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.

LARD IN RECIPES

Miracle Flaky Lard Crust




Ingredients
1 1/3 cups plus 4 teaspoons pastry flour or all-purpose flour
½ teaspoon salt
1/8 teaspoon baking powder
½ cup cold lard
¼ cup ice water
4 teaspoons cider vinegar
Whole wheat flour for rolling

Method
Place a mixing bowl in freezer to chill.

Place flour, salt and baking powder in a zip-style gallon-size freezer bag and mix together. Using a melon baller, scoop balls of the lard directly into the flour, shaking bag occasionally to distrubte and cover them with the flour. Seal bag. If room is warm and lard starts getting very soft, place bag in freezer for about 10 minutes. If it is still firm but squishable once it's all been added, using a rolling pin, roll over exterior of bag, until lard is in thin flakes. Place bag in freezer for at least 30 minutes.
Empty flour mixture into cold bowl, scraping sides of the inside of the bag. Set bag aside. Gently pour on ice water and vinegar, tossing gently with a rubber spatula to incorporate evenly. Spoon mixture back into plastic bag.

With one hand in the bag and the other on the outside, knead mixture by alternately pressing it with knuckles and heels of both hands, until mixture holds together in one piece and feels slightly stretchy when pulled.

Remove dough from bag and place it on a sheet of plastic wrap. Sprinkle both sides with whole wheat flour. Cover with plastic, flatten dough into a disc and refrigerate for at least 45 minutes.

Will keep refrigerated up to 2 days; frozen, up to 3 months.

When rolling dough, you may roll directly on work surface or on plastic wrap. Sprinkle with whole wheat flour as needed to keep from sticking; don't worry, the whole wheat will not toughen dough and instead give it extra crunch.

RECIPES USING OLIVE OIL

Ingredients

2 pound(s) zucchini, (about 4 medium), trimmed and cut into 1-inch chunks
1 tablespoon(s) extra-virgin olive oil
2 tablespoon(s) prepared pesto
Salt, to taste
Freshly ground pepper, to taste

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Directions

1.Place a baking sheet on the middle rack of the oven. Preheat oven to 500 degrees F.
2.Toss zucchini with oil in a large bowl. Spread the zucchini on the preheated baking sheet in a single layer. Roast until beginning to brown, 5 to 7 minutes. Turn the zucchini and continue roasting until just tender, 7 to 9 minutes more. Return the zucchini to the bowl. Add pesto, salt and pepper; toss to coat.



INFO FOR OLIVE OIL
Olive Oil


Oil choices abound on the grocery shelves, but olive oil wins our vote for most essential. This Mediterranean staple contains monounsaturated fat, which can lower your risk of heart disease, and its rich, smooth flavor improves everything from salads to sautés.




Avocado, Orange, and Red Onion Salad


Ingredients

2 pound(s) zucchini, (about 4 medium), trimmed and cut into 1-inch chun
1 tablespoon(s) extra-virgin olive oil
2 tablespoon(s) prepared pesto
Salt, to taste
Freshly ground pepper, to taste

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Directions

1.Place a baking sheet on the middle rack of the oven. Preheat oven to 500 degrees F.
2.Toss zucchini with oil in a large bowl. Spread the zucchini on the preheated baking sheet in a single layer. Roast until beginning to brown, 5 to 7 minutes. Turn the zucchini and continue roasting until just tender, 7 to 9 minutes more. Return the zucchini to the bowl. Add pesto, salt and pepper; toss to coat.
Ingredients

1 large ripe Hass avocado, pitted, peeled, and sliced
3 navel oranges, peel and white pith removed, sliced
1 small red onion, thinly sliced
1/4 cup(s) cilantro leaves
Juice of 1 lime
1 tablespoon(s) extra-virgin olive oil
1/4 teaspoon(s) kosher salt
1/4 teaspoon(s) freshly ground pepper

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Directions

1.Arrange avocado, orange, and onion slices on a serving plate; scatter cilantro on top. Drizzle with lime juice and olive oil, then season with salt and pepper.