Hash Brown Broccoli Bake Recipe

4 tablespoons butter, divided
2 tablespoons all-purpose flour
1 teaspoon salt
1/8 teaspoon ground nutmeg
1/8 teaspoon pepper
2 cups milk
1 package (8 ounces) cream cheese, cubed
2 cups (8 ounces) shredded Swiss or Cheddar cheese
6 cups frozen shredded hash brown potatoes, thawed
1 package (16 ounces) frozen chopped broccoli, thawed
1/2 cup dry bread crumbs

In a large saucepan, melt 2 tablespoons butter.

Stir in the flour, salt, nutmeg, and pepper until smooth. Gradually add milk.

Bring to a boil. Cook and stir for 2 minutes or until thickened. Remove from
heat.

Add cheeses. Stir until melted.

Stir in potatoes.

Spoon half of the potato mixture into a greased 2 quart baking dish.

Top with broccoli and remaining potato mixture.

Cover and bake at 350 degrees for 35 minutes.

Melt the remaining butter. Toss with bread crumbs. Sprinkle over casserole.

Bake uncovered for 15 to 20 minutes or until heated through and topping is
golden.

Yield: 12 to 14 servings

Nana's Unbaked Cookies

2 cups sugar
1/4 pound margarine
1/2 cup milk
3 Tbs. cocoa
1 tsp. vanilla
1/2 cup peanut butter (creamy or chunky)
3 cups quick cooking oats

Combine sugar, margarine, milk and cocoa in a 4 quart sauce pan. Cook at a full
rolling boil for approximately 1 minute.

Remove from heat, add vanilla and peanut butter. Stir well. Add oatmeal to
mixture, combine thoroughly.

Drop by spoonfuls onto waxed paper.

Dirty Rice

12 ounces pork sausage with sage
1 tablespoon extra-virgin olive oil
1/4 cup finely diced onion
1/4 cup finely diced celery
1/2 green bell pepper, finely diced
1 teaspoon poultry seasoning
1 (6-ounce) package original long grain and wild rice, with seasoning
packet
2 1/3 cups low sodium chicken broth

In a 10-inch frying pan over medium-high heat, brown the sausage, breaking
up the meat with a fork into little pieces. Drain the grease, remove sausage to
a bowl, and set aside.
Add the olive oil to the frying pan over medium heat. When oil is hot add
the onion, celery, and bell pepper. Cook until vegetables are soft, but not
brown, about 3 to 5 minutes.
Return the sausage to the pan, add poultry seasoning and stir to combine.
Add rice and seasoning packet and cook for 5 minutes, stirring frequently. Add
chicken broth and bring to a boil. Reduce heat to low. Simmer, covered tightly,
for 25 minutes.

Fluff with fork and serve.