#3779 - Deluxe Mashed Potatoes

(by Shirley McNevich)

2lbs. red potatoes (washed, peeled and cut into 2" or so pieces)
3 cups chopped broccoli florets
2 TBSP butter
1/3 cup finely chopped red bell pepper
1 tsp. finely chopped garlic
1 1/2 cups shredded sharp cheddar cheese
1/2 cup Breakstone's sour cream
milk
1/2 tsp. salt
1/4 tsp. pepper

In a large saucepan add potato pieces--cover them with water. Over medium heat bring the water to a boil, then cook the potatoes for 10 minutes. Add the chopped broccoli pieces to the potatoes and continue to cook another 8-10 minutes or until potatoes and broccoli are tender. Remove from heat, then drain and set aside. In a skillet over medium heat add butter--melt. Add chopped red bell peppers--cook/stir for 3 minutes. Add chopped garlic--cook/stir 1-2 minutes longer. Remove from heat. In a large bowl add drained potatoes/broccoli, red bell peppers/garlic, shredded cheddar cheese, sour cream, salt and pepper--mash with a potato masher. Add milk a little at a time, stirring in between, until mashed potatoes are the consistency you desire.

#3605 - Crockpot Broccoli Cheese Soup

(by Shirley McNevich)

1/4 cup butter
1 large onion (chopped)
1/4 cup flour
1 - 12oz. can Carnation evaporated milk
4 cups chicken broth
1- 14oz. bag frozen baby broccoli florets (thawed and WELL DRAINED)
1/2 tsp. fresh ground black pepper
1/4 tsp. salt
8oz. Velveeta cheese (cubed)
1 1/2 cups shredded EXTRA sharp cheddar cheese
1 cup fresh grated Parmesan cheese

Spray the inside of the crockpot with Pam. In a skillet over medium low heat add butter--melt. Add chopped onions--cook/stir until tender. Add flour while stirring--stir quickly for 1 minute. Slowly add evaporated milk--stir well. Pour the mixture into the crockpot. Add chicken broth, drained broccoli, salt and pepper--stir to mix. Place the lid on the crockpot and cook on low heat for 4 hours or until soup starts to bubble. Add the cubed Velveeta--stir until cheese melts. Add the shredded sharp cheddar cheese and Parmesan cheese--stir until melted and smooth. Optional: if you don't like whole broccoli pieces in your soup, chop the drained broccoli before adding it.

#3251 - Bacon Broccoli Salad

(by Shirley McNevich)

1/2 lb. bacon
5 cups broccoli florets
1 tsp. salt
1 or 2 TBSP cider vinegar
1/3 to 1/2 cup chopped onions
1/4 cup white sugar
1 cup mayo
Parmesan cheese for sprinkling

Fry the bacon until crispy, drain bacon on paper towels and them crumble the bacon--set aside. Fill a saucepan halfway with water and add the salt--bring to a boil over medium heat. Once boiling, add broccoli florets and cook them for 3 minutes or just until they start to soften. Remove from heat--drain the broccoli, rinse the broccoli with cold water, then drain the broccoli a second time. In a bowl add mayo, cider vinegar and white sugar--stir well. Add chopped onions--stir well. Add the broccoli--toss to coat. Cover and refrigerate for 90 minutes. When ready to serve remove from refrigerator, uncover, add the bacon pieces and toss to coat. Sprinkle the whole top with Parmesan cheese (optional).

#2973 - Skillet Pasta and Beans

(by Shirley McNevich)

6oz. dry spaghetti OR fettuccini (cooked and drained according to box directions--do NOT rinse)
1 cup small broccoli florets
1 - 15oz. can Italian diced tomatoes
1 - 15oz. can cut yellow string beans (drained)
2 cups cooked chicken OR turkey (cut into bite sized pieces)
Parmesan cheese for sprinkling

Cook pasta according to box directions--add the broccoli during the last 3 minutes of cooking, then drain the pasta/broccoli but do NOT rinse. In a large skillet add the Italian diced tomatoes and the drained yellow string beans--cook/stir over medium heat until boiling. Once boiling, reduce heat to low and cook uncovered for 2-3 minutes. Add the chicken/turkey pieces--cook/stir until meat is hot. Add the drained pasta/broccoli to the tomato mixture--cook/stir until pasta is hot. Serve with Parmesan cheese.

