Taste of Home

 

I needed some shopping therapy this afternoon so I went to Sam's Club alone. Now this is dangerous because I take my time and everything looks so good...but, reality hits when  the paying, the packing up, the car packing, the unloading, the putting away and by then I need other kinds of therapy.(An ice capp from Tim Hortons solves a lot of problems.) Sam's was not too crowded and they had flowers and plants all over the store. It was a happy setting with cakes and pies and sample ladies in abundance and so I started loading my cart. My first stop was the book and magazine section where I could spend a good long time. Luckily I spotted two Taste of Home magazines featuring spring's best recipes in one and 100 most requested recipes in the other. There are, in fact, so many recipes that I want to make that I just had to write to tell you about these two issues. If you are into cooking, you'll want to pick up these magazines. They are thrilling.

 

Instead of buying the antipasto salad from Carfagna's, I am going to make it just like the picture because I have all of the components. Beth gets the left overs because this is her favorite.

The grape salad is not all that popular, but I like it and it is the last recipe a high school friend gave to me and now she has just died, so I will be thinking of her as I make this yet another time.

 

The hash brown broccoli bake I have not made before, so I will give you the recipe .

 

2 tablespoons all-purpose flour

1 tsp. salt

1/8 tsp. nutmeg

1/8 tsp. pepper

2 cups milk

1 pack cream cheese (8 ounces)

2 cups shredded Swiss cheese, cubed ( sorry to the French...but it needs to be cubed)

6 cups shredded thawed hash brown potatoes

1 pack frozen chopped broccoli, thawed...but I use fresh

1/2 cup dry bread crumbs

 

In a large sauce pan melt 2 tablespoons butter. Stir in the flour, salt, nutmeg and pepper until smooth; gradually add milk.  Bring to boil; cook and stir for 2 minutes or until thickened. Remove from heat. Add cheeses, stir until melted, stir in potatoes.

 

Spoon half of the potato mix into a greased 2-qt. baking dish.  Top with broccoli and remaining potato mixture.  Cover and bake at 350 for 35 minutes.

 

Melt the remaining butter; toss with bread crumbs.  Sprinkle over casserole. Bake, uncovered, for 15-20 minutes or until heated through and topping is golden.

 

We have two meals on Easter, hence the large amount of food.  Here are some other things we will be having at noon and then late in the evening.

Ham and rib roast for the dinner portion.

 Two of the many starters.

 Corn pudding every year.

 Beef stew over noodles rather than over potatoes this year.







And Glenda's eggs ~




   

Happy Easter to all of you where ever you are.