RICE CASSEROLE with Broccoli and Cheese

A perfect casserole to compliment most any family mean; great with broiled pork-chops

1 cup basmati rice

2 cups water

Cook rice in rice-cooker OR on stove-top until tender and liquid is absorbed.

Heat oven 400º. Butter a 2 quart casserole dish.

4 to 5 cups fresh broccoli florets (about 3/4 pound)

Steam broccoli about 15 minutes OR until tender crisp and then coarsely chop.

3 tablespoons butter

1 cup chopped onion

1 can cream of mushroom

   soup

1/2 cup milk

4 ounces Velveeta cheese,

   cubed

Melt butter in a large skillet and then sauté onion until tender. Add mushroom soup, milk, Velveeta cheese, steamed broccoli and rice; stir  to mix well and then pour into buttered casserole dish. Bake 40 to 45 minutes until hot and bubbly and cheese has melted.

Note: I do not salt this casserole; the cheese is quite salty. A little fresh ground black pepper is good.

Shepherd’s pie

This shepherd’s pie has comfort-food written all over it!

2-1/2 pounds lean ground

   beef

1 tablespoon butter

1 cup chopped onion

2 garlic cloves, chopped fine

1/2 cup ketchup

1 tablespoon Worcestershire

   sauce

Salt and fresh ground black

   pepper to your taste

1 (12 oz.) bag frozen steam

   able mixed vegetables

3 tablespoons butter, divided

2 cups sliced baby Bella

   mushrooms

2 tablespoons flour

1 cup beef broth

In a large skillet melt 1 tablespoon butter and then sauté onion and garlic until tender. Add ground beef and  cook until no longer pink, breaking up into small pieces; drain excess fat. Add ketchup, Worcestershire sauce, salt and pepper, stir and then set aside. Place bag of steamer vegetables in microwave and cook on high for 5 minutes. Be careful opening the hot bag and then drain excess liquid; toss with meat mixture. In a separate skillet heat 2 tablespoons butter and then sauté sliced mushrooms just until barely tender. Add 1 more tablespoon butter and 2 tablespoons flour, stir until mixed together. Slowly add 1 cup beef broth and heat to a low boil; reduce heat to a simmer and cook until thickened. Combine with meat mixture and then pour into a 4-liter (about 4-quart) casserole dish.

MASHED POTATOES

2-1/2 to 3 pounds large

   russet potatoes, peeled

   and cubed

1/2 cup butter

1/2 cup whole milk

1/2 cup sour cream

Salt & black pepper to taste

Boil potatoes until tender and then mash; add butter, sour cream, milk, salt and pepper. Spread on top of meat mixture. Sprinkle with about 1/4 cup shredded cheddar cheese if desired. Bake 400º uncovered about 20 minutes.

brenda’s sweet

potato biscuits

3/4 cup shortening

1 teaspoon sugar

1/4 teaspoon salt

2 cups mashed sweet

   potatoes

3 cups self-rising flour

Work shortening, sugar and salt into potatoes. Work in 2-1/2 cups flour. Reserve 1/2 cup flour to pat out biscuits. Bake at 450º for 10 to 15 minutes.

If you would like to share your recipes with the community, please send them to:

Auntie Gale’s Recipes; c/o Shelby Shopper & Info; 503 N. Lafayette St., Shelby, NC 28150

or you can email me at: gale@shelbyinfo.com