#3544 - Spicy Rotini Salad

(by Shirley McNevich)

1 - 8oz. box rotini pasta (cooked and drained according to box directions, but do NOT rinse)
1/4 cup canola oil
1/4 cup white vinegar
1 1/2 tsp. garlic powder
1 1/2 tsp. salt (less if you wish)
1 tsp. fresh ground black pepper
1 tsp. Italian seasoning
1 tsp. white sugar
1/2 tsp. onion powder
1/4 tsp. dill weed
1/2 cup sliced green bell peppers
1/2 cup sliced onions
1/2 cup sliced cucumbers
1/2 cup bite sized broccoli
shredded Parmesan cheese (optional)

In a small bowl add canola oil, white vinegar, garlic powder, salt, pepper, Italian seasoning, white sugar, onion powder and dill weed--stir well to mix. In a large bowl add drained pasta, green bell peppers, sliced onions, sliced cucumbers and bite sized broccoli pieces--toss to mix. Pour the vinegar mixture over the pasta mixture--toss well. Cover and refrigerate until cold. Toss again before serving. Optional--sprinkle Parmesan cheese over the top and toss well just before serving.

#3516 - Amish Broccoli and Cauliflower Salad

(by Shirley McNevich)

1 head fresh broccoli (chopped into bite sized pieces)
1 head fresh cauliflower (chopped into bite sized pieces)
1 cup mayo
1 cup Breakstone's sour cream
1/3 to 1/2 cup white sugar
1/2 tsp. salt
1/2 lb. bacon (fried, drained and crumbled)--more if you wish
1 cup shredded cheddar cheese (more if you wish)

In a bowl add mayo, sour cream, white sugar and salt--stir to mix. Taste--if not sweet enough for your taste add more white sugar and stir again. In a salad bowl add chopped broccoli pieces and chopped cauliflower pieces--pour the dressing mixture over the top and toss to coat. Add the shredded cheddar cheese and the crumbled bacon--toss to coat. Cover and refrigerate until ready to serve.

#2088 - Grilled Chicken Pasta Salad

(by Shirley McNevich)

2 cups bowtie pasta (cooked and drained according to box directions--do not rinse)
2 cups fresh broccoli pieces
2 - 3oz. chicken breasts
salt
pepper
1 cup cherry tomatoes (halved)
1/2 cup Italian dressing
1/2 cup shredded cheese (your choice of flavor)
1/4 cup sliced olives
1/4 cup grated Parmesan cheese

Salt and pepper both sides of chicken breasts--grill them until no longer pink inside. Cut chicken breasts into bite sized pieces. When cooking pasta, add broccoli pieces to boiling pasta during last 2 minutes of cooking--drain but do not rinse. In a bowl add chicken pieces, shredded cheese, Italian dressing and olives--toss to coat. Add pasta, broccoli and Parmesan cheese--toss until mixed. Refrigerate until cold. Just before serving, add halved tomatoes--toss until mixed.

#2087 - Baked Ham and Broccoli

(by Shirley McNevich)

1 loaf French bread (day old if possible)
1/2 cup butter (melted)
2 cups shredded cheddar cheese
2 cups frozen chopped broccoli (thawed and drained)
2 cups cooked ham pieces (bite sized)
4 eggs
2 cups milk
1/4 tsp. pepper

Grease a 9 x 13 glass baking dish. Cut the French bread into bread cubes--you need enough to make 2 1/2 to 3 cups of bread cubes. In a bowl add bread cubes and melted butter--toss to coat. Spread half of the bread cubes over the bottom of the baking dish. Spread 1/2 of the shredded cheddar cheese over the bread cubes. Spread 1/2 of the broccoli over the cheese. Spread all of the ham pieces over the broccoli. Spread remaining broccoli over the ham. Spread remaining cheese over the broccoli. Spread remaining bread cubes over the cheese. In a bowl add eggs, milk and pepper--beat with a whisk. Pour egg mixture all over the top of the bread cubes. Cover dish with foil and refrigerate overnight. The next day remove foil, place baking dish in cold oven. Turn oven to 350 degrees and bake until inserted knife comes out clean and middle of mixture is hot.

#2056 - Broccoli and Cheese Chicken

(by Shirley McNevich)

1 TBSP Parkay margarine
4 boneless/skinless chicken breasts
1 - 10.75oz. can Campbell's broccoli cheese soup
1/3 cup milk
1/2 tsp. pepper
2 cups fresh broccoli pieces (or frozen if thawed and drained)

In a skillet over medium heat add margarine--melt. Add chicken breasts--cook on each side until browned. Remove from heat--drain off any liquid but keep chicken in skillet. Add soup, milk and pepper to chicken--bring to a boil, then add broccoli. Turn heat back to low--cover and simmer until broccoli is tender and chicken is cooked through. Stir occasionally while cooking.

