Homemakers' Haven

Broccoli Casserole

1/4 cup finely chopped onion

6 tablespoons butter, divided

2 tablespoons flour

1/2 cup water

1 jar (8 ounces) processed American cheese spread, like Cheez Wiz

2 packages frozen chopped broccoli, thawed and well drained

3 eggs, well beaten

1/2 cup cracker crumbs


Sauté onion in 4 tablespoons of the butter until soft. Stir in flour. Add water. Cook over low heat, stirring, until mixture thickens and comes to a boil. Blend in cheese. Combine sauce and broccoli. Add eggs; mix gently until blended. Turn into greased 1-1/2 quart casserole. Cover with cracker crumbs. Dot with remaining butter. Bake at 325 degrees for 30 minutes.

Serves 6 to 8

Broccoli Cheese Side Dish

16 oz package frozen broccoli
2 eggs
1 cup shredded cheddar cheese
1 cup mayo
1-2 sleeves crushed Ritz crackers
1/2 stick melted butter/margarine

Preheat oven to 350 degrees. Generously butter a 13"x9" baking dish. Cook broccoli according to package directions, drain, and cool until it is warm to the touch. Mix together cooked broccoli, eggs, cheese, and mayo. Pour mixture into prepared baking dish. Sprinkle crushed Ritz crackers over top until covered, and sprinkled melted butter on top of cracker.

Let cook for 30-35 minutes or until crackers are golden brown.

**This is very good. My Mom makes this when she goes to a potluck.**

Scalloped Corn Casserole

1 egg

1 cup sour cream

1 cup margarine, melted

1 can whole kernel corn, undrained

1 can cream style corn

1 box Jiffy corn bread mix

1 small onion, chopped (optional)

Mix all ingredients and pour into greased casserole dish. Bake at 350 degrees for 45 minutes.

**Copycat**

Kraft Deluxe Macaroni and Cheese

8 cups water
2 cups uncooked elbow macaroni
1/3 cup shredded cheddar cheese
1/2 cup Cheez Whiz
2 tablespoons whole milk
1/4 teaspoon salt

1. Bring 8 cups (2 quarts) of water to a boil over high heat in a large saucepan. Add elbow macaroni to water and cook for 10 to 12 minutes or until tender, stirring occasionally.

2. As macaroni boils, prepare sauce by combining cheddar cheese, Cheez Whiz, and milk in a small saucepan over medium/low heat.
Stir cheese mixture often as it heats, so that it does not burn. Add salt. When all of the cheddar cheese has melted and the sauce is
smooth, cover pan and set aside until macaroni is ready.

3. When macaroni is ready, strain water, but do not rinse the macaroni.

4. Using the same pan you prepared the macaroni in, combine the macaroni with the cheese sauce, and mix well.

Makes about 4 cups.

Make Ahead Potatoes

8 medium potatoes peeled, boiled and mashed while hot
8 ounces sour cream
1/4 pound butter
2 teaspoons salt

Mix together just until blended. Allow to set overnight Bake 1/2 hour at 350 degrees. This recipe serves six or eight.

Parmesan Potato Casserole

4 potatoes medium size
2 cups grated Parmesan cheese
2 eggs
1 cup milk
Salt and pepper

3-4 tablespoons butter

Boil the potatoes until tender. Drain, peel with still hot, mash and place into bowl. Add the Parmesan cheese, eggs, milk, salt and pepper, mixing thoroughly. Transfer to a baking dish smeared with butter and bake in an oven preheated to 400 for about 30 minutes.

CREAMY MASHED POTATOES WITH CHIVES
Yield: 10 servings

3 pounds peeled brown or red potatoes,quartered
2/3 cup milk
1 teaspoon salt
2/3 cup (5-oz.) cream cheese with chives & onions

Place potatoes in a large pot, and cover with water; bring to a boil. Reduce heat and simmer for 10 minutes or until tender. Drain. Return potatoes to pan, add the milk and salt. Mash the potato mixture with a potato masher to desired consistency. Add the cheese, and stir just until blended.

Note: You can subsitute 2/3 cup cream cheese, 2 tablespoons fresh chives, and 1 tablespoon chopped onion for the flavored cream cheese.

Mustard Greens

2 1/2 lbs mustard greens, washed and chopped into 1-in. pieces
6 slices bacon, cut into 1-inch pieces
2/3 cup chopped onions (optional)
1 or 2 dashes cider or red wine vinegar

In a pot large enough to cook the greens, fry bacon. Add the greens
along with onions (optional) Cook, stirring with wooden spoon,
until greens are coated with fat. Cover the greens with water and
season with salt.

Bring to boil. Cover the pot, reduce heat, and simmer until tender.
Stir occasionally and add water if they threaten to scorch. When
done, increase heat to med-high, stir often. Boil off nearly all
the cooking liquid.

Add vinegar. Season with salt, pepper and sugar. Serve very hot.

Oven-Fried Potatoes

12 potatoes, peeled and cubed
1/4 cup grated Parmesan cheese
2 tsp salt
1 tsp garlic powder
1 tsp paprika
1/2 tsp pepper
1/3 cup vegetable oil

Place potatoes in two large resealable plastic bags. Combine the
Parmesan cheese and seasonings; add to potatoes and shake to coat.
Pour oil in to two 13"x9"x2" baking pans; pour potatoes into pans.
Bake uncovered, at 375 degrees for 40-50 minutes or until tender.
Yields: 12 servings

CANDIED YAMS

1 can yams, drained and mashed
1 stick margarine, melted
2 tsp cinnamon
2 tsp ginger or less
2 tsp nutmeg
1/4 cup brown sugar
1/2 cup honey
1 can pineapple bits
1 cup pecans
miniature marshmallows

Put mashed yams in casserole. Mix (with yams) together margarine, cinnamon,
ginger, nutmeg, brown sugar and honey. Mix in yams with pineapple
bits and pecans. Top with miniature marshmallows. Bake at 325
degrees until heated through and marshmallows are bubbly.