Hometown Get-Togethers - Candace Floyd [30]
2 teaspoons all-purpose flour
1 teaspoon chicken bouillon granules
¾ cup milk
One 3-ounce package cream cheese, softened
¼ teaspoon salt
1 medium onion, finely chopped
1 cup shredded Cheddar
Paprika
1. Preheat the oven to 350°F. Grease a 13 × 9-inch baking dish.
2. Combine 1½ cups water and 4 tablespoons of the butter in a large saucepan. Bring to a boil; remove from the heat. Stir in the stuffing mix and let stand for 5 minutes.
3. Spoon the stuffing around the edge of the prepared pan, leaving a well in the center. Arrange the broccoli spears in the well.
4. Melt the remaining 2 tablespoons butter in a saucepan over medium-low heat. Add the flour, stirring until smooth. Cook for 1 minute, stirring constantly. Add the bouillon.
5. Add the milk gradually and cook over medium heat for 3 minutes, or until thickened, stirring constantly. Whisk in the cream cheese and the salt, mixing until smooth. Stir in the onion. Pour the sauce over the broccoli. Sprinkle with the Cheddar and paprika.
6. Cover with foil and bake for 35 minutes. Remove the foil and bake for 10 minutes longer.
Calico Cabbage
Josie Lakin, Pikeville, Kentucky
Serves 8
“I share this recipe at my senior citizens center and with my church family and also serve it for special dinners in my home.”
1 small head cabbage, cut into 1-inch wedges
2 large carrots, julienned
2 medium celery stalks, julienned
1 large onion, quartered
2 to 3 tablespoons sugar
1 teaspoon salt, or to taste
1/8 to ¼ teaspoon black pepper
½ cup (1 stick) butter or margarine, cut into small pieces
1. Preheat the oven to 350°F. Grease a 13 × 9-inch baking pan.
2. Combine the cabbage, carrots, celery, and onion in the prepared pan. Sprinkle the sugar, salt, and pepper over the top. Dot with butter.
3. Cover with foil and bake for 30 minutes. Uncover and stir the mixture. Recover and bake for 25 to 30 minutes longer, until the cabbage and carrots are tender. Season with additional salt, if desired.
Haluski (Cabbage and Noodles)
Marianne Ozmina, Warrior Run, Pennsylvania
Serves 10 to 12
“My husband’s aunt taught me how to make Haluski. It’s really delicious.”
1 pound bacon, chopped
1 large onion, chopped
1 head cabbage (1 to 1½ pounds), shredded
One 14-ounce can sauerkraut, well rinsed and drained
½ cup (1 stick) butter or margarine
1 teaspoon caraway seeds
1 teaspoon sugar
6 to 8 ounces uncooked wide egg noodles
Salt and pepper
1. Heat a Dutch oven over medium heat. Add the bacon and onion, and cook until the onion begins to brown, and the bacon is almost cooked, stirring frequently. Add the cabbage, stir until well coated, and cook for 30 minutes over low heat, stirring occasionally.
2. Add the sauerkraut, butter, 2/3 cup water, the caraway seeds, and sugar. Mix well and cook, uncovered, over low heat for 1 hour, or until the cabbage is very tender, stirring occasionally.
3. Cook the noodles according to the package directions. Drain and add to the cabbage mixture; mix well. Season with salt and pepper.
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TIPS FROM OUR TEST KITCHEN: Before adding the noodles, set aside some of the cabbage mixture for use on hot dogs, if desired. For ease in chopping the bacon, place in the freezer for 1 hour before cutting.
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Company’s Coming Corn Casserole
Margee Berry, Trout Lake, Washington
Serves 6 to 8
“I created this recipe for Easter brunch, and everyone loved it because of the cheesy, spicy flavor. I ended up serving it again for a New Year’s Day open house since it really can be served anytime. It is easy to put together the day before, just cover and refrigerate. Then, just before the party, finish it by baking.”
2 tablespoons extra virgin olive oil
1 large onion, chopped
1½ cups frozen corn kernels, thawed
½ medium red bell pepper, chopped
6 medium garlic cloves, minced
½ teaspoon ground cumin
½ teaspoon chili powder
4 eggs
One 10-ounce can red enchilada sauce
One 4-ounce can chopped green chiles, undrained
4 cups 1-inch French bread cubes
One 8-ounce package shredded Mexican cheese blend
3 medium green