Creamed Broccoli

Ingredients

• Cook broccoli in small amount of salt water until tender.
• 2 T. butter
• 1 cup milk
• Salt
• 1/2 cup grated cheese

Method

1. 1

   Put broccoli in a baking dish and cover with a cream sauce.

2. 2

   Sprinkle buttered bread crumbs over top and bake in oven until brown.

As published

This recipe was extracted from Wilkes County Home Demonstration Club cook book (1947) by N.C.) Federation of Home Demonstration Clubs (Wilkes County, page 61. The excerpt below is the record exactly as published.

14 cup grated cheese Cook the macaroni in boiling, salted water. Drain and place in a baking dish. Pour can of tomato soup over it. Lay asparagus tips on top, sprinkle with buttered bread crumbs and add grated cheese. Bake in a moderate oven, 375 degrees, until heated through. Egg noodles may be substi- tuted for the macaroni. Mrs. J. E. Foster Ferguson Club VEGETABLE STEW 1% pound tomatoes 1%, pound carrots ¥% pound parsnips 2 medium onions 2 turnips 2 tablespoons fat 1% cup celery 1% tablespoon flour Peel, wash and cut vegetables into small cubes. Melt fat in saucepan and add about one and a half cups of the vegetables. Cook till pale brown, add the flour and mix well. Add a pint of water and the rest of the vegetables and cook slowly for about one and one- half hours. This stew can be made of any favorite combination of vege- tables. Season to taste. Mrs. J. E. Foster Ferguson Club FRENCH FRIED ONIONS 6 medium size onions 2 beaten eggs Salt and pepper Milk Flour Peel onions; cut in %4 inch slices; separate in rings. Cover with milk and let stand 30 minutes. Drain thor- oughly; dip into egg then into mixture of flour, salt and pepper. Fry in hot shallow fat until light brown or in deep fat until crisp. Drain. on ab- sorbent paper. Serve immediately. Mrs: Richard F. Minton Cricket Club LIMA BEANS AND TOMATOES 1 quart of green lima beans 1 cup tomato pulp Salt 1 tablespoon butter 1 teaspoon sugar Cook the beans in boiling salted wa- ter. Boil until tender and then add the tomato, butter and sugar. Dried lima beans, if soaked overnight and cooked until tender, may be used in place of the green beans. Mrs. J. E. Foster Ferguson Club BOSTON BAKED BEANS 1 pound navy beans 1 teaspoon salt 2 tablespoons molasses 4 tablespoons sugar % pound salt pork or bacon 4 cups water 1 small onion, if preferred 1 teaspoon prepared mustard Wash beans thoroughly and pick over. Mix dry beans with all ingre- dients in deep well or covered pan. Cook over low heat 8 to 10 hours, It is necessary that beans start on low heat. Note: Catsup or tomato juice may be used for one cup of liquid. To each additional pound of beans being cooked use only 2 cups of water. Serves 6. Mrs. Lawrence Critcher Moravian Falls Club MASHED CARROTS 4 cups cooked carrots 3 T. butter 1-8 t. pepper Mash cooked carrots. Add pepper and butter. Place sauce pan over water and beat until carrots are light and smooth. Mrs. Ben H. Colvard Fairplains Club CREAMED BROCCOLI Cook broccoli in small amount of salt water until tender. (Frozen Broc- coli may be used, thaw before cook- ing). Put in baking dish and cover with a cream sauce. Sprinkle buttered bread crumbs over top and bake in oven until brown. Cream Sauce (Medium) 2 T. butter 1 cup milk

Cook this with the app: pantry check, scaling, and the assistant.