Baked Broccoli & Spinach
¾ Cup Incredible Spread ‘Em
½ Med. onion, chopped
3 Tbsp Flour
3 Garlic cloves, minced
1 10 oz. pkg. frozen chopped spinach, drained and thawed
2 Cup Fresh raw broccoli, chopped coarse
3 Eggs, slightly beaten
2 Cup Small curd cottage cheese
8 oz. Grated cheddar
Pepper to taste
Preheat oven to 350.
Heat ¼ Cup Incredible Spread ‘Em in a skillet.
(keeping ½ Cup Incredible Spread ‘Em for roux)
Sauté onion and garlic.
When wilted and golden, add spinach and broccoli and blend well.
Cool and set aside. Melt the remaining ½ C Incredible Spread ‘Em in a saucepan.
When melted add the flour to form a roux.
Add to the veggie mixture along with the cheeses, eggs and pepper.
Mix well and pour into a casserole dish.
Bake 45 minutes.
To dress up this dish, remove dish from oven after 30 minutes and arrange sliced tomatoes on top.
Sprinkle with Parmesan and bake another 15 minutes YUM!!
1 lb Frozen broccoli or 1 head fresh
1/3 Cup Milk
1 can Cream of mushroom soup
1 Cup Uncooked noodles
½ Cup Grated cheddar cheese
¾ Cup Mushrooms, sliced
¼ Cup Incredible Spread ‘Em
¼ Cup Corn flake crumbs
Pepper to taste
Cook broccoli and noodles for 5 min. each.
Add milk and soup together and add to mixture.
Mix together along with mushrooms.
Combine Incredible Spread ‘Em and crumbs and sprinkle over top.
Bake at 350 in casserole for 30 min.
This was the very first recipe that I made in my own apartment over 20 years ago, and I still make it!
1 ½ lb Carrots, scraped and sliced into thin rounds
1 Cup Brown sugar
1 ½ Cup Incredible Spread ‘Em
4 Eggs, separated
2 ½ Cup Flour
2 tsp Baking soda
1 tsp Baking powder
3 Tbsp Lemon juice
1 tsp Grated lemon peel
1 tsp Almond extract
Cook the carrots in boiling salted water for 15-20 minutes until very tender.
Drain well and puree.
Preheat the oven to 350 and grease an 8-cup mold or bundt pan.
Cream together the brown sugar and Incredible Spread ‘Em.
Add the egg yolks and the carrot – puree.
Sift the flour with the baking powder and baking soda.
Add to the carrot mixture alternately with the lemon juice, lemon peel and extract and 2 Tbsp. water.
Beat the egg whites until stiff but not dry and fold into carrot mixture.
Gently turn into the prepared pan.
Bake for 50 minutes to an hour until the ring is puffed and the top is slightly cracked and lightly colored.
Invert the ring onto a serving dish.
Creamy Squash Casserole
1 ½ lb Tender yellow squash, trimmed and sliced
10 ¾ oz Can cream of chicken soup
8 oz. Container sour cream
4 oz. Pimentos, chopped
8 ½ oz Can water chestnuts, thinly sliced
2 Med onions, finely chopped
2 Carrots, peeled and grated
½ Cup Incredible Spread ‘Em
8 oz pkg. Herb stuffing mix
Cook squash in salted water 12-15 minutes or until tender.
Add soup, sour cream, pimentos, water chestnuts, onions and carrots.
Melt Incredible Spread ‘Em in a skillet.
Add stuffing and mix well. Combine stuffing and squash mixture.
Pour into lightly greased 2-quart baking dish and bake at 350 for 30 minutes.
Marinated Brussel Sprouts
These are the proportions…..
Make any amount you want…and you WILL want more……..Trust me!!!
1 lb Brussels sprouts, bottoms barely trimmed, sliced in half, then steamed till done…don’t over cook…and DON’T boil them, as they may loose their leaves, as well as their nutrients and get that nasty-over-cooked-cabbage-thing going’ on!!!
Make a dressing of;
¾ Cup Incredible Spread ‘Em, melted
¾ Cup Fresh lemon juice
Big dash of cayenne…if you like it
1 tsp celery salt
Plenty of black pepper
1 Large clove of garlic, crushed
1/8 tsp Ground cloves
½ Tbsp Worcestershire sauce
½ Tbsp Balsamic vinegar *optional
…few dashes of Angostura Bitters
After steaming, drain the sprouts well and allow to cool just a bit.
Put them in a shallow dish and pour the dressing over while they are still warm.
Stir them a few times before refrigerating them.
Allow them to cool to room temperature before serving or re-warm them.
We like them warm.. And then serve them tossed with toasted, chopped walnuts…..or if you possibly can….CHESTNUTS!
They can be served as a side buy seroquel online cheap dish….or part of a salad….Yumm!
