Sunday, March 2, 2008


Green Tomato Casserole

6 green tomatoes
1 1/2 cups Sharp Cheddar Cheese
1 1/2 rolls of Ritz Crackers
3-4 Tablespoons butter
salt and pepper

Preheat overn to 350. Slice tomatoes, layer in 13 x 9 dish; salt and pepper them, sprinkle with half of the crushed Ritz Crackers, and top with 1/2 of the cheese. Then on the second layer place more Sliced tomatoes, salt and pepper, remainder of the cheese, and then the Ritz Crackers on top and dot with the butter. Bake covered at 350 in oven for 30 minutes and then uncover and bake for an additional 10 to 15 minutes until golden brown.

I halved this recipe and eyeballed ingredients and it turned out great! There are several variations of this on the Internet.

Microwave Corn-on-the-cobb
from Melissa
2 cobbs of corn

Take two cobbs of corn, in the husks, silk and all and place in the microwave on high for six minutes. Remove from oven and peel off the husks and silk. You won't belive how easy the silk comes off. I suggest using oven mitts or towels because the corn will be hot. Yum! And, so easy!

Grilled Sesame Asparagus
from the

Wooden toothpicks or bamboo skewers
1 pound asparagus
2 tablespoons dark sesame oil
1 tablespoon soy sauce
1 clove garlic, minced
2 tablespoons sesame seeds, toasted
Salt and black pepper


In a shallow pan, soak skewers in cold water for 1 hour, then drain and set aside.
Preheat grill to high. Snap off the woody bases of the asparagus and discard. Skewer 4 or 5 asparagus spears together, using the toothpicks or 2 bamboo skewers, forming a raft shape.
In a small bowl, combine the sesame oil, soy sauce, and garlic and stir with a fork to mix. Brush this mixture on the asparagus rafts on both sides. Season the asparagus with a little salt and lots of fresh cracked pepper.
When ready to cook, place the asparagus rafts on the hot grate and grill until nicely browned on both sides, 2 to 4 minutes. Sprinkle with the sesame seeds after they are grilled. You can serve the asparagus as rafts or unskewered.

I served these with rice and my
Asian Baked Salmon Filets recipe. It was delicious!

Asparagus Almondine

1 can cream chicken soup
1/4 c. milk
3 hard boiled eggs, sliced 1/8 inch
1 c. cheddar or colby cheese
1 pkg. frozen cut asparagus, prepared
1 c. sliced almonds
1/2 c. bread crumbs
2 tbsp. butter

Combine milk and soup. Stir in eggs, cheese, and asparagus; pout mixture in buttered casserole. Cover top with almonds and bread crumbs. Dot with butter. Bake at 350 degrees for 30-40 minutes.

Green Bean Casserole
30 ounces green beans, canned, drained
10 3/4 ounces Cream of Mushroom Soup
3/4 cup milk
2 3/4 ounces French-fried onions
1/8 teaspoon pepper

Combine green beans, soup, milk, pepper and 1/2 of the onions; gently stir together to mix well. Spread mixture in a 1 1/2 to 2 quart ovenproof casserole dish.Bake at 350°F for 25 minutes. Top with remaining onions. Bake 5 minutes more.

Julie's Baked Beans
2 big cans B&M Baked Beans
1 envelope dry Lipton Onion Soup
1 # lean hamburger, browned and drained
1 small onion, diced
1-2 C grated extra sharp cheese
1 T mustard
3 T ketchup
1-2 T maple syrup
1/4 C brown sugar
1 small can crushed pineapple, drained
3 slices bacon for top


Preheat oven to 375°F. Pour beans into large casserole dish. Brown and drain hamburger. Combine all ingredients, saving bacon and some cheese for the top. Cover and bake for 45 minutes to 1 hour.Taste and adjust seasonings.

