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Apr 142015
 

                                                     Broccoli Custard Casserole

Easter2015 005

This was a big hit with the family unlike the corn pudding disaster on Easter! Oops, I forgot to mention, we did have one slight problem with this one. As clean up began and granddaughter was putting food away in the frig, she managed to drop the container with the left-over broccoli and sure enough, it went all over the floor! She couldn’t spill the corn dish, NO, it had to be the broccoli. You see I can’t say too much as I have always been a klutz and when Kenny met me, he could not understand how I could manage being a waitress and work in the restaurant field with such a talent for dropping things which leaves me to another story for another time……
This is a very versatile recipe where you can use your choice of creamed soup and your choice of vegetable or a combo of two or more. The next time I make it.. I think I will use broccoli, cauliflower and carrots as this combination is one Kenny and I often steam off together and serve it atop cooked egg noodles and then smothered in a creamy cheese sauce; um, I’m getting a craving and it’s way tooooo early to think about eating! Matter of fact, if I keep feeding Kenny like I am to get his weight back up, I’m going to have to go shopping for some new clothes, ha ha……….. So on that note, let me continue with the recipe!

Broccoli Custard Casserole
 
Author:
Ingredients
  • 1 fresh bunch of broccoli or half a bunch of broccoli and half of a medium head of cauliflower
  • 3 tbsp unsalted butter
  • 1 cup grated sharp cheddar cheese; Swiss or American may also be used, it's your choice
  • 3 eggs, well beaten
  • 1 can cream of celery soup; cream of mushroom or chicken may be used instead
  • ⅓ cup of milk
  • ½ cup chopped onion
  • Salt and freshly ground pepper to taste
  • 1-1/2 teas Worcestershire sauce
  • ½ cup fresh French or Italian bread crumbs
Instructions
  1. Trim broccoli and/or combination of veggies, cut up into bite size pieces ; steam until barely tender, drain.
  2. Place veggies in a greased 1-1/2 quart baking dish.
  3. Combine half the cheese, eggs, soup, milk and seasonings; pour over the veggies.
  4. Sprinkle with the remaining cheese and top with the bread crumbs.
  5. Set dish in a shallow pan of water and bake in a 350 degree oven for 45 minutes or until custard is set.

Hope you enjoy, don’t be afraid to mix up the veggies and have fun……Don’t forget to like us on Facebook  and Twitter and join our Saturday news letter..up there..at the top.. to keep up with the latest recipes.

Mar 112015
 

Pepper Steak Soup

Garlic bread would go great with this soup also!

Garlic bread would go great with this soup also!

My daughter who was supposed to come over last week on her birthday, loves my pepper steak and that’s what prompted this recipe. She was so excited to come join us for dinner and try a new version of one of her most beloved meals. Unfortunately, circumstances kept her away and so Kenny and I had this huge pot of soup that is now stored with love in the freezer for a quick supper or lunch one day, yeah, more for us; just kidding Michelle, we missed ya!!!!! Oh, I forgot to mention that the day I made it, it was cold and nasty and now with the soup already made, I’m running around in shorts and it looks like summer might come to us a little early this year, the nerve! The flavor of this soup is just like eating pepper steak but with ground beef instead of strips of steak which is easier on the wallet these days or is it any more? Chow mein or rice noodles make for a wonderful topping and if you notice in the pic, both are missing in action and that’s because this silly Old Mother Hubbard, went to cupboard and it was bare and she didn’t even have any homemade fried wonton strips for the fare, my so very bad! It seems that I’ve been a little lapse in the memory department here of late with so many doctor visits and trying to keep up with everything else…….

 

Pepper Steak Soup
 
Ingredients
  • 2 lbs lean ground beef
  • 1-2 cloves of garlic, minced
  • 4 cups of water
  • 2 teas granulated bouillon (I use low sodium)
  • ⅛ cup packed brown sugar
  • 1 can 28 oz. tomato sauce
  • 1 can 28 oz. diced tomatoes or whole tomatoes chopped up
  • 2 cups chopped bell peppers
  • 1 cup chopped onions
  • Salt and pepper to taste
  • 2 cups cooked rice
Instructions
  1. In a large heavy pot sprayed with cooking oil, saute ground beef and garlic, breaking up beef as it cooks and cook until meat is just slightly pink.
  2. Add water, bouillon and brown sugar, stir.
  3. Add tomato sauce, diced tomatoes, peppers, onions, salt and pepper.
  4. Cover and cook over medium-low heat for about 30 minutes, stirring occasionally or until peppers and onions are tender.
  5. Add rice and cook just to heat.

Yeah, I hear ya! Some of my buddies out there do not use ground beef and prefer to use chicken or turkey, so go ahead as I’m sure it will be just as good. Just let me know so as I might try it………..Hope you enjoy!

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