#1997 - Pepperoni Salad

(by Shirley McNevich)

1 box Betty Crocker Suddenly Salad roasted garlic parmesan pasta salad mix
1/4 cup cold water
3 TBSP canola oil
1 cup broccoli pieces
1/2 cup sliced red bell peppers
1/4 cup chopped onions
1/4 cup fresh sliced mushrooms
1 cup pepperoni slices (cut each into 4 quarters)
shredded mozzarella cheese

Cook/drain pasta from box according to box directions. In a bowl add seasoning mix from the box, cold water and canola oil--stir. Add drained pasta, broccoli, red bell peppers, chopped onions, sliced mushrooms and pepperoni pieces--toss to coat. Sprinkle topping mixture from the box over the top of the salad. Spread as much shredded mozzarella cheese over the top as you wish.

#1996 - Chicken and Vegetables

(by Shirley McNevich)

2 boneless/skinless chicken breasts (cut into 1" strips)
3 TBSP Parkay margarine
1 cup fresh sliced carrots (coin shaped pieces)
1 cup fresh broccoli pieces
2 1/4 cups water
1/2 cup milk
1 envelope Lipton noodles and sauce alfredo

Salt and pepper chicken pieces to your taste. In a skillet over medium heat add 1 TBSP Parkay--melt. Add chicken slices--cook on both sides until chicken is no longer pink--remove chicken and set aside. In the same skillet over medium heat add 2 TBSP Parkay--melt. Add carrots--cook/stir for 3 minutes. Add broccoli, water and milk--cook/stir until boiling. Once boiling, add alfredo sauce mixture--cook/stir until noodles are tender. Add chicken pieces--stir/cook until chicken is hot.

#1955 - Vegetables and Noodles

(by Shirley McNevich)

2 cups broccoli pieces
1 cup sliced carrots (coin shaped pieces)
1/2 cup chopped green bell peppers
1/2 cup chopped red bell peppers
1/4 cup Parkay margarine
8oz. Velveeta cheese (shredded)
2/3 cup milk
2 cups bowtie noodles (cooked and drained according to box directions)

In a skillet over medium heat add Parkay--melt. Add broccoli, carrots, green bell peppers and red bell peppers--cook/stir until almost tender. Turn heat to low--add milk, shredded cheese and drained bowtie noodles--stir/cook until cheese is melted and vegetables are hot and tender. Add salt and pepper if desired.

#1675 - Feta Cheese Pasta Salad

(by Shirley McNevich)

1 1/2 cups uncooked spiral shaped pasta
1 cup fresh broccoli pieces
2/3 cup Italian salad dressing
1 cucumber (washed, peeled and chopped into bite sized pieces)
1/2 cup chopped red bell peppers
12 slices (or more) of pepperoni (cut into bite sized pieces)
4 slices (or more) hard salami (cut into bite sized pieces)
4 TBSP (or more) crumbled feta cheese
4 TBSP chopped black olives
2 tsp. Hidden Valley dry ranch salad dressing powder
1/2 tsp. celery seed (optional)

Cook pasta according to box directions--drain but do not rinse. In a large bowl add Italian dressing and dry ranch dressing mix--stir. Add cucumbers, broccoli pieces, red bell peppers, pepperoni pieces, hard salami pieces, broccoli pieces, feta cheese, chopped olives, and celery seed--stir. Add drained pasta--toss to coat. Refrigerate until cold.

#1626 - Baked Broccoli

(by Shirley McNevich)

1/2 of an 8oz. container Philadelphia cream cheese spread with chives and onions
1 - 10.75oz. can Campbell's cream of mushroom soup
1/2 tsp. pepper
2 - 16oz. boxes frozen broccoli pieces (thawed and drained)
1 cup shredded cheddar cheese
1 sheet frozen puff pastry dough(thawed)
1 beaten egg
1/2 cup water

In a bowl add cream cheese, soup, and water--stir until mixed. Add thawed broccoli, pepper and shredded cheddar cheese--stir. Grease a 3 qt. glass baking dish. Lightly flour your counter. Use a rolling pin to roll the puff pastry dough to fit the shape of your baking dish. Pour the broccoli mixture into the greased baking dish. Place the puff pastry dough over the top of the baking dish and flute the edges of the dough so it seals against the rim of the baking dish. Use a pastry brush and brush the beaten egg all over the top of the dough. Use a knife and make a few holes in the dough for venting. Bake at 400 degrees for 30 minutes or until center is hot.