Green Beans Almondine

Frozen green beans
1/2 c. slivered almonds
1 tbsp. butter

1)Melt butter in small skillet. Add almonds and cook over moderate heat, stirring frequently until nuts are golden brown. Set aside.
2) Snap the ends of both sides of the beans, leaving a whole bean (may cut in half in the middle of the bean).2) In a large deep skillet add 1 1/2 - 2 cups of water and bring to a boil.
3) Add beans and quickly steam (turning beans frequently) for approximately 4-5 mins.
4) Drain beans; Place beans in ice water to shock them, and keep their color bright green.
5) In the same skillet melt butter and add beans.
6) Cover the skillet and reduce heat to a simmer (turning beans occasionally).
7) Cook on a low heat for approximately 6-7 minutes. Drain off excess butter.
8) Add almonds and toss beans. Season to taste with a little salt and pepper.

Squash Casserole

2 cups yellow squash, sliced
1 cup onion, diced
1 cup sour cream
2 cups crushed cheese crackers
2 tablespoons butter

Butter a 2-quart casserole dish. Mix vegetables together with the sour cream and spread in dish.Melt 2 T butter and crush cheese crackers; mix together and sprinkle on top of squash. Bake at 350 F for 1 hour.
Serving Size: 4

Barbara’s Squash Casserole

2 cups squash, cooked and mashed
1 T cornstarch
1 t salt
1 t pepper
¼ C chopped onion
½ C grated cheddar cheese
½ C milk
2 eggs, beaten

¼ C melted margarine
Cracker crumbs or bread crumbs

Preheat oven to 325° Mix ingredients, place in a well-greased baking dish and bake at 325° for one hour or until slightly brown. You may drizzle melted margarine and cracker crumbs on top before baking.

Annie's Squash Casserole
2 Cups of Cooked Squash
¼ Cup (= ½ of a stick) of Butter
¼ - ½ Cup of Chopped Onion
1 Cup of Grated Sharp Cheddar Cheese
1 Egg
½ Cup of Milk
Salt & Pepper


Spray casserole dish with PAM. Mix all of the above ingredients and pour into dish.
½ Cup (= 1 stick) of Butter
1 Cup of Ritz Cracker Crumbs (I mixed ½ cup of Ritz and ½ cup of Cheese-Its crackers)
Sprinkle over casserole and bake at 350 degrees for 30 minutes.

Beannie’s Zucchini Casserole
6 C sliced zucchini
¼ C onion
1 C sour cream
1 can cream of chicken soup
1 C shredded carrot
8 oz Pepperidge farm stuffing
½ C melted butter

Directions: Boil squash and onion in small amount of water for 3-4 minutes.
Combine soup, sour cream, stir in carrot, fold in squash and onion. Combine stuffing and butter and put ½ in greased pan. Then add squash mixture and top with remaining stuffing. Bake at 350 for ½ hour.

Cabbage Casserole

1 small head of cabbage; cut in small pieces
4 T butter
4 T flour
1/2 tsp salt
1/4 tsp pepper
2 C milk
1/2 lb cheddar cheese; grated
Butter for top

Directions: Preheat oven to 350°.Cook cabbage in water 5-8 minutes (Don't over cook; cabbage should remain crisp.) then drain. Make a white sauce of the butter, flour, salt, pepper and milk. Layer cabbage, sauce and cheese in casserole, using 1/3 at a time. Dot with butter;and bake a half hour. Makes 10 to 12 servings.

Jan's Cabbage Casserole
1 medium cabbage, chopped
1 can cream of chicken soup
1 C mayonnaise
1 C grated cheese (I like extra sharp cheddar)
1 sleeve Ritz crackers
1 stick margarine

Chop and steam cabbage slightly. Place in casserole dish. Mix chicken soup and mayonnaise, pour over cabbbage. Sprinkle cheese all over. Crush crackers and mix with melted margarine. Spread on top. Bake 375 degrees until crackers are brown and cheese is melted.

