Broccoli has so many uses in the kitchen. Steamed, boiled, even battered and deep fried! Here are a few great broccoli recipes to have on hand. The broccoli salad is really a base recipe. You can add in or take out what you choose. I am also including recipes for the discontinued Kraft Garlic Cheese Rolls that are so important in broccoli casseroles and garlic cheese grits!
Broccoli and Cheese Soup
1 pound chopped broccoli – fresh or frozen
6 cups chicken stock – canned, homemade or made with bouillon cubes
1 cup hot milk
1 and ½ sticks butter
2/3 cups of flour
1 small diced onion
½ pound Velveeta – cut into small cubes
¼ cup sour cream
Boil broccoli in chicken stock until tender. Melt butter in a large skillet and sauté the onion. Add the flour to the skillet – stir and cook for 5 minutes. Add 1 cup of broth from the broccoli/stock mixture to the skillet. Pour the contents of the skillet into the soup pot. Mix well and simmer for 10 minutes. Add hot milk, cheese and sour cream. Stir until cheese is melted. Do not boil.
Broccoli Salad
1 large bunch of raw broccoli
1 small package of shredded carrots
1 package of shredded cheese – 8 ounce package
12 strips of cooked and crumbled bacon
Can also add raisins if desired.
DRESSING:
1 cup mayonnaise
2 tablespoon vinegar
¼ cup sugar
Chop the broccoli into small bits. Add in the carrots, the cheese and the bacon. Add in raisins.
Make the dressing and pour over all. Toss to coat.
Broccoli Casserole
4 cups chopped broccoli
1 (10 ounce) can of cream of chicken soup
1 cup mayonnaise or miracle whip (we prefer mayo)
1/4 cup of butter melted (1/2 stick)
2 large eggs, slightly beaten
1/2 medium onion finely chopped
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 cups extra sharp cheddar cheese
1/2 sleeve of Ritz crackers, crushed
Preheat oven to 350 degrees.
Place broccoli in a steaming basket on stove and steam for 5 minutes or until broccoli is tender to a fork. Remove broccoli from stove and chop into bite sized pieces. Place into a medium size mixing bowl.
Add to broccoli: soup, mayonnaise, butter, eggs, onion, salt and pepper. Mix well.
Add 3/4 cup of cheese to broccoli mixture and mix well. Pour entire contents into an 8×8″ square baking dish. Top with remaining 3/4 cup of cheese and crumbled Ritz crackers. Bake for 30 minutes or until cheese is melted and top is golden.
Garlic Cheese Rolls
1 and 1/2 pounds sharp cheddar cheese, grated
1/2 pound Velveeta – cut into small cubes
3 ounces cream cheese –optional
1 teaspoon seasoned salt
½ teaspoon or more garlic powder
Soften cheeses and mix together very well. I use a hand mixer for this. Shape into four rolls and wrap well in plastic wrap, then in foil. Freezes beautifully!
OR USE:
6 ounces cheese whiz plus 1/8th teaspoon garlic powder
OR USE:
8 ounces Velveeta
¼ teaspoon garlic powder
OR USE: (this one is my favorite)
8 slices of American cheese
¼ teaspoon garlic powder
