Broccoli

BROCCOLI AU GRATIN
1 1/2 lbs. broccoli
1 can condensed Cheddar cheese soup
1/4 c. milk
1 c. Bisquick
1/4 c. firm margarine

Bring 1 inch of salt water to boiling; add broccoli. Cook until stems are tender 12 to 15 minutes; drain. Arrange broccoli in ungreased baking dish. Heat oven to 400 degrees. Beat soup and milk with hand beater until smooth; pour over broccoli. Mix remaining ingredients until crumbly, sprinkle over cheese sauce. Bake until crumbs are very light brown, about 20 minutes.


BROCCOLI QUICHE
2 small packages frozen broccoli
3 c. shredded cheddar cheese
2/3 c. chopped onion
1 1/2 c. milk
3 eggs
3/4 c. Bisquick
3/4 tsp. salt
1/4 tsp. pepper



Preheat oven to 400 degrees. Grease oblong glass dish. Rinse frozen broccoli with cold water until thawed, and drain well. Mix broccoli, 2 cups cheese and onion in the baking dish. Beat milk, eggs, baking mix, salt and pepper in a blender for 1 minute. Pour over broccoli. Bake for 25 to 35 minutes. Top the quiche with rest of the cheese.


BROCCOLI-CHEESE PIE (IMPOSSIBLE)

1 pound broccoli bunch
2/3 cup chopped onion
1/4 cup water
4 slightly beaten eggs
1 1/4 cups milk
4 to 6 drops hot sauce
1/2 teaspoon salt
1/8 teaspoon fresh ground pepper
1/8 teaspoon ground nutmeg
1 tablespoon fresh minced parsley
2/3 cup fresh shredded Swiss cheese
1/3 cup grated Parmesan cheese


Trim off large leaves of broccoli. Remove tough ends of lower stalks, and wash broccoli thoroughly; cut flowerets and stems into thin slices. Combine broccoli, onion, and 1/4 cup water in a saucepan; cover and cook over medium heat 6 to 8 minutes. Drain thoroughly, pressing out moisture with paper towels. Combine next 8 ingredients. Stir in vegetables, and pour mixture into a greased 10-inch pie plate. Sprinkle with Parmesan cheese; bake at 350^ about 30 minutes or until set. Let stand 10 minutes. YIELD: One 10-inch pie.


CHICKEN BROCCOLI BAKE
3 c. (12 oz.) shredded Cheddar cheese
1 1/2 c. cooked cut up chicken
2/3 pkg. (10 oz.) frozen chopped broccoli, thawed and drained
1/3 c. milk
3 eggs
3/4 c. Bisquick
3/4 tsp. salt
1/4 tsp. pepper

Mix 2 cups cheese, chicken, onions, and broccoli in greased 10 x 1 1/2 inch pie plate. Beat remaining ingredients except cheese until smooth for 15 seconds in a blender on high, or 1 minute with hand beater. Pour into pie plate. Bake at 400 degrees until knife inserted in center comes out clean (about 30 to 35 minutes). Top with remaining cheese and bake until cheese melts. Cool 5 minutes.


CREAMY BROCCOLI BAKE

1 1/2 lbs. broccoli or 1 med. head cauliflower separated into flowerettes
1 can (10 3/4 oz.) condensed cream of mushroom soup
1/4 c. milk
1/2 c. shredded cheddar cheese (about 2 oz.)
1 c. Bisquick
1/4 c. firm margarine or butter


Heat 1 inch water to boiling. Add broccoli. Cover and heat to boiling. Cook until stems are almost tender, 10 to 12 minutes. Drain. Place in ungreased 1 1/2 quart round casserole. Heat oven to 400 degrees. Beat soup and milk with hand beater until smooth. Pour over broccoli. Sprinkle with cheese. Mix Bisquick and margarine until crumbly. Sprinkle over cheese. Bake until crumbs are light brown, about 20 minutes.