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Show Recipes for summer By JANET WEAVER Record Reporter Our tastebuds seem to change with the changing of the seasons, and cooking has to change too. Summer's warm weather, hectic pace and different activities necessitates a change of pace in cooking and meal preparation. Readers, please share your special summertime menus and recipes. Please send recipes and ideas to me at 116 N. 200 E. or call 586-6759. It is essential that homemakers of today to use various vegetables, etc., when they are in season and throughout the summer as different garden produce becomes available. This column will try to have recipes to help you use those fruits and vegetables. Right now broccoli is a reasonably good buy and fun to use. You might want to try these taste treats. BROCCOLI CASSEROLE Marie Thomson 2 to 3 pkg. chopped broccoli 1 can mushrom soup 2 cup mayonnaise 2 eggs a cup grated sharp cheese 1 stick margarine Cook broccoli until tender. Drain. Combine broccoli and .the rest of the ingredients. Pour into a casserole dish. Sprinkle on buttered bread crumbs. Bake at 350 degrees for 30 minutes. CHICKEN BROCCOLI CASSEROLE Debbie Wilson 3 cups cooked and boned chicken l 2 pkg. frozen chopped broccoli (cooked) 1 can of cream of chicken soup '2 tsp. lemon juice Mix all ingredients together and top with buttered bread crumbs. Bakeat 350 degrees for 45 minutes. |