A tasty casserole of broccoli and cheese will come in first with some families

January 20, 1993|By Ellen Hawks | Ellen Hawks,Staff Writer

No beating around the bush about these two broccoli casserole recipes. They are delicious enough to gain favor from the most avid broccoli hater.

Mrs. E. Curtis from Baltimore requested the recipe. She wrote that she once baked and served a broccoli casserole with cheese which her family loved. Now she cannot remember the exact ingredients.

Several readers sent in recipes similar to the two chosen by Chef Syglowski, of the Baltimore International Culinary College, who tests the recipes sent in.

The chef chose the recipes of Joan Molesworth and Lucretia Jackson, both from Baltimore.

Molesworth's broccoli-cheese bake

Serves six.

2 packages frozen broccoli

3 tablespoons butter or margarine, melted

1 tablespoon instant onions

dash of white pepper

1/4 teaspoon each of marjoram and thyme (oregano or basil may be substituted)

1/2 teaspoon dry mustard

3 tablespoons flour

1 chicken bouillon cube, crushed

2 1/2 cups milk (2 percent or skim)

1/4 cup Parmesan cheese

1 8-ounce package of Swiss or mozzarella cheese grated or shredded

Cook the broccoli in a covered casserole for 3 minutes on high in the microwave oven.

Mix other ingredients in a sauce pan and cook until thickened. Pour over the broccoli and bake uncovered at 375 degrees for about 30 minutes.

Jackson's cheesy broccoli casserole 1 1/2 pounds fresh broccoli

2 slightly beaten eggs

3/4 cup cottage cheese

1/2 cup shredded Cheddar cheese (about 2 ounces)

2 tablespoons chopped onion

1 teaspoon Worcestershire sauce

1/4 teaspoon salt

1/8 teaspoon pepper

1/4 cup fine dry bread crumbs

1 tablespoon melted margarine or butter

Wash and trim broccoli, cut into spears and cook covered in a small amount of unsalted boiling water for about 10 minutes or until crisp-tender. Drain.

Arrange the broccoli in a shallow (about 1 1/2 quart) baking dish.

Combine the next seven ingredients and spoon over the broccoli.

Stir together the bread crumbs and margarine and sprinkle over the mixture.

Bake uncovered in a 350-degree oven for 15 to 20 minutes or until the cheese and egg mixture is set.

Chef Syglowski, with the help of chefs and students at the Baltimore International Culinary College, tested these recipes.


If you are looking for a recipe or can answer a request for a long-gone recipe, maybe we can help. Write to Ellen Hawks, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore 21278.

If you send in more than one recipe, put each on a separate sheet of paper with your name, address and phone number. We will test the first 12 recipes sent to us.

Recipe requests * Carol Stover of Millmont, Pa., sent in a brief request. "I'm looking for a banana muffin recipe," she wrote.

* Dorothy Hodge of Baltimore wants a Chinese stir-fry recipe using chicken.

* Fran Kazanski, no address, is seeking a recipe for tomato aspic similar to the one served at the Woman's Industrial Exchange on Charles Street.

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