Vegetable Supreme Casserole

An absolutely delicious vegetable casserole that compliments any meal, it's easy to put together.
It's a great contribution to a potluck meal, because there's never any left over!

The Ingredients
2 cups fresh broccoli florets and tender stems
2 cups fresh cauliflower florets
2 eggs
1/2 cup mayo
1 medium onion; finely chopped
1 cup mushrooms; chopped
1/2 cup milk
1/2 cup sour cream
1 cup sharp cheddar cheese; grated
1/2 cup butter; melted
1 box seasoned croutons; crushed

The Method
Preheat oven to 350 degrees
Cook broccoli and cauliflower separately in lightly boiling salted water for 3 to 5 minutes. Drain thoroughly. Spread out evenly in a lightly buttered 11" x 7" baking dish.
In a separate bowl beat eggs, then add the mayo, onion, mushrooms, milk, sour cream, and mix well. Add the half the cheese and finish mixing.
Pour the mixture evenly over the florets.
Sprinkle the remaining grated cheese evenly over the top.
Pour melted butter over the entire top of the caserole.
Distribute the crushed croutons over the melted butter; they will absorb butter as the casserole bakes.

Bake 40 minutes. Serves 10.

**This casserole should be prepared early in the day or even the day before so the flavors blend and the topping mellows and absorbs. Bake just before serving.

Mom's Shortbread with Spelt

This recipe is simple and hands down the best shortbread I've ever had because it melts in your mouth. My mom has been making this recipe ever since I was a child and I remember fondly my first job of pressing the fork down to make a simple design on the top.

I substitute spelt flour for the white flour, and I have used whole wheat flour in the past; both work and the cookies are just as delicious as when mom makes them. This recipe can easily be made organic with the correct product choices. Have fun making this classic cookie!

The Ingredients:
2 cups butter
1/2 cup corn starch
1 cup icing sugar
3 cups flour


The Method:
cream the butter, add
corn starch and cream, add
icing sugar and cream, add
flour slowly and cream 

Take spoon drops of the dough and roll them into small balls in your hands (this is the part when you get to put love into the cookies). Decide on the size you like, and make all the balls the same size. Place the balls on the cookies sheets, the take a fork and press down on the center of the cookies to flatten them somewhat and give them a simple design. In the old days we used to put cut up pieces of marishino cherries in the middle, I have put dried cranberies on top as well. These days I just leave the tops plain with the fork design.

Bake @ 325 degrees for 10 to 12 minutes. Makes 6 dozen silver dollar size cookies.

This recipe freezes very well and is a welcome treat when given as a gift or brought as a contribution to a party or meal. Enjoy making this classic treat!

Your comments are always welcome!

Spicy Almonds

Easy, delicious and a wonderful snack for company, these almonds are always a hit at any gathering.

The Method and Ingredients:

in a small bowl mix;
1 tbsp sugar
1 tsp hot pepper flakes
1/2 tsp cinnamon
1/2 tsp ginger
1 1/2 tap salt

Heat 3 tbsp peanut oil a heavy sauce pan over med heat
Add 2 cups blanched almonds and stir often,
After 2 minutes add 1/2 cup of sugar,
Stir and saute until golden brown and the sugar has carmelized - do not over heat
burnt almonds don't taste good, so don't leave the stove while making this and stir constantly.
Remove from heat and put into bowl.
Sprinkle the seasoning mix you made above and mix well.
Spread and separate the almond mix onto a cookie sheet.
They'll harden and be ready to put into containers in about 30 minutes.

I give mason jars of these spicy almonds as gifts during the holidays people just love them!

Enjoy!

Let me know how you liked this recipe, comments are welcome.