Broccoli Casserole with Mornay Sauce and Mushrooms

·  4 (12 oz.) Packages frozen chopped broccoli

Cook broccoli as directed on the package, then drain and place in a very large casserole dish or a large Crockpot. 

Cook a Béchamel Sauce as follows:

·  6 Tbsp Unsalted Butter

·  4 Tbsp Flour

·  1 ½ c. Milk

·  salt & pepper, to taste

Melt butter and add flour. Cook roux a little and begin adding milk until fully incorporated. Mix together and cook until slightly thick.

·  1 can cream of mushroom soup

·  1 jar (4 oz) sliced mushrooms

·  6 tsp minced garlic, from jar

·  16 oz Velveeta

·  8 oz sharp cheddar, grated for topping

·  2 sleeves Ritz crackers, crushed for topping

·  4 oz unsalted butter, for topping

·  Paprika, for topping

Add the sliced mushrooms, garlic, and cream of mushroom soup to the sauce. Stir well. Lower heat and slowly add chunks of Velveeta (FYI: the cheese makes the Béchamel sauce a Mornay sauce). Stir almost constantly keeping heat low until cheese is fully melted. Pour the sauce over the broccoli and stir gently until combined.

In a small sauce pan, melt butter. Stir in crushed crackers over medium to medium-high heat to lightly toast. Stir in a dash of paprika. Sprinkle the grated cheddar over the casserole. Sprinkle toasted crackers on top of casserole. Sprinkle a little more paprika on top. Place in 350 degree oven until hot, bubbly and brown on top.

*May also put in a Crockpot and heat on low for 2 hours.

Pineapple Upside-down Cake

- Pineapple slices

- Pineapple juice

- Duncan Hines Yellow Cake mix

- 1 stick unsalted butter

- 1 cup light brown sugar

- maraschino cherries

Cabbage Soup with Beef

1 1/2 lbs lean ground beef

1 Tbsp extra virgin olive oil

1 large onion, chopped

1 Tbsp minced garlic, from jar

1 med. cabbage, chopped

2 cans (14.5 oz. each) diced tomatoes

1 can (8 oz.) tomato sauce

1 c. water

1 c. beef broth

1/2 tsp ground black pepper

3/4 tsp sea salt

2 tsp sugar

In a large skillet, heat olive oil over medium heat. Add the ground beef and onion and cook, stirring, until ground beef is no longer pink and onion is tender.

Add the garlic and continue cooking for 1 minute.

Add the chopped cabbage, beef broth, tomatoes, tomato sauce, sugar, pepper, and salt.  Bring to a boil.  Cover and simmer for 25 to 35 minutes, or until cabbage is tender.

Yield: Serves 6 to 8. 

3 WW Smartpts

Pimento Cheese Spread

12 oz sharp cheddar, grated

8 oz velveeta, grated

8 oz cream cheese, softened

6 oz jar pimientos

1.5 cups mayo

3/4 tsp garlic powder 

1/4 tsp salt

Few dashes black pepper

Mix all ingredients together with a mixer.  Refrigerate for a couple hours prior to serving for the best flavor.

Authentic Caesar Salad Dressing in 30 Seconds

• 1 pasteurized egg, at room temperature
• 1 c. olive oil, mild or extra virgin, your choice, at room temperature
• 1/4 c. grated Parmigiano Reggiano cheese
• 1 clove garlic, smashed (add 1 more clove if you love garlic)
• 4 Tbsp fresh lemon juice
• 1 1/2 tsp Dijon mustard
• 1/2 tsp salt
• 1/2 tsp fresh cracked black pepper
• 1 1/2 tsp anchovy paste

Put all the ingredients in a large mason jar. Make sure your egg and oil are at room temperature.

Put an immersion blender down into the jar, and turn on. Blend, pulling up as you go, until the dressing has emulsified. This will only take a few seconds. Give it a stir, and then taste to adjust the seasoning. Tasting is key to getting it just perfect. You may want a little more anchovy, or lemon. I always add more cracked pepper.

Keep refrigerated and eat within a few weeks.

Fancy Hashbrown Casserole

Casserole:

• 2 lb bag shredded hashbrowns (defrost in refrigerator if frozen) 
• 8 oz block extra sharp cheddar cheese, grated
• 16 oz. Sour Cream
• 10 oz. can cream of chicken soup
• 1 whole med. yellow or white onion, diced fine
• 2 Tbsp unsalted butter 
• Sea salt & Fresh Ground Black Pepper, to taste

Topping:

• 2 c. Cornflakes cereal, crushed OR
• 1 c. Cheez-It crackers plus 1 c. French Fried Onion Rings, crushed) 
• 1/2 stick unsalted butter

Lightly sauté onions in 2 Tbsp butter.  Do not cook all the way because they will cook more during baking.

In a large bowl, combine thawed hashbrowns, onions, cream of chicken soup, sour cream, cheese, salt, and pepper.  Blend well.  Pour in a 9x13 casserole dish that has been sprayed with cooking spray.

In a small saucepan pan, melt 1/2 stick butter and add crushed cornflakes.  Stir to coat well.  Top casserole with cornflakes.

Bake for 45 minutes at 350°.

General Tso's Chicken

** I have not made this myself yet, but ot looks delicious! 1-3-19

 Prep Time: 15 minutes

 Cook Time: 5 minutes

 Total Time: 20 minutes

 Servings 2

Ingredients:

10 oz boneless skinless chicken meat thigh or breast, cut into bite-sized pieces

1/2 tablespoon Shaoxing wine

Pinch of salt

1/3 cup corn starch

Oil for deep frying

1 1/2 tablespoons oil

3 slices peeled ginger finely minced

1 clove garlic finely minced

4-5 dried red chiles rinsed and seeded

2 stalks scallion white-part only, cut into 1-inch lengths

Sauce:

2 1/2 - 3 tablespoons Chinese rice vinegar

2 1/2 tablespoons soy sauce

1/2 tablespoon dark soy sauce

1 teaspoon Hoisin sauce

1/4 cup water

2 1/2 tablespoons sugar

1/2 tablespoon Shaoxing Wine

1 scant tablespoon cornstarch

Instructions

Marinate the chicken meat with the Shaoxing wine and salt for 15 minutes. Mix all the ingredients for the Sauce in a small bowl. Set aside.

Coat the chicken generously with the 1/3 cup cornstarch. Heat up the oil for deep-frying. Deep fry the chicken until they turn light brown. Dish out with a strainer, draining the excess oil by laying the chicken on a dish lined with paper towels.

Heat up a wok with 1 1/2 tablespoons oil. Add the minced ginger, garlic, and dried chilies into the wok, stir-fry until you smell the spicy aroma of the chilies. Pour the sauce into the wok. When the sauce boils and thickens, add the chicken, stir to combine well with the sauce. Add the scallion and stir a few times, dish out and serve immediately.