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Preheat oven to 325F Cook broccoli until almost tender. Drain well. In large bowl, mix broccoli, onion, mushrooms, mushroom soup, flour, and garlic salt until blended. Lightly stir in 2/3 of the cheese and of the almonds. Pour mixture into greased or sprayed 2 qt. baking dish. Toss stuffing mix in butter, then sprinkle over top of casserole. Sprinkle remaining cheese over top of almonds. Bake uncovered for 30-35 minutes. Serves 10-12 |
Lemon Tarragon Chicken
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Preheat oven to 375F Squeeze juice from lemon and stir with butter and seasonings. Place chicken skin side up in baking dish. Brush lightly with butter mixture. Roast in preheated oven for 45 minutes or until done, basting often with butter mixture. If skin browns before chicken is done, cover with foil. Mrs. Nabe said she often uses a whole cut-up fryer for this recipe. |
Fresh Peach Marshmallow Pie
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In a 9-in. pie plate, microwave melt butter 35 seconds. Blend in crumbs and sugar. If desired, reserve some crumbs for topping. Press firmly into pie plate. Microwave at high power for 2 to 2 1/2 minutes, rotating dish a half turn after 1 minute. Cool. Place marshmallows and milk in a 3-quart casserole. Cover. Microwave at high power for 2 to 3 minutes until mixture can be stirred smooth. Set aside to cool. Dip peaches in boiling water 30 to 45 seconds. Then, in cold water, peel and slice. Fold into marshmallow mixture. Chill until slightly thickened, about 1 hour. Whip cream and fold into peach-marshmallow mixture. Pour into pie shell. Chill several hours until set. Garnish with reserved crumb topping and fresh peach slices |