Cauliflower Casserole
1 bag frozen cauliflower
1/4 cup finely chopped onion
8 ounces shredded cheddar cheese
4 ounces heavy cream
salt and pepper
1/4 cup butter
crumbled cooked bacon

Directions: Run cool water over frozen cauliflower in collander to separate pieces. Spray large casserole dish with Pam and layer 1/2 cauliflower on bottom. Season with salt and pepper, then layer with 1/2 onions and thinly sliced pats of butter. Add 1/2 cheese. Repeat layers. Pour cream over and bake 45 minutes at 350 degrees.

Cheddar Broccoli Bake Casserole
1 (10 3/4-oz.) can condensed Cheddar cheese soup
4 oz. (1 cup) shredded sharp Cheddar cheese
1/2 cup milk
1/4 teaspoon hot pepper sauce
1 (14-oz.) pkg. Green Giant Select® Frozen Broccoli Florets, thawed, drained

2 tablespoons butter, melted
1 cup crushed buttery crackers (about 20)


1 . Heat oven to 350°F. Spray 1 1/2-quart casserole with nonstick cooking spray.
2 . In large bowl, combine soup, cheese, milk and hot pepper sauce; blend well. Add thawed broccoli; stir gently to mix. Pour into sprayed casserole.
3 . In small bowl, combine topping ingredients; mix well. Sprinkle over top of casserole.
4 . Bake at 350°F. for 35 to 40 minutes or until bubbly.

Broccoli Casserole

1/4 C chopped onion
6 T margarine
2 T flour
1/2 C water
2 boxes frozen broccoli
1 6 oz. whipped cheese spread
1/2 C grated cheddar
3 eggs, beaten
1/2 C cracker crumbs (I like Cheez-Itz)


Preheat oven to 350. Saute onion in 4 T margarine. Stir in flour and add water. Cook until thickened, stirring constantly. Cook broccoli according to pkg. and drain. Add broccoli and both cheeses to sauce. Add eggs. Pour into oblong buttered baking dish. Use remaining butter, melted, on crushed cracker crumbs for topping. Bake in oven for 35-40 minutes.

Connie's Broccoli Casserole

2-10 oz. bx. frozen, chopped broccoli
1 c. mayonnaise
1 (10 ¾ oz.) can cream of mushroom soup
2 T. chopped onion
2 eggs, beaten
salt and pepper to taste
1 ½ c. grated cheddar cheese
¼ c. butter

1. Cook broccoli, letting boil for 15 minutes. Drain
2. Mix with soup, eggs, cheese, mayonnaise, onion, salt, and pepper.
3. Put mixture in buttered casserole dish.
4. Cover with cracker crumbs and dot with butter.
5. Bake at 350 degrees for 30 minutes

Krissy's Asparagus and Cheese

4 cans drained asparagus
6 hard boiled eggs, peeled and sliced
1 C cheese crackers
2 cans mushroom soup
4 T onion
1/2 C milk
4 T butter
2 jars Kraft pimento cheese

Preheat oven to 350. Butter bottom of casserole dish. Heat soup, onion, milk, cheese and 4 T butter slowly in a saucepan. Place 1/2 asparagus, then 1/2 egg and crackers and 1/2 mushroom mixture in layers in casserole dish. Repeat and sprinkle with crushed crackers. Bake 25 minutes.

Connie’s Green Beans
2 pounds of fresh green beans
½ c. prepared Good Seasons Italian Salad Dressing. Buy the seasoning packet and add vinegar, oil and water according to the packet’s directions. (Use balsamic vinegar when you make it.)
¼ c. Feta Cheese
¼ c. chopped red onion (I just sliced them thinly.)
¼ c. chopped fresh dill

Cook beans and onions in boiling water for 7 minutes or until beans are crisp-tender. Drain. Toss beans in a large bowl with dressing, cheese, and dill. Serve immediately or cover and refrigerate several hours or until chilled.

