Newspaper Page Text
6B
► WEDNESDAY, JUNE 28, 2006
and
JHI
"InmSnEi * charlotte
PERKINS
HHJ Lifestyle Editor
cperkinsQevansnewsDapers. com
Both are rich in vitamin A and C and carries a hearty
amount of carotene content, along with fiber and iron.
And they’re also delicious when prepared well.
Keep in mind that neither stands up well to overcooking,
and neither improves in leftover dishes, so cook the amount
you plan to eat.
As with most vegetables, fresh is best, and if you’re using
the fresh ones, you can simply eat them raw with a tasty
dip.
Or keep the cooking very simple. Both broccoli and cau
liflower are good steamed. Just don’t expect the steaming
method to work well if you haven’t broken them into flow
erets, or sliced them into fan-shaped pieces. Try 5-7 minutes
in a steamer, and if they’re still too crunchy for you, try
another 2 or 3 minutes. They’re both good, on their own or
mixed together, with a squeeze of lemon, a sprinkle of salt
and pepper, or with finely grated cheese.
Frozen broccoli is almost as good as fresh, and very handy
for casseroles like this one:
Broccou-Cheese Casserole
3 cups frozen chopped broccoli
1 can (10 1/2 ounces) cream of mushroom soup
1 1/2 cups shredded mild Cheddar cheese
1 egg, beaten
1/4 cup milk
1/4 cup mayonnaise
2 teaspoons prepared horseradish
1 tablespoon melted butter
1/4 cup cracker crumbs
Cook broccoli according to package directions; drain. (You
can punch a few holes in the package and put it in the micro
wave for 5 minutes, but don’t do this if it has a foil wrap
ping) Combine soup, cheese, beaten egg, milk, mayonnaise,
and horseradish. Stir into broccoli. Spoon into a lightly but
tered 2-quart casserole.
Toss cracker crumbs in melted butter; sprinkle over broc
coli casserole. Bake broccoli 350 degrees for 45 minutes.
Broccou-Cauliflower Salad
You could try this with one of the frozen medley mixes.
1 cup fresh broccoli florets
1 cup fresh cauliflower florets
2 cups hard-cooked eggs, diced (optional)
1 cup shredded Cheddar cheese
6 slices bacon
1 cup mayonnaise
1/2 cup white sugar
2 tablespoons white wine vinegar
Place bacon in a large, deep skillet. Cook over medium
high heat until evenly brown. Crumble and set aside.
In a medium sized salad bowl, layer in order the broccoli,
cauliflower, eggs, cheese and bacon.
Prepare the dressing by whisking together the mayon
naise, sugar and vinegar. Drizzle dressing over top and
serve.
Cauuflower and Cheese
1 cauliflower, broken into large florets
Potato stuffed tomatoes
V HL._ vE !;■ 'snßmi&&. ■ '». J
Idaho Potato Commiittion
Try stuffing fresh tomatoes with richly seasoned mashed potatoes, cheese and
chives.
rgg
fCUNCHI
1 Meat + 2 Vegetables + Bread + Tea
$6.25
j EVENINGS - Thur& Fri Spm-Bpm .
m «
| Mennonite <
Owned
L ,ud> ' J
■ Wcnjcr 9
HOURS:
Mob - Fri llam * 2pm
Than A Fri Nights
spm • Bpm
or two packages frozen cauliflower
3 tablespoons butter
1 small onion, chopped
2 slices lean bacon, chopped
3 tablespoons flour
Scant 2 cups milk
1 cup grated sharp Cheddar cheese
Pinch of mustard powder
Salt and pepper to taste
Cook the cauliflower in salted boiling water until almost
tender. Drain well and pour into baking dish. Meanwhile,
melt the butter in a saucepan and gently cook the onion and
bacon until the onion is soft, then spoon over the cauliflow
er. Stir the flour into the butter in the pan and cook, stirring
, for 1 minute. Remove the pan from the heat and slowly
pour the milk into the pan, stirring all the time. Return the
saucepan to the heat and bring to a boil, stirring constantly.
Simmer for 4 to 5 minutes, stirring occasionally.
Preheat broiler. Remove the pan from the heat and then
stir in 3/4 of the cheese. Add the mustard and seasoning to
taste.
Pour the cheese sauce over the cauliflower, then sprinkle
the remaining cheese over the top and put under broiler
until the top is golden and bubbly.
Scalloped Cauliflower
Cut cauliflower into small pieces. Boil until just tender.
Drain well . Layer with fine chopped egg and cream of
celery soup (undiluted)
Top with cracker crumbs or bread crumbs dotted with
butter, and bake for 30 minutes at 350 degrees.
Mann's Medley
1 sheet (18”x24”) Aluminum foil, heavy duty
16 oz (4 cups) Mann’s Broccoli and Cauliflower
1/2 cup Tomatoes, sun-dried
3 Tbsp Olive oil
2 cloves Garlic, minced
1 tsp Basil leaves, dried
1/3 cup Parmesan cheese, grated
4 Ice cubes
Spray foil with nonstick cooking spray. Center Mann’s
Broccoli and Cauliflower, sun-dried tomatoes, olive oil, gar
lic and basil on sheet of aluminum foil. Sprinkle vegetables
with Parmesan cheese and top with ice cubes. Bring up foil
sides. Double fold top and ends to seal making one large
packet, leaving room for heat circulation inside. Preheat
grill to medium-high.
For Charcoal Grill: place foil packet over medium-high
heat and cook uncovered for 20-25 minutes or until tender.
For Oven: preheat over to 450 degrees F. Place foil packet
on a cookie sheet and bake for 20-25 minutes or until ten
der.
