Holiday Potluck #3: Broccoli Casserole

From the family kitchen...a holiday staple!

Ingredients:

1 large bag frozen broccoli florets

1 small can water chestnuts (optional)

1 8 oz. bag (or equivalent) shredded cheddar cheese (be generous!)

1/2 c. mayo (as above - more is ok, just don't use Miracle Whip!)

1 can cream of mushroom (or broc) soup

1 tube Ritz crackers, crushed fine

small bag or about 1/3 c. slivered almonds

Instructions:

1. Spread broccoli into bottom of casserole dish (mix in chestnuts, too, if used)

2. Use a fork to mix together mayo and soup until well-incorporated

3. Quickly add crushed crackers (tip: crush while still in unopened tube using rolling pin or serving spoon to gently whack into submission) and fold in shredded cheese

4. Spread mixture over top of broccoli with rubber spatula, covering as completely as possible

5. Sprinkle almonds over top

6. Bake 30 minutes at 375*, or until topping is lightly browned around edges and slightly bubbly throughout surface.

This family standard is great with any holiday meal (turkey, ham) and is a huge favorite with guests. Give it a try and let me know what you think!

Holiday Blog Potluck Entry #2

The Most Excellent Larry's Sweet Potatoes:

This is a recipe I dug out of a Reader's Digest cookbook called "Cook Now, Serve Later". It's a hit at the family Christmas dinner, but I'm sure it'll work jes' fine for Turkey Day.

ORANGE-PRALINE SWEET POTATOES

2-1/2 lbs SP's, peeled, quartered and boiled until tender.

1/3 c. OJ1 tsp orange rind, grated

1 tsp salt

1/2 tsp gnd ginger

1/4 tsp black pepper

5 Tbsp butter or margarine

1 egg

1/2 c brown sugar

1/2 tsp grd cinnamon

1/2 c chopped pecans

(1) Preheat oven to 375. In a large bowl, mash the SP's. Add the OJ, rind, salt, ginger, pepper, 2 Tbsp butter and egg. Beat with electric mixer until smooth. Spooon potatoes into a buttered, shallow, 1-1/2 qt casserole or 10-inch quiche pan, smoothing the top.

*NOTE* I have never ever used a quiche pan, just so you know!!
[Yahsureyoubetcha, Larry... ;-) --Ed.]

(2) In a small saucepan, combine remaining 3 Tbsp of butter, sugar and cinnamon. Ove low heat, cook uncovered until blended. Spread the mixture on top of potatoes and sprinkle with the pecans.

*NOTE 2* I always use more pecans than 1/2 c because I can. I like to have pretty good coverage.

*NOTE 3* At this point the potatoes can be refrigerated , tightly covered, for up to 24 hours, if so desired

(3) Bake covered for 15 minutes. Uncover and bake another 15 minutes or until heated through.

Serves 6 - I double this for the holidays, and if you do, just use a bigger pan. I usually use a 13x 9 x 2 glass casserole dish.

Potluck Entry #1: Kasia's Candied Sweet Potatoes

Kasia gets a gold star for going first!

Our family's candied sweet potatoes (I suppose yams would work too, but I'm pretty sure we use s.p.'s...), courtesy of The Big Seester:

You will need: a mess of sweet potatoes (depending on size, maybe one per person and a few extra; but these make yummy leftovers even if they aren't QUITE as good as they are fresh),

a lot of butter, and a lot of brown sugar (we use light brown).

Scrub the potatoes and boil them 'til the skins are loose (don't overcook or they'll be mushy).

Pull off the skins and slice the potatoes thickly (about 1/2" thick).

In an electric skillet, melt a stick of butter and add enough brown sugar for it to get syrupy.

Fry the potato slices in the sugary buttery goop.(In case you couldn't tell, this year will be the first year I will actually be making these. So it is entirely possible that I am leaving out important information. Use the recipe at your own risk... ;-))

I'm thinking medium heat for the skillet, and you fry them 'til they're goopy outside, soft through, and a touch brown on the outside but not burnt. I hope I'm right... (worried look)

No worries allowed! Sounds like a good one....sweet potatoes, butter, brown sugar syrupy substance? Oh yeaaaaaahhh!

Part of the fun in your early married years, dear soon-to-be-hitched Clam, is making stuff for the first time and sharing your kitchen triumphs AND tragedies. Makes great stories for the youngsters. Sometime I'll tell you about Christmas, 1993, and my Picasso Christmas Cookies. (NOT my fault, btw...)

Chicken with lemon pasta and asparagus

Another family favorite - just got some wonderfully thin, baby asparagus at the store....yummy yummy yummy!

Doesn't it look gorgeous?

Ingredients:

* 3-4 skinless, boneless chicken breasts (or equivalent in breast "tenders") cut into bite-size strips

* 1 bunch asparagus - thin is best, but if you love asparagus like we do, it matters not - rinsed and cut into 1" pieces

* 1 bag tri-color rotini (corkscrew) pasta

* 1 lemon, cut into quarters, squeezed (save the juice!), and peel reserved

* olive oil - plain, or lemon-flavored is nice

* salt, pepper, and poultry seasoning to taste

Directions:

1. Preheat oven to 400* and start pot of water to boil for pasta, and start chopping up your chicken pieces, asparagus, and prepare your lemon: chop, squeeze, remove remaining flesh and seeds, and ZEST the lemon (see tip below).

2. Place asparagus pieces in 13x9 glass (or similar) pan, drizzle with olive oil, sprinkle with salt, and roast for 10 minutes in oven; start cooking pasta.

3. Heat 2-3 Tb. olive oil in large skillet, add chicken and brown, adding seasonings to taste. When it is fully cooked, remove to bowl, reserving all the drippings and oil. Return pan to stove - do not rinse it out.

4. Your asparagus and pasta should be done just about now - remove asparagus from oven and drain pasta, returning it to pot or large serving bowl. Using a spatula, scrape all contents (oil included) of asparagus pan into pasta, and do the same with your bowl of chicken. Set aside.

5. Add another tablespoon of olive oil to pan and warm it over low heat, scraping and reserving the browned bits from just having cooked your chicken. Add fresh lemon zest and gently cook to a light-golden brown. Remove from heat, then pour in lemon juice and whisk mixture together. This is your sauce.

6. Pour sauce over contents of pasta/chicken/asparagus mixture and toss together - add more olive oil if need be, but you should have enough.

Options: if you want a creamy sauce, add a can of cream of asparagus or cream of mushroom soup to your lemon juice/zest mixture before pouring over the pasta mixture; consider seasoning your chicken with lemon pepper for a little extra flavor.

Serve with grated parmesan cheese, Italian bread, and a nice fruity white wine, and enjoy!

Behold the lemon zester - this is the one I own, courtesy of "The Pampered Chef" ($9.95), and I got it specifically to make this recipe.

The "zest" of the lemon is the white stringy stuff on the inside of the peel. After you juice the lemon, peel away the fiber and flesh (like peeling an orange) and then use your zester to scrape away at the white zest, until you've nearly scraped through to the yellow rind. A good size lemon will yield a few tablespoons of zest. You can also use a traditional grater to zest the lemon, just be careful not to get your fingers or knuckles!