Chicken and Broccoli Impossible Pie

Ingredients:

1 package frozen chopped broccoli
3 cups shredded cheddar cheese (12 oz)
1 1/2 cups cooked chicken
2/3 cups chopped onion
1 1/3 cups milk
3 eggs
3/4 cup bisquick
3/4 tsp salt
1/4 tsp pepper

Heat oven to 400ºF, grease pie plate 10 x 1 1/2 inch.  Rinse broccoli to thaw, drain throughly,  mix broccoli, 2 cups of cheese, chicken and onion in plate.  Beat milk, eggs, bisquick, salt and pepper 15 seconds in blender on high.
Pour into plate.
Bake 25 to 35 minutes, top with remaining cheese and bake two minutes longer.
Cool five minutes before serving.

Broccoli Casserole (serves 10)

Ingredients:

2 packages chopped broccoli, cook and drain (undercook)

In a bowl combine:
1 cup mayonnaise
salt and pepper
1/2 small onion chopped
2 whole unbeaten eggs
1 cup grated cheddar cheese

Add cooked broccoli and mix.  Put into large casserole 2 1/2 or 3 quart or 9 x 13 x 2 inch, dot with butter and sprinkle with bread crumbs.
Bake uncovered for 1 hour at 350ºF.

Broccoli and Potato Salad (8 servings)

Ingredients:

6 slices bacon cut in 1/2 in slices
3 medium potatoes 1/4 in slices
1 medium onion chopped
3 tbsp red wine vinegar
3 tsp sugar
1 1/2 tsp salt
1/4 tsp pepper (crushed red)
1 bunch broccoli

Cook bacon and drain

Brown potatoes and onion in 3 tbsp bacon fat about 10 minutes.  Add 1/2 cup water and cook 5 minutes longer until potatoes are tender.  Stir in vinegar, sugar, salt and pepper.  Cook stirring until liquid thickens slightly and boil.  Cook broccoli and stir with bacon into potato mixture.

Ternera con Brocoli al estilo Oriental

Ingrdientes:

350 gr de carne

1 cucharada de harina de maíz

1 cucharada de aceite de sésamo

350 gr de brócoli, cortado en pedazos pequeños

4 ramitas de cebolla verde picada en juliana

1 zanahoria, cortada en tiras delgadas

1 1 diente de ajo finamente picadoо

2 cm de jenjibre fresco pelado y cortado en juliana

1/2 taza de caldo de carne

1 cucharada de salsa de soja

2 cucharadas de jerez seco

2 cucharadas de azúcar morena

Pasta o arroz para acompañar.

Preparación:

Cortar la carne en cubos y luego en , colocar en un bol, añadir la harina de maiz y mezclar.

Caliente en un wok el aceite vierta la carne, rehogue hasta que dore unos 3-4 minutos, retire la carne y reservar.

Vierta el brócoli, la cebolla, las zanahorias, el ajo y jengibre al wok, rehogar, añadir el caldo cocine a fuego lento durante 3-4 minutos, retire la tapa y agitar hasta que el caldo se evapore.

Mezcle la salsa de soja, el jerez y el azúcar moreno, añada a las verduras junto con la carne, mezcle y deje cocinar 2-3 minutos.

Vierta en una fuente decore con las ramitas de cebolla y acompañe con arroz blanco o fideos.

Broccoli Sauté with Almond

1 bunch fresh broccoli (about 1 3/4 lb)
3 tbsp salad oil
1 clove garlic, split
1 tsp salt
1 tsp sugar
1 tbsp lemon juice
1/4 cup slivered almonds, toasted

Wash and dry broccoli.  remobe outside leaves.  Trim ends.  Split any large stalks in fourths or sixths.  With vegetable peeler, remove outside skin from stalks.  Heat oil in wok or large, heavy skillet with tight-fitting cover.  Add garlic; sauté until golden; remove garlic.
Add broccoli apears to wok; stir-fry 3 minutes.  Add 1/4 cup water; cover; steam 5 minutes.  Add salt, sugar, lemon juice and almonds.  Toss and serve.
NOTE; Toast slivered almonds, on cookie sheet, al 400ºF (205ºC) 6 to 8 minutes, or until golden.

Cauliflower and Broccoli Polonaise (6 servings)

1 cauliflower (about 2 lb)

boiling water

salt

3 slices lemon

1 bunch fresh broccoli (about 1 1/2 lb)

3/4 cup butter or margarine

2/3 cup soft white-bread crumbs

2 tbsp lemon juice

Trim leaves and stem from cauliflower.  Place, stem side down, in large kettle. Cover with boiling water.  Add 1 1/2 tsp salt and the lemon slices.  Bring to boiling; reduce heat; simmer, covered, 20 to 25 minutes, or until tender.  Drain.

Wash and trim leaves from broccoli.  Using a vegetable peeler, remove tough outer skin from stalks.  If stalks are very large, split lenghtwise, right through flowers.  Arrange in single layer in bottom of skillet.

Pour 1/2 cup boiling water over broccoli; sprinkle with 1/2 tsp salt.  Cook over medium heat, covered, 8 to 10 minutes, or until stalks are just tender and water is evaporated.

Meanwhile, slowly heat 1/4 cup butter in a large skillet.  Add bread crumbs, and sauté, stirring, until golden-brown.  Remove crumbs, and ser aside.  In same skillet, melt remaining butter with lemon juice.

Drain Broccoli and cauliflower.  Pour lemon butter over vegetables.  Arrange on serving platter; sprinkle with browned crumbs.

Cauliflower or Broccoli Hollandaise

Cook Cauliflower or broccoli as directed in above recipe, omitting buttered crumbs and lemon butter.

While vegetable is cooking, make Hollandaise Sauce, below.  To serve, pour cause over vegetable on serving platter.

Hollandaise Sauce

4 egg yolks

1/2 cup butter or margarine, melted

3 tbsp lemon juice

1/2 tsp salt

In top of bouble boiler, using wire whisk or fork, slightly beat egg yolks.  Slowly beat in butter.  Cook, stirring, over hot water (water in double-boiler base should not touch pan above) just until thickened.

Remove double-boiler top from hot water.  Gradually beat lemon juice and salt into sauce until as thick as mayonnaise.  Makes about 2/3 cup.



Broccoli Salad

Ingredients

1 1/2 to 2 cups of broccoli flowers
2 tablespoons bacon crisps
1/4 cups sunflower seeds
1 1/2 handfulls of raisins
1/2 onion chopped

Sauce
1 cup mayonaisse
2 tablespoons sugar
2 tablespoons wine vinegar

Broccoli Bake

Ingredients

2 pkgs frozen or fresh chopped broccoli, cook and drain
1/2 cup cheese whiz
1 cup minute rice (uncooked)
1 can cream of chicken soup
1/2 cup milk
3 tbsp butter
chopped onion

Heat oven to 350ºF.
In skillet with melted butter over low heat, fry onion add rice.  Mix cream of chicken soup, and milk.
Grease baking dish.  Layer broccoli, onion and rice mixture, soup and milk,and cheese whiz on top.
Bake at 350ºF for 25 minutes.