Cucumber Salsa
1 large cucumber, chopped
1 clove garlic, minced
1 T finely chopped poblano pepper
1 T finely chopped purple onion
1 T finely chopped red bell pepper
1 T finely chopped yellow bell pepper
1 T finely chopped fresh cilantro
1 t olive oil
1/4 t salt
1/8 t pepper

Combine all ingredients. Cover and chill. Yield: 1 1/4 cups

Cowboy Beans
In Texas, beans mean Pinto Beans. These beans are cooked up with brisket burnt ends and barbecue sauce to make them the perfect side dish for barbecue brisket. If you don't have burnt ends try a grilled steak cooked well. You will want smoky flavor for these barbecue beans.

1 pound dried pinto beans
8 cups water
2 cups brisket burnt ends, chopped (You can also substitute steak, ham or 6 slices fried bacon, diced.)
2 10-ounce can tomatoes (I used the tomatoes that have jalapenos in them and omitted the jalapenos called for later. But, if you like it HOT, add the jalapenos.)
1 large onion, chopped

1 cup barbecue sauce
1/4 cup molasses
1/4 cup brown sugar
1/3 cup mustard
6 cloves garlic, minced (or about 2 T minced garlic from the jar)
3 jalapeno peppers, seeded and chopped (or about 1 1/2 T jalapenos from a jar)
2 tablespoon chili powder
1 tablespoon worcestershire sauce
1 teaspoon salt
1 pkg. Taco seasoning

Wash beans and pour into large saucepan or dutch oven. Add all other ingredients except the salt. Bring to a boil while stirring. Reduce heat and allow to simmer for two hours, covered. Stir occasionally, bringing up the beans from the bottom. Add the salt before serving. (I have made this using canned baked beans and baking in the oven. My cowboys loved them!)

Rama’s Baked Cauliflower from Kathryn

1 head of cauliflower
1 can of tomato paste
1/2 C extra sharp cheese, shredded

Remove the bottom center from a head of cauliflower. Place cauliflower in a pan to steam for a 10 minutes or until soft. Transfer cauliflower to an oven dish, sprinkle with oregano, spread a can of tomato paste over top, and sprinkle extra sharp cheddar cheese on top. Bake until the cheese is melted.

Make Ahead Marinated Vegetable Salad
6 medium tomatoes, cut into eighths
1 medium green pepper, thinly sliced
1 medium red onion, thinly sliced
1 medium cucumber, thinly sliced
3/4 cup cider vinegar
1/4 cup water
2 tablespoons sugar
1 1/2 teaspoons celery salt
1 1/2 teaspoons mustard seed
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
1/8 teaspoon pepper

In a large bowl, combine the tomatoes, green pepper, onion and cucumber; set aside. In a saucepan, combine the remaining ingredients. Bring to a boil; boil for 1 minute. Pour over vegetables and toss to coat. Cover and refrigerate for 8 hours or overnight. Serve with a slotted spoon.
10 servings

Maple-Glazed Acorn Squash Rings
1 medium acorn squash (about 1 1/2 pounds)
2 tablespoons maple syrup
1 tablespoon bourbon
2 teaspoons butter, melted
1/4 teaspoon salt
1/8 teaspoon ground nutmeg

Cut squash crosswise into 4 (1-inch-thick) slices; remove seeds. Place squash slices on a microwave-safe plate. Cover with plastic wrap; vent. Microwave at HIGH 6 minutes or until tender. Preheat broiler.

Place squash on a baking sheet. Combine syrup and remaining ingredients. Brush syrup mixture over squash. Broil 3 minutes or until bubbly. Drizzle with remaining syrup mixture.

Pat’s Easy Instant Potatoes Soufflé (Puff Potatoes)

4 C instant mashed potatoes (made up already)
1 8 oz. cream cheese softened in the microwave oven
1 beaten egg
1/3 C grated onion
1 t salt
Pepper to taste

Preheat oven to 350°. Combine in oven safe bowl.
Bake in 350° oven for 45 minutes.

