2014 November

Walnut Broccoli Casserole

Here is the recipe for a family favorite that goes perfectly in one of my 2 quart bakers. It’s easy to make ahead and then pop in the oven while you are making gravy and carving the turkey.

Walnut Broccoli

2 16 oz. bags frozen broccoli

1/2 c. butter

4 T. flour

1 1/2 T. powdered chicken stock base

2 c. milk

2/3 c. water

6 T. butter

about 2 cups seasoned croutons

2/3 c. chopped walnuts

Cook broccoli until barely tender. Drain. Place in casserole.  Melt butter (can use same pan), add flour and chicken stock base. Slowly add milk, stirring constantly, to make a smooth sauce. Cook until it just starts to boil. Pour over broccoli. Heat water in same pan, add the second butter. When melted, turn off heat and add croutons and walnuts. Top the broccoli with this mix. Bake at 400 degrees for about 20 minutes, or for 30 minutes if oven is at 350. This serves 10 to 12.

New direction!

I’m taking a class with Mary Kay Botkins on soft folded slab work and loving it! While I’ve done some things before..like my “bathtub” pots..I’m learning lots of new stuff. Here are some pictures of works in progress. I especially like the basket with the soft folded handle. I can picture a row of little cacti planted in the long oval one. I call the one with the handles sticking up my Dilbert pot because it reminds me of the pointy haired boss! Now to figure out good glazes…