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Family Recipes

My Grandma Peggy passed away a few weeks ago, unexpectedly.  I miss her.  One of the items of hers that I ended up with was a 1943 edition of "The Joy of Cooking".  Where she got it, I don't know.  I don't even know if she ever used it much.  But it's been fun to look through, and it's nice to think she used it.  Some of the recipes are definitely out of style now, though.  I mean, no one makes aspics anymore, or eats braunschweiger sandwiches, or cans broccoli.

Now, I myself enjoy cooking, as long as it doesn't involve any kind of dough and isn't too complicated.  I watch a lot of Food Network, and I'm always on the lookout for interesting recipes.  I'm the oldest of 7, so I definitely know how to make enough for seconds, thirds, and left-overs.

However, when it came to Gramma's cooking, I mostly remember a lot of casseroles, and salads.  Whatever it was, it nearly always had celery (don't ask me why).  And there was never enough for seconds.  Maybe it was her being an only child, but she never seemed to know how to cook for a crowd.

There is one recipe of Gramma's, though, that my family absolutely loves.  It's her recipe for a (you guessed it) casserole that we call "Company Broccoli".  We always make it for Thanksgiving and Christmas, and sometimes Easter.  Even among the picky eaters, it's a big hit.  And it doesn't have celery! So, in memory of Gramma, and on behalf of my family, I now share it with you:

Company Broccoli
2 10oz. packages frozen broccoli
1 c. grated cheddar cheese
1 can cream of mushroom soup
1 small can evaporated milk
1 3.5oz. can french fried onion rings

Preheat oven to 350 degrees.  Prepare broccoli according to package instructions, but only cook 4 minutes.  Drain and place in a 2 quart baking dish.  Sprinkle grated cheese over broccoli.  Mix the soup and milk together and pour over the top of broccoli/cheese mixture.

Bake for 25 minutes at 350.  Remove from oven and top with french fried onion rings.  Return to oven and bake for 8-10 minutes more, or until onion rings are crispy and golden brown.

Comments

Ant Holley said…
I neglected to pass on my condolences to you regarding your grandma's passing. I love it that their cooking and recipes endure, and wonder if we'll be able to cook with them in the hereafter, and share the bonding that feasting together brings. Love you.

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