Oven Roasted Asparagus
3 lbs fresh asparagus
2 T olive oil
3 garlic cloves, minced
3/4 t salt
1/2 t pepper
1/2 c slivered almonds, toasted

Snap off and discard tough ends of asparagus; place on a lightly greased baking sheet. Drizzle with olive oil; Spinkle with garlic, salt and pepper. Bake 350 for 10 mins. Transfer to serving dish and sprinkle with almonds. Makes enough for 8 to 10 people. May be cooked on grill too.

Roasted Zucchini with Fresh Thyme
Cooking spray
2 medium to large zucchini, halved lengthwise
1 tablespoon garlic-flavored olive oil or regular olive oil
Salt and ground black pepper
1 teaspoon garlic powder
2 teaspoons chopped fresh thyme leaves

Preheat oven to 450 degrees F. Coat a large baking sheet with cooking spray. Arrange zucchini halves, flesh side up, on prepared baking sheet. Drizzle olive oil over zucchini. Season the flesh with salt and black pepper. Season with garlic powder. Sprinkle thyme over top. Roast 8 to 10 minutes, until tender and golden brown. May use yellow squash too.

Sautéed Sugar Peas
1 tablespoon butter
1 1/2 cups fresh snow peas, or 2 (6-ounce) packages frozen snow peas, thawed
1 teaspoon granulated sugar
1/4 teaspoon salt
1/8 teaspoon black pepper

In large skillet melt butter over medium-high heat; stir in snow peas; cook and stir for 2 to 3 minutes, until peas are crisp-tender. Stir in sugar, salt and pepper, toss well. Serve immediately. Serves 4.

Peggy's Vidalia Onion Casserole

Vidalia onions
1 can cream of mushrrom soup
grated sharp cheddar cheese
1 bag Pepperidge Farm stuffing crumbs

Slice onions into casserole to make a layer. Partially separate rings. Top with 1/2 can mushroom soup. Cover with grated cheese. Repeat layers. Top with Pepperidge Farm stuffing. Dot top with butter. Bake at 350 for 25 to 30 minutes.

Marinated Baby Vegetables
from Bon Appétit
6 cups assorted trimmed baby vegetables (such as halved fingerling and purple potatoes, baby carrots, brussels sprouts, cauliflower, pearl onions, pattypan squash, and/or strips of large vegetables like bell peppers)
1 cup olive oil
1/2 cup Champagne vinegar
4 small bay leaves
2 teaspoons coarse kosher salt
2 teaspoons freshly ground black pepper
1 teaspoon fennel seeds
1 teaspoon dried oregano
1/4 teaspoon dried crushed red pepper

Steam all vegetables until potatoes are tender, about 8 minutes. Transfer to large bowl. Meanwhile, bring remaining ingredients to boil in medium saucepan, whisking until salt dissolves. Pour over vegetables. Let marinate at least 15 minutes, tossing occasionally. Serve warm or at room temperature.

Phyllo Wrapped Asparagus Spears
Fresh asparagus spears
1/2 (16-ounce) package frozen phyllo dough sheets, thawed
1/4 cup butter, melted
1/4 cup finely grated Parmesan cheese

Preheat oven to 375 degrees F. Snap off the tough ends of the asparagus. Unwrap the phyllo and cut the stack in half lengthwise. Reserve 1 stack for later use. Cover the phyllo with a damp towel to keep it from drying out. Take 1 sheet of phyllo and brush lightly with some melted butter. Sprinkle with some Parmesan. Place 2 to 3 asparagus spears on the short end of the sheet. Roll up, jelly-roll style. Place each piece, seam side down, on a baking sheet. Brush with more melted butter and sprinkle with more Parmesan. Repeat until all the asparagus spears are used up. Place baking sheet in oven and bake for 15 to 18 minutes, or until golden brown and crispy.