Open foil packet carefully to allow steam to escape. Serve
hot.
Source: Mann’s Broccoli and Cauliflower
Mann's Broccoli Cole Slaw
1 cups Red cabbage, shredded
2 cups Apples, red or yellow, diced
2 tsp Garlic, fresh, finely chopped
2 Tbsp Olive oil
1/4 cup White wine
Salt and pepper, to taste
1/2 cup Poppy seed dressing
Pour olive oil into preheated large frying pan. Add Mann’s
Broccoli Cole Slaw, red cabbage and apples. Saute until
vegetables are tender but still slightly crisp. Add garlic,
wine, and salt and pepper. Continue to saute until wine has
Roast Beef Dinner
$7.50
Qiljoy
626 Courtney Hodges Blvd. • Perry, GA
478-988-2643
000X42
FOOD
6 large, firm, unpeeled tomatoes
3 cups mashed Idaho Potatoes (using fresh potatoes or instant potato flakes
prepared according to package directions)
1/4 cup fresh, chopped chives
1/2 teaspoon dried thyme
1 - 2 teaspoons pepper
1 1/4 cup shredded cheddar cheese, divided
1/4 cup dry bread crumbs
3 teaspoons paprika
Salt to taste
Preheat oven to 350°F.
Using a paring knife, remove the stem end of each tomato. Using a grapefruit spoon,
small melon bailer or a teaspoon, carefully hollow out each tomato, removing seeds and
juice. Sprinkle the inside of each tomato with a little salt and place the tomatoes upside
down on a cooling rack to drain for about 15 minutes.
In a medium mixing bowl, combine the potatoes, chives, thyme, pepper and 1 cup of the
cheddar cheese. Fill tomato cups with the potato mixture using a teaspoon.
In a small bowl, combine bread crumbs, remaining 1/4 cup cheddar cheese and paprika;
sprinkle on top of each tomato.
Place Filled tomatoes in non-stick or well-oiled muffin cups. Bake 10 - 15 minutes until
topping is crisp and tomatoes are heated through.
BP sm
9Q
Home
<
Cooked
Meals
a _ _ aj
L /Ay Fof hf-A 2, pj.q y
A Specializing In Delicious Food In A Wonderful
K.. Environment With Fast, Friendly Service ’
JUST r) Vir.D ONE OF THE TOP 100 RESTAURANTS IN THE USA! t
STROMBOLI
Pepperoni, Sweet Peppers, Ham, Sausage,
3 Cheeses <£ A Homemade Sauce
QQHD
m 40
W* HOURS: Mon-Thur 11 am-1 0pm;
Fri-Sat 11 am-1 Ipm
I 2507 Moody Road, Warner Robins, GA
evaporated. Add poppy seed -
dressing. Stir vegetables to
keep them tender but crisp.
Serve with Bratwurst or your
favorite sausage as an entree or
as a sandwich in a large French roll
with spicy mustard.
Broccoli Bacon Quiche
4 slices of bacon
4 eggs
1 cup of half and half milk
1 cup of grated Swiss cheese
2 cups of broccoli flowerets
1/4 teaspoon of salt
1/8 teaspoon of garlic powder
1/8 teaspoon of lemon pepper
Preheat oven to 350 9 F. Cook bacon until crisp; set aside.
Beat eggs with cream and cheese. Stir in broccoli, salt, garlic
powder and lemon pepper. Crumble bacon. Stir 1/2 of bacon
into egg mixture. Pour mixture into a 9” pie plate. Bake at
350 degrees for 30 to 35 minutes or until a knife inserted
halfway between center and edge comes out clean. Top with
remaining bacon.
Cheesy Broccou and Mushroom Bake
Two 10 ounce packages of frozen broccoli spears,
thawed
One 10 3/4 ounce can of condensed cream of mush
room soup
1/2 cup of Miracle Whip Salad dressing
1/2 cup of milk
1 cup of shredded cheddar cheese
1/2 cup of coarsely crushed croutons
Preheat your oven to 350 9 F. Arrange the broccoli in al2 x
8 inch baking dish. Whisk together soup, salad dressing and
milk. Pour over broccoli. Sprinkle with cheese and croutons.
Bake for 30 to 35 minutes or until heated through. Garnish
as desired. Makes 6 to 8 servings
Cauliflower and Cheese
1 cauliflower, broken into large florets
3 tablespoons butter
1 small onion, chopped
2 slices lean bacon, chopped
3 tablespoons flour
Scant 2 cups milk
1 cup grated sharp Cheddar cheese
Pinch of mustard powder
Salt and pepper to taste
Cook the cauliflower in salted boiling water until almost
tender. Drain well and pour into baking dish.
Meanwhile, melt the butter in a saucepan and gently cook
the onion and bacon until the onion is soft, then spoon over
the cauliflower.
Stir the flour into the butter in the pan and cook, stirring,
for 1 minute. Remove the pan from the heat and slowly pour
the milk into the pan, stirring all the time.
Return the saucepan to the heat and bring to a boil, stir
ring constantly. Simmer for 4 to 5 minutes, stirring occa
sionally.
Preheat broiler. Remove the pan from the heat and then
stir in 3/4 of the cheese. Add the mustard and seasoning to
taste.
Pour the cheese sauce over the cauliflower, then sprinkle
the remaining cheese over the top and put under broiler
until the top is golden and bubbly.
THE HOUSTON HOME JOURNAL
Mtjt m **
/J Iff m/gmWf /|
• S'tajwfii-]
'■^(!mA
\ Unll nu!!s So! v