Want to add a very tasty casserole to your Thanksgiving Dinner other than Green Bean Casserole? Years ago my daughter-in-law brought a Broccoli Casserole to our Christmas Dinner and it has been requested for every get together since. I know, many of you are thinking – Broccoli – YUK. Not so! This casserole is wonderful, but not low in calories. Give it a try and let me know what you think. 

Pre-heat over to 325 degrees. Grease a 9″ x 13″ baking pan. 

Fresh Broccoli – 2 to 3 pounds broken into florets
1 can Cream of Chicken Soup – put this in a pan and warm slightly with a little bit of milk
1/2 cup mayonnaise
1 and 1/2 cup grated cheddar cheese
2 eggs, beaten
1/2 teaspoon salt
1/2 teaspoon pepper
Ritz Crackers, crushed to equal 2 cups

Layer in order of ingredients listed. Bake for 40 minutes.

“I am sorry I have not written sooner. I enjoy your e-mails, I have gotten great advice from you. Also, I just printed out your daughter-in-laws recipe for broccoli casserole. It sounds delicious. I can’t thank you enough for all the great advice in person and thru you mail. Continue with relish! “

Judie Hokanson

Thought you might like to have a quick and EASY cookie recipe to serve over the Thanksgiving holidays.

2 boxes Spice cake mix
1 (29 ounce) can solid pack pumpkin
1/2 package chocolate chips or 1 cup raisins and 1 cup walnuts
 
Preheat oven to 350 degrees.
Grease cookie sheets.
Mix the cake mixes and canned pumpkin until blended; mix in chocolate chips or raising and walnuts.
Drop by rounded spoonfuls onto cookie sheet.
Bake for 13 to 15 minutes.
Cool for 5 minutes before removing to a wire rack to cool completely.
 

I have to admit that I kind of cheat on this one by using prepackaged biscuit dough.
4 tablespoons butter or margarine
2 teaspoons onion, finely chopped, fresh or dried
1 teaspoon dried dill weed
½ teaspoon dried, chopped parsley
1 (10 oz.) tube large canned refrigerator biscuits

Preheat oven to 400F. Combine butter, onion, dill weed, and parsley in a small sauce pan. Melt over low heat. Cool slightly. Dip each biscuit into herb and butter mixture, turn over and coat the other side. Place in an un-greased 9 inch square baking dish. Bake 8 to 10 minutes.

1 cup flour
1 teaspoon salt
2 ½ teaspoons baking powder
4 tablespoons sugar
1 teaspoon dried thyme
½ teaspoon paprika
¾ cup yellow corn meal
1 egg
1 cup milk
4 tablespoons shortening, melted

Preheat oven to 400F. Stir dry ingredients together. Add egg and milk, stir, and add shortening. Pour into a well greased 9 inch square baking dish. Bake 20 to 30 minutes or until top is just barely golden brown.

At one time I thought that only the gourmet cooks used herbs in their cooking and baking, and then one day while experimenting with a new pickle recipe I realized that I had been cooking with herbs for years. Dill in my pickles, oregano in my spaghetti sauce and fresh basil in my salads. 

With so many of us trying to eat healthy and cut back on our salt intake, we are finding that some foods are a bit bland without the addition of a healthy substitute.
Once you start using herbs in your daily cooking you will have opened up a whole new world of flavors. To get you started on your use of herbs I’m sharing some of my Quick and Easy Herb Bread recipes. Just by changing the type of herb used your bread will take on a completely different flavor.

You won’t find an easier recipe for bread than this one. This is fabulous bread for making toast. Experiment with the type of beer used. A dark beer will give you a stronger flavor, so I would suggest you stick with a mild flavored beer to start with.
3 cups self-rising flour
3 tablespoons sugar
1 tablespoon dried basil
1 (12 oz.) bottle or can of beer
½ cup butter or margarine

Preheat oven to 350F. In a mixing bowl combine flour, sugar, and beer. Stir to blend. Pour into a greased 8 ½ x 4 ½ loaf pan. Melt butter and pour half over dough, set the remaining butter aside. Bake for 20 minutes. Pour remaining butter over loaf. Continue to bake another 40 minutes. Makes 1 loaf.

“Tis the Season for Zucchini”

10 cups grated zucchini, skin left on
4 cups whit onion, chopped fine
2 large green bell peppers, chopped
1/2 cup jalapeno peppers, chopped
Mix together in a large bowl. Sprinkle 3 tablespoons coarse salt over mixture. Refrigerate and let stand overnight.
Remove from refrigerator and rinse twice with cold water, drain.
In a large kettle add:
4 cups sugar
2 1/2 cups white vinegar
1 1/2 teaspoon celery seed
1 teaspoon black pepper
1/2 teaspoon nutmeg
1 teaspoon turmeric

Bring to a boil, add zucchini mixture and simmer for 20 minutes.
Pour into hot pint jars, add lids, process in a hot water bath for 15 minutes. Makes 5 pints.