Peanut-Broccoli Stir-fry
2 cups uncooked brown rice
1/2 teaspoon salt
1 1/2 cups vegetable broth
1 tablespoon light brown sugar
2 tablespoons fresh lime juice
2 tablespoons sweet chili sauce
2 tablespoons creamy peanut butter
1 tablespoon lite soy sauce
1 teaspoon grated fresh ginger
3/4 teaspoon cornstarch
1 tablespoon peanut or vegetable oil
1 teaspoon dark sesame oil
2 cups fresh broccoli florets
1 cup carrot sticks
2 tablespoons chopped peanuts
Garnish: lime wedges

Prepare rice according to package directions, adding 1/2 tsp. salt.
Meanwhile, combine vegetable broth and next 7 ingredients in a medium bowl, stirring well.
Heat oils in a nonstick skillet over high heat 1 minute. Add broccoli and carrot sticks; stir-fry 2 minutes. Add reserved marinade, and bring to a boil. Cook, stirring constantly, 2 minutes or until thickened. Serve over hot cooked rice. Sprinkle with chopped peanuts. Garnish, if desired. Yield:Makes 6 servings

Southern Living Lima Beans
1 1/2 C water
1/2 t salt
2 (10 oz.) pkg. frozen lima beans
8 slices bacon, cooked and diced
1 C chopped onion
1/2 C chopped celery
1 1/2 C shredded Monterey Jack cheese
1/4 t pepper
Dash of Worcestershire sauce

Combine water and salt in large saucepan; bring to a boil. Add lima beans; cover, reduce heat, and simmer 8-10 minutes or until tender. Drain beans, reserving 1/2 C liquid; set aside. Cook bacon in large skillet until crisp; remove bacon, reserving 3 T drippings in skillet. Set bacon aside. Saute onion and celery in drippings in skillet until tender. Combine reserved lima beans, reserved liquid, onion mixture, cheese, pepper, and Worcestershire sauce. Spoon into lightly greased 2 quart baking dish. Sprinkles with bacon. Back, uncovered at 350 degress for 25 minutes or until heated through. (The photo in the cookbook shows the bacon sprinkled across the beans diagonally in 4 lines.)

Southern Living Lemon-Scented Sugar Snap Peas
2 pounds fresh sugar snap peas, trimmed
2 T butter
2 garlic cloves, minced
2 t grated lemon rind
1 T fresh lemon juice
3/4 t salt
1/2 t freshly ground pepper

Cook sugar snap peas in boiling salted water to cover 3 to 5 minutes or until crisp-tender. Drain and plunge into ice water to stop cooking process; drain. Melt butter in medium skillet over medium-high heat; add peas, and saute 3 minutes. Add garlic and remaining ingredients. Saute 2 minutes or until thoroughly heated.

Paula Deen's Vidalia Onion Pie
3 C thinly sliced Vidalia onion
3 T butter, melted
One 9 inch prebaked deep-dish pie shell
1/2 C milk
1 1/2 C sour cream
1 t salt
2 eggs, beaten
3 T all-purpose flour
4 slices bacon, crisply cooked and crumbled

Preheat oven to 325. Saute onion in butter until lightly browned. Spoon into pie shell. Combine milk, sour cream, salt, eggs and flour. Mix well and pour over onions. Garnish with bacon. Bake for 30 minutes or until firm in center. Pie has taste and texture of a quiche.

Paula Deen's Creamed Corn
1 dozen ears fresh corn
8 T (1 stick) butter
Salt and pepper to taste

Remove corn from cob using a corn grater. (If you have to cut corn with a knife, avoid whole kernels; try mashing a little.) Put corn in glass dish and put stick of butter on top. Cook in microwave on high about 7 to 10 minutes, stopping to turn and stir a couple of times. Be careful not to overcook the corn. If it seems too dry, add a little milk or water. Season with salt and pepper to taste.

I've taken a friend's advice and now I just use the Frozen Bird's Eye creamed corn and add a 1/2 stick of margarine to it.

Keekie's Broccoli Bake
20 oz pkg frozen chopped broccoli, partially thawed
10 3/4 oz can condensed cream of mushroom soup
1/2 c diced celery
1 1/3 c quick-cooking rice
1/2 c chopped onion
8 oz can sliced water chestnuts, drained
8 oz jar pasteurized process cheese spread (I used Cheese Soup.)