#1580 - Ravioli Casserole

(by Shirley McNevich)

1 - 40oz. can beef ravioli in sauce
1 - 14oz. frozen broccoli spears (thawed and drained)
1 - 8oz. Breakstone's sour cream
1 cup shredded mozzarella cheese

In a bowl add ravioli/sauce and sour cream--stir very carefully so ravioli doesn't break. Cut drained broccoli into bite sized pieces. Spray a glass 9 x 13 baking dish with Pam. Spread broccoli pieces evenly on bottom of baking dish. Pour the ravioli mixture evenly over the broccoli pieces. Spread shredded mozzarella cheese all over the top. Bake at 375 degrees for 30 minutes or until hot.

#1514 - Cheesy Broccoli Casserole

(by Shirley McNevich)

1lb. fresh broccoli (washed and cut into small pieces)
1 tsp. salt
1 1/2 cups cooked chicken (cut into bite sized pieces--measure after cutting)
1 - 10.75oz. can Campbell's condensed broccoli cheese soup
1/3 cup milk
2 slices buttered bread

Cook broccoli pieces in boiling water with 1 tsp. salt until tender--drain. Grease a casserole dish. Add drained broccoli pieces and chicken pieces to the casserole dish. In a separate bowl add broccoli cheese soup and milk--stir. Pour the soup mixture over the chicken and broccoli in the casserole dish. Cut the buttered bread into bite sized pieces--spread them evenly over the top of the casserole. Bake at 375 degrees for 20 minutes or until heated through.

#1513 - Broccoli and Cheese Dip

(by Shirley McNevich)

1 - 10.75oz. can Campbell's condensed broccoli and cheese soup
1 - 10oz. box frozen/chopped broccoli (thawed and drained)
1 tomato (chopped)
1/2 cup Breakstone's sour cream
2 tsp. dijon mustard

In a bowl add soup, drained broccoli, chopped tomato, sour cream and dijon mustard--stir until mixed. Cover the bowl and refrigerate until cold. Transfer into a dip bowl when ready to serve and serve with good quality crackers.

#1439 -Broccoli and Cheddar Cheese Casserole

(by Aunt Janie [McNevich] Baranowski)

1 - 10.75oz. can Campbell's condensed cream of mushroom soup
1/2 cup milk
2 tsp. French's yellow mustard
1lb. frozen or fresh broccoli (if frozen, thawed and drained)
1 cup shredded cheddar cheese
2 slices buttered bread (cut into bite sized pieces)

If using fresh broccoli, cook it with water and 1 tsp. salt until crisp tender, then drain. In a bowl add mushroom soup, milk and mustard--stir until mixed. Add shredded cheese--stir. Add broccoli--stir gently. Spray a 2qt. casserole dish with Pam--pour the mixture into the greased casserole dish. Spread buttered bread pieces on top. Bake at 350 degrees for 30-40 minutes or until broccoli is tender.

#1428 - Broccoli and Lima Bean Casserole

(by Shirley McNevich)

1 1/2 cups fresh or frozen lima beans (thawed)
2 cups fresh or frozen broccoli (thawed)
1 cup water chestnuts
1 cups Breakstone's sour cream
1 envelope Lipton dry onion soup mix
1 - 10.75oz Campbell's cream of mushroom soup
2 slices buttered bread

Spray a casserole dish with Pam. In a saucepan over medium heat add the lima beans with 1 tsp. salt and water--cook until tender, then drain. In a saucepan over medium heat add broccoli with 1 tsp. salt and water--bring to boil, then cook for 4 minutes and drain. Add drained lima beans and drained broccoli to the prepared casserole dish. Drain water chestnuts and add to the casserole. Add the onion soup mix to the sour cream--stir. Add sour cream mixture and mushroom soup to the casserole--stir the whole thing until mixed. Cut the buttered bread into small pieces. Add the buttered bread pieces evenly on top. Bake at 350 degrees for 35-40 minutes or until hot.

#1359 - Mushroom and Broccoli Pasta

(by Shirley McNevich)

2 TBSP butter
3 cups fresh broccoli pieces
3 cups fresh sliced mushrooms
1 chopped onion
1/4 tsp. garlic powder
1 - 10.75oz. can Campbell's condensed cream of mushroom soup
1/3 cup milk
2 TBSP (or more) fresh grated Parmesan cheese
1/4 to 1/2 tsp. black pepper
4 cups cooked fettuccine pasta

Cook and drain pasta according to box directions. In a skillet over medium heat add butter--melt. Add broccoli, mushrooms, chopped onion and garlic powder--stir and cook until almost tender. Add soup, milk, Parmesan cheese and pepper--cook and stir until hot. Serve the mushroom/broccoli sauce over the cooked fettuccine.

