Yummy broccoli casserole

 I 've had this recipe since I was a young bride. A friend and I found a similar recipe and then developed our own from it. This is a wonderful side dish for the holidays as it pairs well with almost anything. It was a staple for entertaining in those days and I still love it!!

3 -10 oz. packages frozen broccoli
1/2 roll of 6 oz. garlic cheese(Kraft)
1/4 lb. Velveeta
1/3 cup milk
1 can cream of mushroom soup(do not dilute)
salt and pepper to taste
buttered bread crumbs(Just mix dry crumbs with melted butter)

Prepare broccoli according to the package. Drain and place in BUTTERED casserole. Heat cheeses, milk, soup in a medium saucepan, until melted and combined(Use fairly low heat). Salt and pepper to taste. Pour over broccoli in the casserole, top with bread crumbs and bake at 350 degrees for 30 minutes.

Holiday Au Gratin Potatoes

These are wonderful au gratin potatoes for any holiday meal or for pot lucks!! I got this recipe from a friend many years ago and have always loved it!! It is especially good with ham, prime rib and pork roast or tenderloin.

1 pint(2 cups) sour cream
1 can cream of chicken soup
7-9 potatoes, peeled and cubed, then cooked in boiling water
1/4 cup butter
1/2 cup green onions
2 cups shredded cheddar cheese

Topping: Combine the following 2 ingredients..
2 Tablespoons melted butter
1/2 cup crushed cornflakes

In large saucepan, melt 1/4 cup butter, stir in soup, sour cream, green onions and cheese, Combine with cubed potatoes. Put in greased casserole and sprinkle with cornflake/butter topping. Bake at 350 degrees for 45 minutes or until hot and bubbly.

Spicy Cucumber Salad

Another recipe from our May cooking class brought to us by Carol Nystrom, as a side to the homemade pizza we were making. These are delicious and perfect for that summer picnic, now that cukes are coming in season. Thanks, Carol

1. 3/4 cup Rice Wine Vinegar


2. 1/2 cup sugar


3. 2 teaspoons Kosher


4. 1 teaspoon crushed red pepper flakes, can adjust according to how "hot" you like things


5. 1 TBLS. plus 1 teaspoon finely grated, peeled fresh ginger


6. 4 lbs. seedless cucumbers, halved crosswise

Whisk together vinegar, red pepper flakes, ginger, and sugar in a large bowl for dressing. Using a vegetable peeler, cut cucumber lengthwise into ribbons and add to bowl with dressing, tossing to combine. Salt to taste. Chill at least 15 minutes or more, stirring once before serving. Serves 8