Stuffed Pepper Squash
1 Small Pot with Lid
2 Cup Water
1 Cup Instant Rice
2 Tbsp Incredible Spread ‘Em (melted)
½ Cup Grated cheese of your choice
½ Cup Frozen mixed Veggies
3 Lg Pepper Squash
Cut Pepper Squash lengthwise in half.
Remove Squash meat with a spoon and place in Pot containing 2 Cups of Water.
Set raw shells aside for last step.
Bring water to boil and cook squash until tender.
Add mixed veggies to the cooked squash and again cook until tender.
To this pot add, Incredible Spread ‘Em and Instant Rice.
Stir well, cover and remove from heat.
Let stand 15 minutes.
Fill raw shells to ½ with mixture and top with Cheese.
Bake in oven (350’) until Cheese slightly toasted.
1/2 Head large green cabbage, finely shredded
2 Cup Slightly crushed cornflakes, divided
½ Cup Incredible Spread ‘Em
1 10&3/4 oz. can cream of celery soup
1 Cup Milk
1 Cup Grated sharp Cheddar cheese
Soak shredded cabbage in icy water for 30 minutes then drain.
In a large bowl, mix cornflakes with Incredible Spread ‘Em.
Prepare a 9×13 inch baking dish by spraying it with Pam or any other cooking oil-spray.
Spread of cornflake mixture on the bottom of pan, then cover with drained cabbage.
In a medium saucepan combine mayo, soup and milk.
Heat to just below boiling.
Pour this hot mixture over the cabbage.
Top with the grated cheese and remaining cornflake mixture.
Bake uncovered 350°F for 30-40 minutes.
Country Creamed Spinach
20 oz Pkg Chopped Spinach Frozen
1 Cup. White Sauce (Thick)
½ Cup. Sour Cream
2 Tbsp Incredible Spread ‘Em
2 Tbsp Finely Chopped Onion
¼ Cup. Water White Sauce
3 Tbsp Incredible Spread ‘Em
4 Tbsp Flour
1 Cup Whole Milk
Prepare the white sauce using a medium low setting.
Melt Incredible Spread ‘Em in a saucepan.
Add flour until creamed together.
Add milk a little at a time on medium-low heat.
Constantly stir with a whisk until mixture becomes thick and smooth.
Place Incredible Spread ‘Em in a 2-quart saucepan on medium-low heat.
Cook until the onions are translucent.
Place spinach and add water to pan, lower the heat and place lid on pan.
Stir several times until the spinach is almost completely cooked.
When spinach is almost done add white sauce and sour cream.
Stir well and simmer until completely blended.
French Breaded Asparagus
1 lb Fresh asparagus, cooked
1 Tbsp Cold water
½ Cup Fine dried bread crumbs
¼ Cup Parmesan cheese
1 Tbsp Paprika
1 Egg Beat egg and mix with cold water.
Mix crumbs, cheese and paprika together.
Dip asparagus in crumb mixture, then in egg mixture again.
Chill 1 hour. Fry in Incredible Spread ‘Em until golden brown.
Serving Size : 9
2 ½ Cup Sliced zucchini — 1/2″ thick
1 ½ Cup Sliced red pepper — 1″ square
1 ½ Cup Yellow squash — 1/2 ” thick
1 Cup Sliced carrot — 1/2″ thick
3 Tbsp Balsamic vinegar
1 ½ Tbsp Incredible Spread ‘Em
½ tsp Dried basil
½ tsp Oregano
½ tsp Tarragon
½ tsp Thyme
½ tsp Parsley
½ tsp Rosemary
¼ tsp Pepper
4 Cloves garlic — thinly sliced
2 Medium onions peeled and quartered
1 Cup Green beans — 1 inch (1/4 lb)
Preheat oven to 425.
Place in 13 X 9 dish.
Cover and bake at 425 f for 40 min. or until tender.
Makes 9 servings (3/4 Cup per)
Mixed Squash Casserole
1 Cup Carrots sliced 1/8-inch thick
4 Cup Yellow squash slices, ¼-inch thick
4 Cup Zucchini slices, ¼-inch thick
½ Cup Chopped onion
10 ½ oz can Condensed cream of chicken soup
½ Cup Sour cream
½ tsp Pepper
2/3 Cup Crumbled corn bread
2/3 Cup Torn or chopped dry white bread in ¼-inch pieces
2 Tbsp Incredible Spread ‘Em, melted
Heat oven to 350°.
In medium saucepan, bring about 4 cups water to a boil.
Add carrots. Reduce heat, cover and simmer 6 minutes.
Add squash, zucchini and onion.
Continue simmering uncovered 3-4 minutes or until carrots are tender crisp.
Drain and transfer to a large bowl.
In a small bowl whisk together soup, sour cream and pepper until well blended.
Pour over vegetables and mix well.
Transfer to a 2–quart baking dish.
Cover with foil. Bake 30 minutes.
In medium bowl combine corn bread and torn white bread.
Drizzle with Incredible Spread ‘Em.
Toss lightly to coat evenly.
Top vegetable mixture with corn bread mixture.
Continue baking 5 minutes.