#1226 - Homemade Cream of Broccoli Soup

(by Aunt Eileen [Knouse] Carter)

1 bunch fresh broccoli (washed and cut into bite sized pieces)
4 TBSP butter
6 TBSP flour
5 cups chicken broth
1/2 cup milk
salt and pepper to your taste

In a saucepan add broccoli pieces and 1 tsp. salt--cover with water. Bring to a boil, then cook for about 5 minutes--drain and set aside. In a separate saucepan over medium heat add butter--melt. Add flour--stir with a whisk until smooth. Add chicken broth--cook until thick. Add broccoli--turn heat back to low and cook/stir for 10 minutes. Pour the mixture into a blender--blend on high until smooth. Pour the blended mixture back into the saucepan--add milk, salt and pepper--stir and cook until hot.

#1106 - Chicken & Broccoli Bowties

(by Shirley McNevich)

3 cups raw bowtie pasta noodles (cooked according to package directions)
4 cups chopped broccoli (fresh or frozen)
3 large boneless/skinless chicken breasts
1 bottle Italian salad dressing
1 or 2 minced garlic cloves
2 cups of your favorite pasta sauce
1/4 to 1/2 tsp. pepper
4oz. Philadelphia cream cheese (room temperature and cubed)
1/2 cup fresh grated Parmesan cheese

Poke chicken breasts all over on both sides using a fork. Place chicken breasts in a large Ziploc bag--pour the Italian dressing into the bag, then seal and work it around with your hands to coat all chicken. Open the bag a little bit, squeeze out the air, and reseal. Place in refrigerator for a few hours to marinate. When ready to cook, cook pasta according to box directions. Cook pasta until almost done, then add broccoli to the pasta water--continue cooking and stirring until pasta is done. Drain pasta and broccoli, then return it to your saucepan. Remove chicken from refrigerator--cut chicken into bite sized pieces (DO NOT discard Italian dressing). Place chicken pieces, minced garlic, and pepper in a skillet with some of the leftover Italian dressing--cook and stir until chicken is cooked through and browned. Add the cream cheese and pasta sauce to the chicken--cook and stir until cream cheese is melted. Remove from heat and pour pasta mixture into the saucepan with the bowtie pasta/broccoli mixture. Return to heat--add Parmesan cheese to the mixture--cook and stir until all ingredients are hot.

#848 - Puffed Pastry Chicken

(by Shirley McNevich)

1 - 10oz. box Pepperidge Farms frozen puff pastry shells (NOT sheets)
2 TBSP butter
1lb. skinless, boneless chicken breast (cut into strips)
1 1/2 cups broccoli florets
1 1/2 cups sliced mushrooms
1 - 10.75oz. can Campbell's condensed cream of chicken soup
1/4 cup milk
1 OR 2 TBSP Dijon mustard

Prepare the puff pastry shells according to package directions. Cut chicken into strips. In a skillet over medium heat add 1 TBSP of the butter--add chicken pieces and cook until browned. Set chicken aside, but use the same skillet--add the other 1 TBSP butter and cook the mushroom and broccoli over medium heat until all of the liquid is gone. Turn heat down to low. In a bowl add soup, milk and mustard--stir. Pour soup mixture in with the mushrooms and broccoli--turn heat back to medium and stir. Add chicken strips to the skillet mixture--stir. Heat until hot and all ingredients are done to your liking. Place a puff pastry shell on each plate and spoon soup mixture over the top of each.

#837 - Corn and Broccoli Casserole

(by Shirley McNevich)

1/2 cup chopped onion
1 tsp. butter
2 tsp. butter (melted)
2 cups broccoli florets (fresh or frozen--either way, cook and drain broccoli before adding
1 - 14.75oz. DelMonte cream style corn
1 beaten egg
1/3 cup milk
1 cup bread crumbs

In a skillet add 1 tsp. butter and the chopped onion--cook over medium heat until transparent. Add cooked broccoli to the chopped onions--stir. Grease a casserole dish and pour the broccoli mixture into the casserole--set aside. In a bowl add creamed corn, beaten egg and milk--stir. Pour egg mixture over the broccoli mixture in the casserole. Add the 2 tsp. melted butter and bread crumbs to a bowl--stir. Sprinkle bread crumb mixture over the top of the casserole. Bake uncovered at 350 degrees for 20-25 minutes or until crumbs are browned.