Brocolli and Brussel Sprouts

BROCCOLI Broccoli and Corn Bake 2 c cream style corn 1 1/4 c cooked, chopped broccoli 1 egg 1/2 c coarse crumbs 1/4 c melted butter or margarine Mix together in greased 1.5 quart casserole. Top with a mixture of 2 tablespoon cracker crumbs and melted butter or margarine. Bake at 350 degrees for 40 minutes. Breaded Broccoli 1 lg head broccoli cut in spears 2 eggs beaten and seasoned 1 1/2 c seasoned Italian bread crumbs oil for frying Cook the broccoli in lightly salted water until al dente. Drain well. Dip into egg, then bread crumbs and fry in oil until golden brown. Drain. This can be made ahead of time and kept warm, uncovered, in the oven.   Broccoli Italian Style 1 whole head broccoli 1 qt water 1 tb salt 3 tb olive oil 1 t garlic, minced pepper 2 tb Parmesan cheese, grated Separate the broccoli florets and trim the tough skin from the stalks. Put the broccoli leaves in boiling water with salt. A minute later, add the flowerettes. Return to a boil and cook for 6 to 8 minutes until tender but resistant to the bite. Drain. Heat the olive oil in a pan and add garlic. Cook over moderate heat for a minute and add the broccoli leaves and flowerettes. Cook, tossing, for about 2 minutes. Correct seasoning and sprinkle with Parmesan cheese to taste. Broccoli Loaf Supreme 3 Tablespoons butter 3/4 cup onion - chopped 4 eggs - slightly beaten 1 cup milk 2 teaspoons dry mustard 1 teaspoon salt 1/4 teaspoon pepper 1/4 teaspoon garlic powder 2 packages frozen chopped broccoli -        (10 oz) thawed and drained 1/2 cup dry bread crumbs 1 cup cheddar cheese - shredded 1 hard boiled egg - sliced SAUCE: 2 tablespoons butter 2 tablespoons flour 1 cup milk 1/4 teaspoon salt 1/2 teaspoon Worcestershire sauce 1 cup shredded cheese Preheat oven to 350oF. Saute onion in butter until tender, set aside. Combine eggs, milk, mustard, salt, pepper and garlic powder in large bowl. Stir in broccoli, bread crumbs, cheese and onion. Spoon mixture into 9 x 5 loaf tin. Place loaf pan in shallow baking pan on oven rack. Pour 2 inches hot water in large shallow baking pan. Bake about 1 hour or until knife inserted near center comes out clean. Remove loaf pan from hot water pan. Let stand for a few minutes. Unmold on serving platter. Make sauce: Melt butter in sauce pan. Stir in flour and salt until smooth. Remove from heat; gradually stir in milk and worcestershire sauce. Bring to boil. Stir and boil 1 minute. Remove from heat; add cheese and stir until melted. Garnish loaf with boiled egg slices and spoon sauce over loaf. Creamy Cheesy Broccoli Soup 1/4 cup chopped onion 1 tbsp. butter or margarine 2 cups milk 1 8 oz pkg cream cheese, cubed 3/4 lb. velveeta-type cheesefood, cut up 1 10 oz pkg frozen chopped broccoli,       cooked, drained 1/4 tsp. ground nutmeg dash pepper Cook and stir onion in butter in 2-quart saucepan on medium-high heat until tender. Reduce heat to medium. Add milk and cream cheese; stir until cream cheese is melted. Add remaining ingredients; heat thoroughly, stirring occasionally. Broccoli in Herbed Butter 1 pound fresh broccoli, cut into spears 2 Tablespoons butter or margarine 1 1/2 teaspoons lemon juice 1 1/2 teaspoons onion - finely chopped 1/4 teaspoon salt - optional 1/8 teaspoon dried thyme 1/8 teaspoon marjoram Cook broccoli until crisp-tender. Melt butter; add lemon juice, onion, salt and herbs. Drain broccoli and place in a serving dish. Add butter mixture; stir to coat. Broccoli with Rigatoni 8 Tb olive oil 2 Tb margarine 4 garlic cloves, minced 1 broccoli bunch* 1 c vegetable broth 1 c fresh basil, chopped 1 lb rigatoni Fresh parsley, chopped pepper to taste * separated into florets. In a large skillet, heat oil and margarine and gently brown the garlic. Add broccoli and stir gently until pan gets very hot. Add vegetable broth, cover and simmer until broccoli is al dente. Add half the fresh basil and the drained hot rigatoni, cooked