Broccoli Casserole with Boursin Cheese

From Yolanda's Kitchen...given to me by Colleen, who says is delish.  Seeing that it is my all time favorite cheese, I would bet Colleen is correct!

2 pounds broccoli florets
1 cup whole milk
10 ounces Boursin Garlic and Herbs cheese
2 tablespoons flour
1 large garlic clove, minced
ground black pepper, to tast
1 tablespoon butter for casserole
1 cup fresh bread crumbs made from soft rolls, such as callah
3 tablespoons unsalted butter, melted

1. preheat oven to 350 degrees.  Steam the broccoli until crip-tender, about 7 minutes.  In a small saucepan, combine milk, cheese, flour, garlic and salt and pepper to taste.  Stir until mixture is creamy and just starts to boil.  Remove from heat.
2. Drain broccoli and butter a casserole dish that will hold it. (about 2 quart size)   Pour cheese mixture over broccoli.
3. Toss bread crumbs in melted butter and sprinkle over casserole.  Bake it uncovered for about 25 minutes or until hot and bubbly and bread crumbs are golden.  (Recipe is easy to cut in half and bake in 1-quart casserole.  Makes 6-8 servings.

Sweet Onion Pudding

From Southern Living:

Had on Christmas Eve--absolutely worth the time to make.


Yield
8 servings

Ingredients
6 large eggs
2 cups whipping cream
1 (3-ounce) package shredded Parmesan cheese
3 tablespoons all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon salt
1/2 cup butter or margarine
6 medium-size sweet onions, thinly sliced
Preparation

Stir together first 3 ingredients in a large bowl, blending well. Combine flour and next 3 ingredients; gradually stir into egg mixture. Set aside.

Melt butter in a large skillet over medium heat; add onions. Cook, stirring often, 30 to 40 minutes or until caramel colored. Remove from heat.

Stir onions into egg mixture; then spoon into a lightly greased 13- x 9-inch baking dish.

Bake at 350° for 30 minutes or until pudding is set.





Southern Living, DECEMBER 2002

Cornbread Stuffing

I don't really care for stuffing, however, my husband loves Cornbread Stuffing. It is a requirement at Thanksgiving. Must be another recipe from my mom, very vague.

Celery (3 sticks)
Onion
6 slices white bread
5 cups (40 ounces) chicken broth
sage (rubbed)
Eggs
10 cornbread muffins

or use the recipe from the Sandy Ridge, NC cookbook, pg 132, minus the sausage.

Ambrosia

There are many different versions of this, this is the one I like, especially since it lacks coconut.

2 cans of fruit cocktail, drained
1 small package of marshmallows
1 tbsp Miracle Whip
3 Tbsp Cool Whip

Mix well, refridgerate. Serve cold.

Beer Cheese Fondue- Aunt Marjorie

1 small clove garlic- halved
3/4 c beer
8 oz (2 c) process Swiss Cheese- shredded
4 oz (1 c) sharp natural Cheddar cheese- shredded
1 T all purpose flour
dash bottled hot pepper sauce

Rub inside of heavy pan with cut surface of garlic. Discard garlic. Add beer and heat slowly. Coat cheeses with flour. Gradually add to beer, stirring constantly, till mixture is thickened and bubbly. (Do not allow mixture to become too hot). Stir in hot pepper sauce. Transfer to fondue pot, place over fondue burner. If mixture becomes too thick, stir in a small amount of warmed beer.

Party Potatoes

2 pounds frozen hash browns (thawed)
1 cup diced onion
1 can cream of chicken
1 pound sour cream
1 stick melted margarine
8 ounces mild shredded cheese
salt and pepper
1 pound bacon, crisp and crushed

Mix well, cook in ungreased 9X13 pan for one hour at 375. Sprinkle potato chips on top.

Cold Pasta Salad

Served Cold, except my friend made for me once, not knowing it was suppose to be cold and served it to me warm. It was pretty good warm.

12 ounce Penne pasta
2 garlic cloves, minced
2 tbs. fresh basil, chopped
2 tbs. red wine vinegar
4 tbs olive oil
1 can (14 oz) Artichokes, chopped
2 oz. sun-dried tomatoes (softened, cut-up)
2 oz. goat cheese, crumbled
salt and pepper

Boil and rinse pasta with cool water. Mix in 1 tbs of the oil.

Combine all of the other ingredients with pasta, except cheese, which is added to the top. Keep refrigerated until ready to serve.