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Scalloped Corn & Broccoli Recipe

1/4 cup
2 tablespoons
2 tablespoons
1/4 teaspoon
1/8 teaspoon
1 1/4 cups
8 ounces
1 1/2 cups
2 – 10 ounce packages

1/2 cup
2 tablespoons
onion, chopped
butter
flour
salt
ground black pepper
milk
Monterey jack cheese, shredded
frozen corn, thawed
frozen chopped broccoli,
cooked, drained
cracker crumbs
butter, melted

Oven Temp: 350°
Recipe Cooking Time: 20 minutes
Pan Type: 2 1/2 quart casserole


Scalloped Corn and Broccoli Directions

Preheat Oven.

In a medium sauce pan melt the butter with the onion.
Add the flour, salt and pepper, stir to make a paste. Gradually add milk.
Cook and stir until mixture is slightly thickened.
Add shredded cheese and cook until cheese is melted.
Add the thawed corn and cooked drained broccoli to casserole dish.
Toss scalloped corn and broccoli to blend.
Pour cheese over broccoli mixture.
Mix the cracker crumbs with the melted butter and sprinkle on top of casserole.
Bake scalloped corn and broccoli for the allotted time.

Recipe Serves: 6 – 8


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Substitute, substitute, substitute. Recipes were made to be messed with. Use alternative ingredients to make your recipes healthier. Cook with broth (low-sodium vegetable, low-fat chicken or beef) instead of with oils. Use vinaigrettes or citrus-juice-based dressings instead of creamy ones, which are often full of saturated fat. Try olive oil, skim milk, or yogurt instead of butter or cream. Re-work dessert recipes that require heavy cream with evaporated skim milk or yogurt. For cakes and other desserts, substitute fresh-fruit puree as a topping instead of frosting. And one of my favorites: pancakes with applesauce, not maple syrup. These changes will give your favorite recipes great new flavor, and your food will be healthier!

Recipe For Happiness

2 Heaping cups of Patience
1 Heart full of Love
2 Hands full of Generosity
1 Head full of Understanding
and a Dash of Laughter

Sprinkle generously with kindness, add plenty of faith and mix well. Spread over a period of a lifetime and serve to everyone you meet.



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