NEW CASTLE —
- 1/4 cup unsalted butter
- 1 pound broccoli florets, quartered
- 1/2 cup chopped Vidalia onion
- 1 1/2 cups long grain rice
- 1 can cream of chicken soup
- 1 cup grated cheddar cheese
Cook the rice in three cups of water until done, then drain and set aside. Blanch the broccoli florets until al dente, then drain and set aside. In a skillet, melt the butter, then sauté the onions. Add soup and cook for two minutes. Add rice, broccoli and cheese, stirring well. Pour mixture into a 9x13-inch buttered casserole dish and bake for 15 minutes at 350. Garnish with a sprinkle of paprika.
Butternut Squash and Apple Casserole
- 3 pounds butternut squash
- 2 Gala apples, cored, peeled and diced small
- 1/2 cup brown sugar, firmly packed
- 1/2 cup cold butter, unsalted
- 1 tablespoon all-purpose flour
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
Salt and pepper to taste
Peel the squash, remove seeds and cut into 3/4-inch slices. Place squash and apples in a baking dish, adding two tablespoons of water. Blend ingredients together into a crumbly mix. Sprinkle over the squash/apples, then cover dish with foil. Bake at 350 for 45 minutes. Garnish with additional cinnamon.
Strawberry Cake Roll
- 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 4 eggs, separated
- 1 1 /4 cups granulated sugar
- 2 teaspoons vanilla
- Powdered sugar
- 1 pint heavy cream
- 2 pints strawberries, cut in half, if large
Heat oven to 375.
Lightly coat a jelly-roll pan or cookie sheet with sides with vegetable cooking spray. Line the bottom with wax paper. Combine flour, baking powder and salt in a small bowl; set aside.
Using an electric mixer at high speed, beat egg whites until foamy. Gradually add 1/2 cup of the granulated sugar, one tablespoons at a time and continue beating until stiff peaks form.
In another bowl, beat egg yolks and another 1/2 cup granulated sugar until pale and thick. Beat in 1 teaspoon vanilla. Use a rubber spatula to gently fold the flour and beaten yolks into the whites until just blended. Spread in pan. Bake 15 minutes or until the cake springs back when lightly touched.
Meanwhile, place a clean dish towel on the counter and dust it lightly with powdered sugar. When the cake is done, loosen the edges from the pan with a knife and invert the cake onto the towel. Peel off the wax paper. Roll the cake lengthwise, along with the towel and set aside, at room temperature to cool. Can be made up to one day ahead.
Whip the cream with the remaining 1/4 cup sugar and 1 teaspoon vanilla until soft peaks form. Unroll the cake and spread with half the whipped cream. Top with half the strawberries and reroll without the towel. Serve with the remaining strawberries and whipped cream.
Triple Layer Banana Cream Pie Bars