• T.O.H. Daily Recipe - 392

    From Dave Drum@1:18/200 to All on Sun Mar 17 12:11:21 2024
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    Title: Broccoli Souffle
    Categories: Vegetables, Cheese, Breads, Dairy
    Yield: 10 servings

    3 lg Eggs
    4 tb Butter; divided
    2 bn Broccoli
    2 tb A-P flour
    1/4 ts (ea) salt & pepper
    1 1/2 c Milk
    2 c Shredded Cheddar cheese;
    - divided
    1 ts Dijon mustard
    2 tb Dry bread crumbs

    Separate eggs; let stand at room temperature for 30
    minutes. Grease ten 8-oz. ramekins 1 tablespoon butter;
    set aside.

    Cut broccoli into florets; peel and chop stems. Place
    broccoli in a steamer basket; place in a Dutch oven over
    1 in. of water. Bring to a boil; cover and steam for 4-6
    minutes or until crisp-tender.

    In a large saucepan, melt remaining butter. Stir in the
    flour, salt and pepper until smooth. Gradually add milk.
    Bring to a boil; cook and stir for 2 minutes or until
    thickened. Add 1-1/2 cups cheese and mustard; stir until
    cheese is melted.

    Remove from the heat. Stir a small amount of hot mixture
    into egg yolks; return all to the pan, stirring
    constantly. Stir in broccoli. Allow to cool slightly.

    In a large bowl, beat egg whites until stiff peaks form.
    With a spatula, stir a fourth of the egg whites into
    broccoli mixture until no white streaks remain. Fold in
    remaining egg whites until combined. Transfer to
    prepared dishes. Sprinkle with remaining cheese and
    bread crumbs.

    Bake on a rimmed baking sheet @ 350ºF/175ºC for 18-22
    minutes or until the tops are puffed and centers appears
    set. Let stand for 10 minutes before serving.

    Elaine Luther, Homosassa, Florida

    Makes: 10 servings

    RECIPE FROM: https://www.tasteofhome.com

    Uncle Dirty Dave's Archives

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  • From Dave Drum@1:3634/12 to All on Sun Mar 24 16:41:00 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Pork Chops w/Scalloped Potatoes
    Categories: Pork, Potatoes, Vegetables
    Yield: 6 Servings

    3 tb Butter
    3 tb A-P flour
    1 1/2 ts Salt
    1/4 ts Pepper
    14 1/2 oz Chicken broth
    6 Pork rib or loin chops; 3/4"
    - thick
    2 tb Oil
    Add'l salt & pepper; opt
    6 c Thin sliced, peeled,
    - potatoes
    1 md Onion; sliced
    Paprika & minced fresh
    - parsley; opt

    In a small saucepan, melt butter; stir in the flour,
    salt and pepper until smooth. Add broth. Bring to a
    boil; cook and stir for 1 minute or until thickened.
    Remove from the heat and set aside.

    In a large skillet, brown the pork chops on both sides
    in oil; sprinkle with additional salt and pepper if
    desired.

    In a greased 13" X 9" baking dish, layer potatoes and
    onion. Pour broth mixture over layers. Place pork chops
    on top.

    Cover and bake @ 350ºF/175ºC for 1 hour; uncover and
    bake 30 minutes longer or until meat and potatoes are
    tender. If desired, sprinkle with paprika and parsley.

    Bernice Morris, Marshfield, Missouri

    Makes: 6 servings

    RECIPE FROM: https://www.tasteofhome.com

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