al dente, to the skillet and mix thoroughly. Put on a hot serving dish and sprinkle with parsley, pepper and remaining basil. Golden Crumb Broccoli 1 1/2 lb fresh broccoli 1 cn condensed cream of mushroom soup 1/4 c mayonnaise 1/4 c shredded sharp American cheese 1 tb chopped pimiento 1 1/2 ts lemon juice 1/3 c crushed cheesecrackers Cut up broccoli to make about 6 cups. In saucepan, cook broccoli, uncovered, in small amount of boiling, salted water for 10 to 15 minutes; drain well. Turn into a 1 1/2-quart casserole. Mix soup, mayonaise, cheese, pimiento, and lemon juice. Pour over broccoli. Top with crushed crackers. Bake uncovered, at 350, for 35 minutes. Broccoli Kugel 1 pk frozen broccoli; (chopped) 1/2 pint heavy cream 4 eggs 4 tb bread crumbs 1 salt and pepper to taste 2 tb mushroom soup powder Defrost and drain the broccoli well. Beat the eggs. Add the rest, mix well and add to broccoli mixture. Pour into greased baking pan or lined muffin tins and bake until golden on top (approx 1/2 hour) in a moderate oven. Spicy And Crispy Broccoli 1 tablespoon olive oil 1 bunch broccoli cut into florets      (about 4 cups) 1/2 teaspoon red pepper flakes 1 garlic clove put through a press In a large skillet heat the oil over high heat until it is smoking. Add the broccoli, give it a quick stir and cook it covered, stirring occasionally, for 3 minutes. (It should look crispy and brown around the edges.) Turn the heat to a low and cook it for 2 minutes more or until it is just tender. Add the red pepper flakes, garlic and salt and pepper to taste and cook the mixture for 1 minute. Serve immediately. Yield: 4 servings.

BRUSSEL SPROUTS Baked Brussels Sprouts (Überbackener Rosenkohl) [Originally cultivated in Italy in Roman times, Brussels sprouts probably were grown as early as the 1200s in Belgium. The Brussels sprouts we know today were first cultivated in large quantities during the 1580s in Belgium, drawing the name from that country's major city. They became popular throughout Europe, and found their way into regular German cooking. They were introduced into the U.S. in the 1800s.] 2 lb. fresh brussels sprouts or     24 oz frozen Brussels sprouts 1 onion 1 tbsp butter or margarine 1/4 pint stock (from cubes) 5 oz Emmentaler (strong Swiss cheese) 2 tbsp cream 1 tsp corn starch paprika Clean and wash fresh brussels sprouts. Peel and dice onion. Braise in butter or margarine until yellow. Add stock and fresh or frozen Brussels sprouts. Cover and let simmer for 25 minutes, (fresh brussels sprouts) or 15 minutes (frozen brussels sprouts). Whisk cream and corn starch. Add to Brussels sprouts. Blend in and bring to boil. Remove from heat. Grate cheese. Put Brussels sprouts in a casserole dish and sprinkle with cheese. Bake in preheated oven until golden. Sprinkle with paprika and serve with meatballs and potatoes. Brussels Sprouts & Carrot Salad 10 oz pkg brussel sprouts       16 oz can carrots; or 5 med carrots; sliced and cooked 1/2 c your favorite dressing Cook brussels sprouts according to package directions until they are crisp but tender; drain. Drain carrots and put them in a bowl; add brussels sprouts and dressing; mix well. Cover and refrigerate 4-6 hours before using; stir occasionally. Brussels Sprouts In Maple Glaze 3 c white onions, small, peeled 3 c brussel sprouts, small 1/2 c maple syrup 2 tb tarraggon vinegar 3 c canned chestnuts 1/2 ts black pepper With a small knife, cut an x into the root ends of the onions and the brussel sprouts. In a large pot of boiling water; blanch onions for 3-4 minutes. Remove with a slotted spoon and place in a medium-sized bowl. Blanch sprouts in the same water for 3-4 minutes. Pour into a colander; let cool, set aside. In a 3-quart saucepan, warm maple syrup for 4 minutes over medium high heat. Add the vinegar and onions. Reduce heat and simmer until the liquid has almost evaporated. 