This is a simple side dish casserole. Use frozen broccoli and if you can’t find exactly 10 oz packages, you can just weigh it out and save the rest for another meal. I personally would chop the broccoli fine. Rice-Broccoli Casserole 350 1 hour 1 10 oz pkg chopped broccoli 1 c long grain rice … Continue reading
Navy beans are those plump white beans you often find in soups. They have a lovely flavor that lends itself to ham & bacon in soup and chili. These days, most people buy their beans “presoaked” in a can so they will be able to make their dish faster. But if you like to buy … Continue reading
There are many types of cabbage rolls from all over the world. Some have a sauce and others don’t. This particular one does not have a sauce but I think you could add one fairly easily to suit your taste. You will notice that this recipe also does not have a lot of instructions, only … Continue reading
This is an interesting concept – grilling peaches. Let’s get fancy! One thing I like about these institutional recipe cards is they cover basic methods very clearly, so the user learns the skills needed to create delicious dishes and can transfer this knowledge to future cooking. Even though I still follow recipes for new dishes, … Continue reading
This one seems like it’s trying for a “south of the border” flair. I like chili-lime combinations, but I’m not fond of Chipotle chili, so I’d probably try a different flavor. The picture suggests lime wedges and grilled corn, both delicious. After slicing, you may want to serve with corn tortillas, black beans, and a … Continue reading
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