Good Cooks’ Recipes

Baked Cheese and Broccoli Twist

2 eggs
4 oz. of cream cheese (1/2 of an 8 oz. package)
1/2 cup Kraft Italian Six Cheese Blend (Or Italian Three Cheese Blend)
3 cups fresh or frozen broccoli cuts – If using frozen, thaw and drain
1/2 cup cherry tomatoes, cut in half
2 cans (8 oz. each) crescent dinner rolls

Heat oven to 375°. Mix first 3 ingredients in large bowl until well blended. Stir in next 4 ingredients. Unroll crescent dough; separate into 16 triangles. Arrange in an 11″ circle on a pizza pan or baking sheet, with short sides of triangles overlapping, almost pinwheel style, in the center and points of the triangles pointed outward. (There should be a 5″ diameter opening in the center of the circle.)

Spoon cheese/vegetable mixture onto dough near the center of the circle. Bring outside points of triangles up over filling then tuck under dough in the center of the ring to cover filling. (Don’t worry about that too much. Just do the best you can.)

Bake 35 to 40 minutes or until crust is golden brown and filling is heated through.

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That is how I made it. The original recipe also calls for:
1/2 lb. fresh mushrooms cut into quarters
4 green onions, sliced

I can’t imagine it being any better than the version I made, so if, like me, you don’t “do” mushrooms, it’ll be fine without them.

You can also change up the veggies or add chicken or ham.

For a video on how to make it go to prepare it, especially if you can’t picture how to do the dough ring, go to Kraft Food & Family.

Tags: Vegetables by wanda
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Recipe for Summer Squash Casserole

3 cups Pepperidge Farm Corn Bread Stuffing or Herb Seasoned Seasoned Stuffing
1/4 cup butter, melted
1 can (10-3/4 ozs.) Condensed Cream of Chicken soup or Cream of Mushroom soup
1/2 cup sour cream
1/2 cup shredded Cheddar cheese (2 ozs.)
2 small yellow squash, shredded (about 2 cups)
2 small ucchini, shredded (about 2 cups)
1/4 cup shredded carrot

In small bowl, combine stuffing and margarine. Reserve 1/2 cup stuffing mixture. In 2 quart, low sided, oblong baking dish, spread remaining stuffing mixture.

In medium bowl, combine soup, sour cream and cheese. Stir in yellow squash, zucchini and carrot. Spread soup mixture over stuffing mixture. Sprinkle with reserved stuffing mixture.

Bake at 350° 40 minutes or until hot and bubbling.

**Note – 4 cups of yellow squash can be used instead of using yellow squash, zucchini and carrot.

Tags: Vegetables by wanda
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1 can of English peas
1 can asparagus
1 can cream of mushroom soup
1 small package potato chips, crushed

Place layer of peas in bottom of casserole; add layer of asparagus. Pour half the soup over the two layers. Repeat the process with peas, asparagus and soup. Sprinkle potato chips over the top. Bake in 325 degree oven about 25 minutes or until casserole bubbles.

(From 100 Years of Florence Cooking)

Tags: Vegetables by wanda
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1 large eggplant
1 can condensed mushroom soup
2 eggs
1/2 cup grated cheese
1 small grated onion
2 Tablespoons ketchup
1/2 cup bread crumbs

Stew eggplant, drain and mash. Add soup, eggs, cheese, onion, ketchup and pour into greased casserole. Top with bread crumbs. Bake 45 minutes in 350° oven.

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Recipe for Broccoli-Almond Ring found in a 1954 charity cookbook

3 cups chopped, cooked broccoli
3/4 cup slivered, blanched almonds
1/4 cup melted butter or margarine
1 teaspoon grated onion
3 eggs, slightly beaten
1/2 cup soft bread crumbs
salt and pepper to taste

Combine all ingredients in this order: broccoli, eggs, bread crumbs, almonds, butter or margarine, onion and salt and pepper. Mix well.

Turn into a well greased ring mold, set in a shallow pan of hot water and bake in a moderately hot oven, 375°, about 30 minutes or until firm. Remove mold from water and let stand 5 minutes before unmolding ring.

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Found in a 1924 newspaper:

Fried Rice

Take six cupfuls of cooked rice, one cupful of cold roast pork chopped, two tablespoonfuls of fat, one tablespoonful of salt, and two eggs. Add the salt, fat meat and onion and let fry a few minutes. Add the rice, mix well and when hot add the eggs whole. Stir and cook until the eggs are set, then serve at once.

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Recipe for Corn Pudding

3 eggs
2 to 4 tablespoons of sugar
1/4 cup soft butter or margarine
1/2 cup milk
2 cups whole kernel corn

Combine eggs and sugar and beat well. Gradually stir in butter or margarine, a tablespoon at a time. Add milk and beat until smooth. Stir in corn. Refrigerate 30 minutes. Blend well and turn into a 1 quart greased casserole. Bake at 350° for 30 to 35 minutes or until set.

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The Social Grill has been a fixture of downtown Birmingham since, well since forever. This recipe was clipped from the Birmingham paper.

16 oz. mixed vegetables
1 cup sour cream
1 can cream of mushroom soup
1 stick butter
1 8 oz. bag of stuffing mix
1 white onion, chopped

Cook onion with mixed vegetables. Drain vegetables. Add butter, sour cream and soup.

Line a casserole dish with 1/2 of the stuffing mix. Add the vegetable mixture. Top the vegetables with the remaining stuffing.

Bake at 350° until the top turns brown.

Note: The mixed vegetables should include green beans, corn, peas, carrots. Or you may substitute fresh vegetables. If thicker crust is desired, use a 16 oz. bag of stuffing mix.

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This recipe came from a magazine in the 1980s. Seems like it was Colonial Homes. It’s a good, yummy fall recipe.

3 medium size zucchini (1 lb.) trimmed
1-1/2 cup crumbled Ritz Crackers
1/2 cup grated Parmesan cheese
2 Tablespoons minced onion
1-1/2 Tablespoons minced parsley
1/2 teaspoon salt
1/8 teaspoon pepper
1 egg, lightly beaten
1 Tablespoon butter

Cook zucchini in boiling, salted water to cover, 5 minutes. Drain. Halve lengthwise. Scoop out pulp leaving shell intact. Corsley chop pulp. Combine with cracker crumbs, 1/4 cup Parmesan cheese, onion, parsley, salt, pepper and egg. Spoon into shells. Dot with butter. Sprinkle with remaining Parmesan cheese. Place in a baking dish and bake at 350° for 30 minutes.

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2 lbs. fresh yellow squash or 3 packages frozen
1 medium onion, chopped fine
1/2 stick margarine (melted)
2 cans Cream of Mushroom Soup
2 beaten eggs
1/2 cup grated sharp cheese
1/2 package Ritz Cracker crumbs

Saute onions in a little margarine. Butter a 2 quart casserole. Drain cooked squash well and cover bottom of dish with a layer of squash, a layer of onion, melted butter, beaten eggs, soup, grated cheese and cracker crumbs. Make a second layer and end with cheese and crumbs. Season to taste. Bake at 350 about 20 minutes. To make a smaller batch, use 1-1/2 lbs. of squash and 1 can of Cream of Mushroom soup.

Tags: Vegetables by wanda
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