20-30 minutes. Add chestnuts and sprouts; stir and cook until sprouts are heated but still bright green, about 5 minutes. Season with pepper. Brussels Sprouts Casserole 1 1/2 lb brussels sprouts 1 md onion, sliced 1 olive oil 5 md tomatoes, sliced 1/2 c water 1 c cheese, shredded Saute onion in olive oil until trans- parent. Arrange brussels sprouts in casserole with onions & tomatoes. Cover with water. Cover & bake at 325F for 45 minutes. When sprouts are tender, sprinkle with the cheese & brown under the broiler. Braised Brussels Sprouts With Dill 3 lb brussels sprouts 2 tb wine vinegar 1/4 c chopped fresh dill salt and pepper Trim sprouts; halve if desired. In large pot of boiling salted water, cook brussels sprouts for 8 minutes if whole, 6 minutes if halved, or until barely tender. Drain, refresh under cold running water and drain. In a well buttered 13 x 9 inch casserole, combine sprouts, vinegar, dill, and salt and pepper to taste; mix well. Bake, covered in 350F oven for 10 minutes. Uncover and bake for 5 minutes longer. Brussels Sprouts With Mushroom Glaze 8 lg dried mushrooms 1 1/3 c vegetable broth 2 ts lemon juice 2 ts dijon mustard 1 ts dried thyme 2 lb brussels sprouts, halved Soak mushrooms in stock until tender, about 1/2 - 1 hour. Reserve the stock that the mushrooms have been soaking in. If mushroom stems are tough, remove and discard. Thinly slice mushrooms. Pour stock into a nonstick frying pan and bring to a boil. Whisk in lemon juice, mustard and thyme. Boil until liquid is reduced by one third, about 3 min. Immediately add mushrooms and brussels sprouts. Toss well. You can use just about any vegetable if you don't want to use brussels sprouts. Try this over a baked potato. Salsa Chicken W/Brussels Sprouts 4 pieces skinless chicken thighs 1/2 ts garlic powder 1/2 ts lemon pepper 16 oz tomatoes with green chilis 32 oz brussel sprouts 1 jalapeno; sliced paper thin 1 cayenne pepper; sliced paper thin This can cook all day or 7 hours on LOW heat in crockpot. Pre-cook the chicken with the garlic powder and lemon pepper in the microwave for 10 minutes on MEDIUM. Place chicken in crockpot - top with tomatoes with green chilis, hot peppers and brussel sprouts. Serve with rice or alone. Stir Fried Brussels Sprouts 1 pt brussels sprouts 2 c milk 2 c water 1 tsp cornstarch juice from 1 lemon 2 tb soy sauce 1 tb hoisin sauce 1 tsp powdered ginger 1 tb peanut oil 1/2 c chopped onion 1 tb finely chopped lemon zest 1 garlic clove; finely minced 2 tb water Remove the stems and any loose or wilted leaves from the Brussel sprouts. Stab the tip of a paring knife into the bottom of each sprout, cutting in about 1/2 inch deep. Make another cut in each sprout across the cut you've already made, forming a deep X in the base of each sprout. Combine 2 cups water with the milk in a heavy saucepan and bring to a gentle boil. Add the sprouts and simmer for 8 to 10 minutes, just until tender. Do not overcook. After draining, cut each sprout in half and set aside. Dissolve the corn starch in the lemon juice, set aside. Mix the soy sauce, hoisin sauce and ginger with two tablespoons water. Set aside. Heat a wok until very hot. Add the oil and then the onion, and stir fry for 30 seconds. Add the reserved sprouts and stir fry another 30 seconds. Add the soy mixture and bring to a boil. Stir up the cornstarch mixture and add. Simmer until lightly thickened. Remove from heat and add the lemon zest and garlic. Toss and serve. Fried Brussels Sprouts 2 lb brussels sprouts; cleaned 3/4 c dry bread crumbs 1 egg; beaten 1 tb milk 1/2 c olive oil salt; to taste Cook sprouts until just tender in boiling salted water (10 to 15 minutes). Take care not to overcook; very tender sprouts may be done in less time. Drain, roll in bread crumbs, dip in beaten egg, and roll in bread crumbs again. Fry until brown in olive oil heated to the verge of smoking. Drain on paper and serve.

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