Diane Prather: Broccoli casserole and chokecherry jelly recipes
September 21, 2007
Craig — This week, Mary Kihistrom called me with a recipe for “Broccoli Casserole.” (Gary and Mary Kihistrom are ranchers in the Craig area, and Mary is a member and past president of the Moffat County Cowbelles.)
To make Mary’s “Broccoli Casserole,” you’ll need: 1/4 cup onions (chopped fine), 4 tablespoons butter, 2 tablespoons flour, 1/2 cup water, 1 (8-ounce) jar Cheese Whiz, 3 eggs and frozen broccoli (more on the amount in the directions).
Use cooking spray to grease a 1 1/2-quart casserole dish.
Preheat the oven to 325 degrees.
Simmer the onion in the butter until the onion is limp.
Then blend in the flour and water.
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Add Cheese Whiz and broccoli that has been cooked and drained. (Mary says she probably started making this recipe with 2 small packages of frozen broccoli, but now she just “throws in some broccoli.” Mary says if you like broccoli, you can probably use as much as 6 to 8 cups of the vegetable.
She adds that you can throw in some cauliflower, too, if you like it.
Put the mixture in the casserole dish. You can cover the mixture with bread crumbs that have been mixed with melted butter, if desired, but Mary says that it doesn’t matter to her crew whether crumbs are put on top or not.
Bake, uncovered, for 30 minutes. Yummy! Thanks, Mary!
This week I also received two more chokecherry jelly recipes from Rozella Bobson of Craig. Thanks, Rozella! When I get some time, I’ll cook up some of our frozen chokecherries and try the recipes and tips that you and other readers have shared.
The following recipes came from a newspaper clipping that Rozella cut from The Glenwood Post around the 1950s. The recipes were contributed by Henrietta Lake, extension home economist.
The first recipe calls for: 4 1/2 cups sugar, 3 cups chokecherry juice, 1 package of dry pectin and 1/2 cup lemon juice.
According to the directions, cook for 2 minutes and test.
“Jelly should spin a fine thread.” Put in glasses and paraffin the top.
The second recipe has the following ingredients: 3 cups (1 1/2 pounds) juice, 6 1/2 cups (2 3/4 pounds) sugar and 1 bottle liquid pectin.
Measure sugar and juice into a large saucepan and mix.
Bring to a boil “over hottest fire” and at once add liquid pectin, stirring constantly. Bring to a full rolling boil and boil hard 1/2 minute.
Test, remove from stove, skim and pour quickly. Paraffin and cover as for other jelly. Makes about 9 glasses.
(Note: Paraffin is no longer considered a safe way to seal jelly jars.)
Another suggestion to preparing these two recipes involves apple juice. According to the directions, if using tart apple juice instead of pectin, use 1/2 apple juice and 1/2 chokecherry juice.
I’m out of words so next week this column will include a few more comments about the directions in Rozella’s newspaper clipping.
I love hearing from you. Send your recipes and comments to me at Box 415, Craig 81626 or call me at 824-8809.
Copyright Diane Prather, 2007. All rights reserved.