Mixed Vegetable Mornay

Mixed Vegetable Mornay

Here is another holiday classic from our household to yours--mixed vegetable mornay!  You may ask what is so special about a mixed vegetable casserole?  Well, this one is like last week's broccoli cheese casserole, rich and delicious; not light fare by any means.  That is why we only have it during the holidays.  It makes a very nice accompaniment to ham or turkey.  The original recipe I have called for croutons, but we use dried bread stuffing cubes and drizzle some butter on them to help them brown.  Like the broccoli casserole, this one came from my mother-in-law and to honor my husband's family heritage we have it every year.  This one is by far his favorite!  Enjoy!

-Nanette

MORNAY VEGETABLES

1 (16 oz.) pkg. frozen mixed vegetables 3/4 stick plus 2 tbsp. butter 1/4 tsp. garlic salt 1/4 c. flour 1/4 c. Parmesan cheese Dash nutmeg Flavored miniature croutons or plain dry bread cubes used for stuffing. 1 pt. half and half cream Cook vegetables in 1/4 cup water with 1 teaspoon salt, 2 tablespoons butter and dash garlic salt. Simmer 2 minutes. Drain vegetables but save liquid. Melt 3/4 stick butter, then add flour. Add enough cream to liquid saved to make 2 cups liquid.Slowly add the 2 cups liquid to butter mixture. Add Parmesan cheese, 1/8 teaspoon garlic salt and nutmeg.  Mix with vegetables. Grease casserole with 2 tablespoons butter. Bake at 325 degrees for 30-45 minutes. Garnish with croutons half way through baking.

 Before baking.

 Once the croutons are added.

Broccoli Cheese Casserole

BROCCOLI CHEESE CASSEROLE
I'm warning you up front.  This recipe is not healthy, low calorie, low fat, or low anything, but it is DELICIOUS!  We only make it once a year.  I never made it or heard of it until I married my husband thirty five years ago.  It was a standard his mother made during the holidays, so I continue the tradition and make it each Thanksgiving.  The past two years we have been away from home at Christmas time so I always make a little extra and freeze it to take with us for Christmas.  The only way you can possibly justify eating this much butter and cheese is that you are combining it with a GREEN VEGETABLE!

The recipe is simple, easy, and very good.  The leftovers even warm up very nicely in the microwave.  If you are looking for somethings a little different, give it a try!  Olivia and I love it.  Hope you will too!
-Nanette

Combine the following in a bowl:
6 T. flour
One stick melted butter (cooled slightly so it doesn't cook the eggs)
6 beaten eggs
8 ounces of cubed Velveeta cheese
16 ounces of cottage cheese
2 10 ounce packages or just 20 ounces of chopped frozen broccoli that has been thawed in the microwave

Mix all of this thoroughly and place it in a well greased casserole dish or 9 X 13 glass baking dish.  Bake at 350 degrees for one hour.

Lemon Blueberry Bread

LEMON BLUEBERRY BREAD

Our church has a ministry aimed at newcomers.  After they visit us, we deliver to them a basket that includes a loaf of homemade bread.  I was called yesterday and asked to bake two loaves.  I looked for a recipe that had things I have on hand normally.  Each summer Olivia and I either pick fresh blueberries ourselves or buy them in bulk for freezing.  I decided to go with this delightful lemon blueberry recipe I found on allrecipes.com .  I made one minor adjustment.  I did not use the nuts because some folks have nut allergies and I used powdered sugar for the glaze instead of regular sugar.  The bread made the house smell wonderful.  If you need a small gift for someone this holiday season, this might make a good choice or have it for a quick breakfast during this busy, festive season.  I'm thinking about trying it using strawberries or maybe even small pieces of peaches. Be creative!
-Nanette

• 1/3 cup melted butter
• 1 cup white sugar
• 3 tablespoons lemon juice
• 2 eggs
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt

• 1/2 cup milk
• 2 tablespoons grated lemon zest
• 1/2 cup chopped walnuts
• 1 cup fresh or frozen blueberries
• 
  
• 2 tablespoons lemon juice
• 1/4 cup white sugar
  
  
  
  
  
  

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x4 inch loaf pan.
2. In a mixing bowl, beat together butter, 1 cup sugar, juice and eggs. Combine flour, baking powder and salt; stir into egg mixture alternately with milk. Fold in lemon zest, nuts, and blueberries. Pour batter into prepared pan.
3. Bake in preheated oven for 60 to 70 minutes, until a toothpick inserted into center of the loaf comes out clean. Cool bread in pan for 10 minutes. Meanwhile, combine lemon juice and 1/4 cup sugar in a small bowl. Remove bread from pan and drizzle with glaze. Cool on a wire rack.