FRIDAY - Monroe County Tennessee News, Monroe County ...

Page 8 - The BUZZ
Eat Your Veggies!
Broccoli and Cheese
1 large head of broccoli
(about 8 cups, and cut
into large florets)
1 1/2 cups mayonnaise
1 1/2 cups sour cream
1/4 cup melted butter
1 -2 teaspoon garlic
powder (or to taste)
2 teaspoons seasoning
salt
1 teaspoon black pepper
1 1/2 cups old cheddar
cheese (cut into about
1/2-inch cubes or shredded)
1 small onion, finely
chopped
1/2 cup parmesan
cheese (or to taste)
Directions:
Set oven to 350 degrees.
Butter a 2-quart
casserole dish (or use
any size desired to hold
the broccoli mixture).
Steam or boil the
broccoli florets until just
fork tender (do not over
cook) drain well then pat
dry with paper towels.
In a medium bowl
combine the mayonnaise
with sour cream,
melted butter, garlic
powder, seasoned salt,
black pepper, cheddar
cheese cubes and
onion; mix well to combine.
Add in the well
drained broccoli florets
and mix gently with a
spatula.
Transfer to prepared
baking dish.
Sprinkle with grated
parmesan cheese.
Bake uncovered for
about 20-25 minutes or
until bubbly (the cheddar
cubes do not have to be
completely melted!).
Green Bean Casserole
3 (11 ounce) cans
French style green
beans (the ones sliced
the long way)
4 ounces cream cheese,
softened to room temp
1 cup French-fried
onions
1 (10 1/2 ounce) can
cream of chicken soup
salt and pepper
1 pinch garlic powder
Directions:
Heat over to 350°F
and grease a 9x9
Drain green beans
very well, and mix with
softened cream cheese,
the soup, a pinch of garlic
powder and salt and
pepper to your liking.
Add 1/2 cup of the
french friend onions.
Pour into greased pan
and cover loosely with
foil. Bake for about 25
minutes Then remove
cover and stir.
Add remaining french
fried onions to the top
and bake uncovered for
another 20 to 30 minutes
until it's bubbly and
looks done.
Cool for at least 5 minutes
and enjoy!
Orange Glazed Carrots
1 pound baby carrots
1/4 cup orange juice
3 tablespoons brown
sugar
2 tablespoons butter
1 pinch salt
Place carrots in a
shallow saucepan, and
cover with water. Boil
until tender. Drain, and
return carrots to pan.
Pour orange juice
over carrots, and mix
well. Simmer over
medium heat for about 5
minutes. Stir in brown
sugar, butter, and salt.
Heat until butter and
sugar melt.
Skillet Mixed
Vegetables
1 medium carrot, cut into
1/4-inch slices
1/2 cup water
1 cup broccoli florets
1 medium onion, cut into
16 wedges
1 medium zucchini, cut
into 1/4-inch slices
1/4 cup fat-free Italian
salad dressing
1/4 teaspoon dried
oregano
In a nonstick skillet,
bring carrot and water to
a boil. Reduce heat;
cover and simmer for 5
minutes. Add the broccoli,
onion and zucchini;
return to a boil. Reduce
heat; cover and simmer
for 2 minutes.
Add salad dressing
and oregano.
Cook and stir over
medium heat for 4 minutes
or until vegetables
are tender and liquid is
reduced.
Tomato Pudding
2 cans (28 ounces each)
crushed tomatoes with
juice
1 cup brown sugar,
packed
1 can (6 ounces) tomato
paste
2 teaspoons dry mustard
1 teaspoon salt
pinch baking soda
3 cups toasted white
bread cubes
1/2 cup butter, melted
fresh parsley sprigs, optional
Grease a 3-quart baking
dish.
In a bowl, combine
tomatoes, sugar, paste,
mustard, soda, and salt.
Place bread cubes in
the baking dish; drizzle
SEATON
with melted butter.
Pour tomato mixture
over bread.
Refrigerate up to 4
hours, if desired.
Bake at 375° for 35 to
40 minutes, or until hot
and bubbly. Garnish with
fresh parsley sprigs, if
desired.
Braised Celery
1 bunch celery, cleaned
and cut into 4 inch
pieces
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons butter or
margarine
1 cube chicken bouillon
1 cup boiling water
1 tablespoon minced
fresh parsley
Arrange the celery in
a single layer on the bottom
of a large skillet.
Season with salt and
pepper. Dot with butter.
Dissolve the bouillon
cube in boiling water,
and pour over the celery.
Cover pan, and bring
to a boil over mediumhigh
heat. Reduce heat
to low, and simmer for
30 minutes. Sprinkle
with parsley before serving.
Pickled Celery
1 cup white vinegar
1/4 cup sugar
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1 tablespoon salt
4 garlic cloves, smashed
1 tablespoon mustard
seeds
1 teaspoon red chili
flakes
1 tablespoon cracked
peppercorns
8 large celery stalks,
peeled and cut into
pieces
Bring the vinegar,
sugar, and salt to a boil
in a small saucepan. Stir
until sugar and salt are
dissolved.
Remove from heat
and add garlic, mustard
seed, peppercorns, chili
flakes. Place the celery
pieces in a large
bowl (preferably glass or
ceramic) and pour the
vinegar mixture over it.
Stir to combine spices.
Make sure all the pieces
are submerged in the
brine. Allow to cool completely
(at least a couple
hours) before serving.
And More
on The
Way!