 cups flour
  • 1 cup sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 eggs, lightly beaten
  • 3 bananas, mashed (1 cup mashed banana)
  • 1 cup chocolate chips

Directions: 

  1. Pre-heat the oven to 350°F .
  2. Grease and flour a 8 1/2-inch x 4 1/2-inch loaf pan (or use baking spray, such as Baker’s Joy brand).
  3. In a large bowl, whisk together the flour, sugar, baking soda and salt. Mix in the oil, bananas and eggs. Stir in the chocolate chips (do not overmix!) and pour into the prepared pan. Bake until a toothpick inserted in the center comes out clean, about 60-80 minutes. Cool the loaf in the pan for 10 minutes, then turn out and cool completely, right side up.

Blue Cheese Bacon Deviled Eggs

“Mayonnaise and mustard add an irresistible flavor to these classic deviled eggs topped with bacon – perfect appetizers.” – Betty Crocker

Yield: 12 Servings

Ingredients:

  • 12 eggs
  • 1/2 cup mayonnaise
  • 1/4 cup crumbled blue cheese (1 oz)
  • 1 tablespoon finely chopped green onions (1 medium)
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon freshly ground pepper
  • 1/8 teaspoon salt
  • 3 slices bacon, crisply cooked, crumbled

 

Directions:

  1. In 4-quart saucepan or Dutch oven, place eggs in single layer. Add enough water to cover eggs by 1 inch. Heat to boiling. Immediately remove from heat; cover and let stand 15 minutes. Drain; rinse with cold water. Place eggs in bowl of ice water; let stand 10 minutes.
  2. To peel, gently tap each egg on countertop until entire shell is finely crackled. Roll gently between hands to loosen shell. Starting at large end, peel egg under cold running water.
  3. Cut eggs lengthwise in half. Slip yolks out into medium bowl; mash with fork. Stir mayonnaise, cheese, onions, mustard, pepper and salt into yolks.
  4. Spoon or pipe yolk mixture into egg white halves. Sprinkle with bacon. Cover and refrigerate at least 30 minutes before serving.

 

Nutrition Information:

Serving Size: 1 Serving Calories80 Total Fat 7g Saturated Fat 1 1/2g Sodium115mg Total Carbohydrate 0g Dietary Fiber 0g Protein 4g % Daily Value*: Vitamin A 0% Vitamin C 0% Calcium 0% Iron 0% Exchanges:1 Fat; Carbohydrate Choice 0 *Percent Daily Values are based on a 2,000 calorie diet.