I took a drive up Highway 88 last Veteran's Day with my wife and son. After visiting the Woods Lake basin, we turned west and found a spot to light a campfire a long the old highway. The secluded camping spot that had a large rock fire pit. It took an hour to burn the fire down to a bed of coals for dinner.
BROCCOLI AND CHEESE CASSEROLE
This recipe is adapted from an advertisement for Campbell's Soup in Sunset magazine. Substitute one head each of broccoli and cauliflower for a fresh alternative. Cut the broccoli and cauliflower into bite-sized flowerettes to ensure even cooking. A half recipe can be prepared in a 8- or 10-inch Dutch oven.
2 (10-3/4-ounce) cans cream of mushroom soup
1 cup milk
2 teaspoons yellow mustard
2 (16-ounce) bags frozen broccoli, thawed
2 cups shredded cheddar cheese
1 (3-1/2-ounce) box Panco breadcrumbs
2 tablespoons melted butter
Stir soup, milk, cheese and mustard together in a 12-inch Dutch oven. Fold broccoli in to coat with sauce. Bake with coals for 350 degrees until sauce bubbles, about 20 minutes. Mix breadcrumbs and butter in medium bowl. Sprinkle breadcrumbs over broccoli and replace lid. Continue baking until breadcrumbs have browned and broccoli is tender. Prepares 12 servings.
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Saturday, December 08, 2007
Vet's Day Campfire
Better read before blog no. 8 goes up in smoke ...
Yum! That looks great. You have a real knack for food photos. I wished my food looked that good in real life.
ReplyDeleteI think I've found a concept for the blog's banner with the campfire photo. All I have to do now is locate a campfire pit with a view -- like blue sky in the background. I'd use this pic if it weren't for the tree. Build a roaring fire, slow the shutter a bit and snap away!
ReplyDeleteThe broc-cheese casserole is one of those veg dishes that you have to fully cook. Broccoli and cauliflower are vegetables that must be eaten raw or fully cooked -- there's no middle ground in my book.
Thanks for the vote of confidence ...