#2636 - Skillet Pasta

(by Shirley McNevich)

6oz. dry spaghetti (or other pasta)
1 cup broccoli floret pieces
1 - 15oz. can Italian style diced tomatoes
1 - 15oz. can wax beans (drained)
2 cups cooked chicken pieces
shredded mozzarella cheese

Cook pasta according to box directions, adding broccoli during the last 3 minutes of cooking time--drain but do not rinse. In a skillet add diced tomatoes and drained wax beans--cook/stir over medium heat until boiling. Once boiling, reduce heat to simmer. Add chicken pieces--cook/stir until chicken is hot. Spread the pasta mixture on a large serving plate, then pour the tomato mixture all over the pasta. Sprinkle mozzarella cheese all over the top when serving.

#2417 - Sausage Ziti

(by Shirley McNevich)

8oz. hot Italian OR regular sausage (casings removed)
2 TBSP butter
2 TBSP flour
2 cups milk
8oz. raw ziti pasta
1 1/2 lbs. broccoli (stems removed--cut florets into bite sized pieces)
1/2 cup grated Parmesan cheese
1/2 tsp. salt
1/4 tsp. pepper

In a skillet over medium heat add butter and loose sausage--cook/stir until sausage is browned. Sprinkle the flour over the browned sausage--cook/stir for another 2 minutes. Slowly add milk--cook/stir until mixture is thickened. Add salt and pepper--stir and set aside. Cook ziti according to box directions--when there is 5 minutes left in your ziti cooking time add the broccoli pieces to the ziti. When ziti is done, drain but do NOT rinse the ziti/broccoli mixture. Grease a 2 qt. casserole dish. Pour the ziti mixture into the sausage mixture--stir until mixed. Pour the whole mixture into the greased casserole dish. Sprinkle the Parmesan cheese over the top. Bake at 350 degrees for 20-25 minutes or until hot.

#2382 - Scalloped Corn and Broccoli

(by Shirley McNevich)

1/2 cup chopped onions
1 tsp. butter
2 cups broccoli florets (cooked and drained)
1 - 14.75oz. can cream style corn
1 beaten egg
1/3 cup milk
2 slices buttered bread (cut into bite sizes pieces)

In a skillet over medium heat add butter and chopped onions--cook/stir until onions are tender. Add drained broccoli--stir. Pour the mixture into a greased casserole dish. In a bowl add creamed corn, beaten egg and milk--stir. Pour the corn mixture over the broccoli mixture. Spread the buttered bread pieces over the top. Bake at 350 degrees for 20-25 minutes or until hot.

#635 - Skillet Chicken Divan

(by Shirley McNevich)

6oz. uncooked spaghetti (broken in thirds)
1/4 cup butter
2 cups small broccoli florets
1 cup sliced fresh mushrooms
1 1/2 cups milk
2 TBSP flour
2 cups cheddar cheese (cubed)
1 - 9oz. package frozen pre-cooked chicken pieces (thawed)

Break spaghetti into thirds and cook spaghetti according to box directions--drain and keep warm. In a 12" skillet melt the butter until sizzling. Add broccoli and mushrooms--stir and cook over medium heat until vegetables are tender. Remove vegetables from skillet--set them aside in a bowl. In a separate bowl add the milk and flour--stir until smooth. Add the milk mixture to the empty skillet--cook and stir over medium heat until it comes to a boil. Boil for 1 minute. Take out 1 cup of cheese cubes and set aside--add the other cup of cheese cubes to the skillet with the milk/flour. Stir and cook until cheese is melted. Add the hot drained spaghetti, broccoli, mushrooms and thawed chicken pieces to the skillet with the melted cheese/flour/milk mixture. Cook until heated through, then stir in remaining cup of cheese cubes and continue cooking/stirring until cheese is melted and chicken is hot and cooked to your preference.

#405 - Tasty Pasta Salad

(by Shirley McNevich)

1 1/4 cups uncooked three color spiral pasta
1/4 cup chicken broth
3 tablespoons cider vinegar
1 TBSP canola oil
1 minced garlic clove
1 tsp. white sugar (you may add more to your taste)
1 tsp. dried basil
1/2 tsp. salt
2 cups broccoli florets
1 cup cherry tomatoes (each sliced in half)
1 large chopped sweet red pepper
1/4 cup grated Parmesan cheese

Cook pasta according to package directions and rinse under cold water--drain. In a large bowl, whisk together the broth, vinegar, oil, garlic, sugar, basil and salt. Add pasta, broccoli, tomatoes, pepper and Parmesan--toss to coat. Refrigerate until chilled.