BROCCOLI AND CAULIFLOWER CASSEROLE
Ingredients:
2 cups water
1/2 teaspoon salt
1 1/2 to 2 pounds of fresh broccoli and cauliflower pieces (frozen is okay)
1 1/2 cup milk
4 to 5 tablespoons butter
4 tablespoons flour
1 cup vegetable stock
salt and pepper to taste
dash nutmeg
2 tablespoons fine dry bread crumbs
1 to 2 tablespoons grated Parmesan cheese
1/8 teaspoon paprika
Directions:
In a large saucepan, bring water and salt to a boil. Add broccoli and
cauliflower; cook just until crisp-tender. Add milk to the
vegetable stock. Turn vegetables into a shallow 2-quart baking dish.
Melt 3 tablespoons of butter in the saucepan over medium heat. Blend
in the flour, stirring until smooth and bubbly. Gradually
stir in milk mixture. Cook, stirring constantly, until
thickened and smooth. Season with the salt, pepper, and nutmeg.
Pour sauce over broccoli and cauliflower. Dot with remaining
1 to 2 tablespoons of butter. Combine bread crumbs, Parmesan
cheese, and paprika; sprinkle over vegetables. Bake at 450E for
about 20 minutes, until casserole is bubbly.
Old-Fashioned, Homemade Lemonade Recipe
1 1/2 cup sugar
1/2 cup water (for the syrup)
1 tablespoon of lemon zest
2 cups of fresh-squeezed lemon juice
3-4 cups water (for the drink)
Directions
Boil the sugar and water in a saucepan over the stove. Make sure the sugar
is completely dissolved. Set aside.
In a large pitcher add the lemon zest, lemon juice, sugar
syrup, and 4 cups of water.
Refrigerate until cool & enjoy!
