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Recipes - Entrees

Cheesy Broccoli Casserole

Source: Shobinger's Kitchen
Serves 4

Quick and affordable, this is a good fall recipe to utilize fresh broccoli from your garden or from the farmers market.

Ingredients:

• 1 1/2 cups broccoli, chopped into small bite sized pieces
• 1/2-cup onion, chopped
• 2 tbsp. Olive oil
• 1 (10.75 oz) can cheese soup, undiluted
• 1 (10.75 oz) can cream of celery soup (cream of mushroom works too), undiluted
• 1 cup shredded cheddar cheese
• 1/4-cup low fat cottage cheese
• 3 tablespoons ranch dressing
• Salt and pepper to taste
• 2 cups cooked rice (instant or regular)
• Breadcrumbs

PREPARATION

1. Preheat oven to 350.
2. Steam rice and set aside.
3. In a skillet sautŽ broccoli and onion in olive oil until tender.
4. Next, in a large bowl combine both cans of soup, all but one handful of shredded cheese, cottage cheese, ranch dressing, and salt and pepper. Add rice, broccoli, and onion to soup mixture, stir, and then transfer to casserole dish.
5. Top casserole off with remaining cheese first and then bread crumbs/crackers.
6. Bake for 45 minutes or until cheese on top is melted and mixture is bubbling. Allow 10 minutes to cool and enjoy.

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Apple Stuffing

Source: www.marthastewart.com
Serves 8

Ingredients:

• 8 cups country bread, cubed
• 4 tablespoonsÊbutter, plus more for baking dish
• Coarse salt and ground pepper
• 2 leeks (white and pale green parts), thinly sliced into half-moons
• 4 Macintosh apples, peeled & thinly sliced
• 1 tablespoon chopped fresh rosemary (or 1 teaspoon dried)
• 2 cups vegetable broth
• 1 large egg

PREPARATION

1. Preheat oven to 350¡. Toss bread with 3 tablespoons melted butter; season with salt and pepper. Spread on a rimmed baking sheet; toast, rotating halfway through, until browned, 20 to 25 minutes.
2. Heat remaining tablespoon butter in a 12-inch skillet over medium heat. Add leeks; cook, stirring frequently, until translucent, about 5 minutes. Add apples; cook, turning occasionally, until tender, about 5 minutes.
3. In a large bowl, combine bread, leek mixture, rosemary, and broth; season with salt and pepper. Add egg; stir until thoroughly combined. Transfer to a buttered 1 1/2-quart shallow baking dish.
4. Bake until golden on top and crisp around edges, 40 to 45 minutes.

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Italian Pot Roast

Source: Pressure Cooking for Everyone
By Rick Rodgers & Arlene Ward

Ingredients:

• 2 Tablespoons olive oil
• One 3 1/4-pound boneless rump or bottom round roast
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 large onion chopped
• 2 medium carrots, chopped
• 2 garlic cloves, finely chopped
• 1/2 cup dry red wine
• One 28-ounce can tomatoes in juice, drained, juices reserved, and chopped

PREPARATION

1. In a 5- to 7-quart pressure cooker, heat 1 tablespoon of the oil over medium-high heat. Add the roast and cook turning occasionally, until lightly browned on all sides, about 4 minutes. Transfer to a plate and season with the salt and pepper.
2. Pour off the fat in the pressure cooker. Add the remaining 1-tablespoon oil and heat over medium heat. Add the onion, carrots, celery, and garlic. Cook, stirring occasionally, until the vegetables begin to soften, about 2 minutes. Add the wine and bring to a boil, scraping up the browned bits on the bottom of the pan with a wooden spoon. Add chopped tomatoes and their juices.
3. Return the meat and any juices on the plate to the cooker. Lock the lid in place. Bring to high pressure over high heat. Adjust the heat to maintain the pressure. Cook for 1 1/4 hours. Remove from the heat and quick-release the pressure. Open the lid, tilting it away from you to block any escaping steam. Transfer the roast to a serving platter and let stand for 10 minutes.
4. Skim any fat from the surface of the sauce. Slice the meat and serve with the sauce.

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