Heat oven to 350. In large bowl, combine all ingredients.
Spoon into baking dish. Bake about 1 hour.

TIP: Casserole can be assembled ahead of time. Cover and refrigerate. Bake about 1 1/3 hours at 350 degrees.

Keekie's Baked Beans

from Sue Eyth

2 lg cans b & m baked beans
1 can lima beans, drained
1 can butter beans, drained
1 pound cooked bacon, crisped,drained,and crumbled
1 pkg chili mix (hot if desired)
1/2 to 3/4 C brown sugar
1/2 C vinegar

Bake 1 hour or longer at 350

Jennie's Sautéed Spinach

Makes 8 servings (Jennie says 4)
Prep time: 5 minutes

Cooking time: 5 minutes

1 tablespoon olive oil
¼ cup julienned red onion
¼ teaspoon chopped garlic
½ pound spinach, stemmed and cleaned (about 4 cups)
1½ teaspoons balsamic vinegar
Salt and pepper to taste

In a large pan, heat olive oil. Add onion and garlic and cook 1 minute. Add spinach, stirring often, and cook for 2 to 4 minutes or until done. Add balsamic vinegar and salt and pepper.

Broccoli Crunch Recipe

The success of this salad hinges on the broccoli. Buy good-quality bright green broccoli with tight florets. Now that you have good broccoli, do your best not to overcook it - you don't want it turning to mush.4 -5 cups tiny broccoli florets (and chopped stalks if you like)

1 garlic clove, smashed and chopped
scant 1/2 teaspoon fine grain sea salt
1/4 cup almond butter
3 tablespoons freshly squeezed lemon juice
1 teaspoon honey
2 tablespoons extra-virgin olive oil
2 tablespoons hot water
2 small crisp apples, cut into bit-sized pieces (if you aren't going to use the apples immediately, let them sit in a bowl of water with the juice of 1/2 a lemon)
1/2 small red onion, thinly sliced
1/2 cup toasted or candied walnuts or almonds
1/3 cup pan-fried crunchy shallots*
chives (optional)

Bring a medium pot of water to a boil and salt as you would pasta water. Boil the broccoli just long enough to take the raw edge of - 10 or 15 seconds. Drain and immerse it in cold water (or let cold water run over it). At this point, I like to spin the broccoli in a salad spinner to get the water off, but a few good knocks against the sink in a strainer can do the trick pretty well. Set aside.Make the dressing by sprinkling the salt over the clove of garlic. Smash the clove and chop, smash and chop - turning it into a paste. In a small bowl whisk the salty garlic paste with the almond butter, lemon juice, honey and olive oil. Add the hot water and whisk until light and creamy. Taste, make any adjustments and set aside.In a large bowl gently toss the broccoli, apples, red onion, most of the shallots and nuts with a generous drizzle of the almond dressing. Turn out onto a platter and finish with the rest of the shallots and chives if you like. Serve family style.Serves 4.

*Stir together the shallots, a splash of clarified butter (or olive oil) and big pinch of salt In a large skillet over medium heat. Stir every few minutes, you want the shallots to slowly brown over about fifteen minutes. Let them get dark, dark brown (but not burn), and if needed turn down the heat. Remove from skillet and onto a paper towel to cool in a single layer where they will crisp up a bit.

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This web site is from my years of collecting recipes that I have enjoyed. You will find recipes I've clipped from newspapers, copied out of cookbooks, recipes from relatives and friends. I've given credit when I remembered from whom or where I got the recipe. The recipes that say "Julie's" in front of them, do not mean I created it. I've just made it so many times, I now claim it as my own. Others' names in front of the recipes only mean they gave me the recipe. They may not be the original creator. I have not tested all of these recipes except the ones with my name in front of them, but I'm sure they are GREAT!


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