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Full Online Book HomeLearning KitchenVegetables - Broccoli Souffle
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Vegetables - Broccoli Souffle Post by :dmkapke Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1869

Click below to download : Vegetables - Broccoli Souffle (Format : PDF)

Vegetables - Broccoli Souffle

2 pkgs. frozen chopped broccoli (2 lbs.)
1 (10-3/4 oz.)can cream of celery soup (undiluted)
1 cup real mayonnaise
3 tbsp. gated onion
2 eggs, beaten
1 cup grated cheddar cheese
1 sleeve Ritz crackers
1 stick melted margarine

Cook broccoli; drain and cool.

Mix soup, mayonnaise, onion, egg, and cheese and add to cooled broccoli. Put in a lightly greased 3-1/2 quart crockery cooker.

Mix 1 sleeve Ritz or buttery crackers (crushed) with margarine or butter.Put on top.

Cook on high for about 2-3 hours.
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Vegetables - Broccoli -  Broccoli Soup Recipes By Maree Vegetables - Broccoli - Broccoli Soup Recipes By Maree

Vegetables - Broccoli -  Broccoli Soup Recipes By Maree
1 lb. broccoli, fresh or frozen 1 small onion, chopped 1 tsp. salt 1/4 tsp. white pepper 1 tbsp. flour 1 tsp. sweet basil, opt. 1 1/3 cup water 1 chicken bouillon cube 1 can (13 oz.) Milnot Fresh broccoli should be washed, trimmed, and broken into small pieces. Place broccoli in a medium saucepan. Add next 7 ingredients, (everything but the Milnot). Cover and bring to boil; simmer until tender, about 10 to 15 minutes. Remove some flowerets and set aside for garnish. Puree or blend remaining broccoli, return to heat, and stir in Milnot. Heat to serving temperature. note:

Vegetables - Broccoli -  Broccoli Slaw Vegetables - Broccoli - Broccoli Slaw

Vegetables - Broccoli -  Broccoli Slaw
6 each Broccoli stems, julienne (can be purchased in grocery store already julienned) 2 each Red Peppers, julienne 1 cup Cabbage, shredded Dressing 1/4 cup Sugar 1/4 cup Oil, vegetable or canola 2 Tbs. Vinegar 1 tsp. Sesame Oil 1 tsp. Cayenne Pepper to taste Salt and Pepper Combine the ingredients for the dressing adding the oil last to create an emulsification. Combine the peppers, cabbage and broccoli stems. Mix the dressing with the slaw ingredients and refrigerate for 3 hours overnight