Cheesy Broccoli-Rice Bake

1 cup uncooked regular long-grain white rice
2 cups water
1 tablespoon butter or margarine
1 large onion, chopped (1 cup)
1 loaf (16 oz) prepared cheese product, cut into cubes (15oz Cheez Whiz)
1 can (10 3/4 oz) condensed cream of mushroom soup (low sodium)
2/3 cup milk
1/4 teaspoon pepper, if desired
2 cups fresh broccoli florets (1/2 inch) (3 cups)
1 cup fine soft bread crumbs (about 1 1/2 slices bread) (Cheese Garlic Croutons, 6 oz bag - crushed)
1 tablespoon butter or margarine, melted (omitted)

Shredded cheese - enough to cover the casserole to your liking

Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook rice in water as directed on package.

Meanwhile, in 10-inch skillet, melt 1 tablespoon butter over medium-high heat. Add onion; cook, stirring occasionally, until crisp-tender. Reduce heat to medium. Stir in cheese, soup, milk and pepper. Cook, stirring frequently, until cheese is melted.
Stir in broccoli and rice. Spoon into baking dish. In small bowl, mix bread crumbs and 1 tablespoon melted butter, sprinkle over rice mixture. (skip the last step if you're using crutons)
May be prepared in advance up to this point – cover with aluminum foil and refrigerate for up to 2 days.
Remove from refridgerator and allow to warm to room temp. Uncover and sprinkle shredded cheese and crushed crutons on top.

Bake at 350 uncovered 30 to 35 minutes or until light brown on top and bubbly around edges.

Original recipe (in black) and picture from bettycrocker.com

Southern Zipper Cream Peas

1 lb – fresh shelled peas
5 to 6 – slices of bacon cut into small pieces
1 – small onion chopped fine
2 cloves garlic minced
1 tsp red wine vinegar
salt and pepper to taste
water

Make sure all the undesirable peas have been picked out - rinse remaining peas

In a large pot, brown the chopped bacon and onion.
Once the onion is soft and the bacon has rendered some of its fat, add the garlic but be careful that the garlic does not burn.  Add the rinsed peas to the pot and let the peas cook in the bacon fat for a few minutes, mixing occasionally.

Add enough water to cover the peas. Bring to a boil. Let the peas boil for a minute.

Reduce the heat and simmer on low for 30 to 60 minutes until the peas are tender.

Add the salt and pepper and vinegar and let cook for a few more minutes for flavors to develop.

Serve in a bowl and enjoy your southern treat.


Recipe from farmishmomma.com

Herbed Spaghetti Squash

1 small spaghetti squash, about 2 1/4 pounds
2 1/2 tablespoons butter
2 1/2 tablespoons finely chopped mixed soft herbs, such as basil, chives, chervil, parsley and sage
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper

Preheat the oven to 375 degrees F.

Using a sharp knife, cut the squash in half lengthwise and place, cut side down, in a baking dish. Add enough water to come 1/2-inch up the sides of the baking dish and cover with aluminum foil. Bake for 45 minutes, until the squash is easily pierced with a paring knife. Turn squash over and cover with foil again and continue to cook another 15 minutes, until the squash is very tender. Remove from the oven, uncover, and allow to cool slightly. Using a spoon, remove the seeds and discard. Using a fork, gently pull the strands of squash away from the peel and place the squash strands into a mixing bowl.

Heat a skillet. Add the butter, spaghetti squash, herbs, salt and pepper and toss thoroughly but gently to heat and combine. Serve immediately or cover and keep warm until ready to serve.

Emeril Lagasse

Acorn Squash with Cranberry Filling

4 acorn squash (1)
1 cup coarsely chopped fresh cranberries (bit over 1/4c)
¾ cup chopped pecans (1/4c)
½ cup brown sugar (3T)
½ cup butter, melted (3T)
½ cup orange marmalade (3T apricot preserves)
½ teaspoon ground cinnamon (1/8t)

Cut the squash in half lengthwise. Remove the seeds. Place the squash, cut sides down, on a buttered baking sheet. Bake for 30 minutes in a 375° oven. Combine the cranberries, pecans, brown sugar, butter, orange marmalade and cinnamon. Turn the squash cut sides up on the baking sheet. Fill each squash with the cranberry mixture. Cover with aluminum
foil. Bake for 45 minutes at 350° or until squash is tender.

(from decascranberry.com)