Hello my friends. Hope you are all healthy and safe. I spent two months in Arizona during the beginning of the pandemic. That was a very quiet vacation for me, but cheap. No bars, shopping or restaurants. What a way to save money!
I told my little sister Patti that I thought I was normal. She reminded me that I had never been normal. We have to stay positive and still laugh at ourselves and with others. It helps!
This month I will be featuring three Side Lake gals recipes.
Rita Charter’s vegetable casserole. You can put any kind of veggies in it. She crushed pretzels and put in a pan with some butter for a few minutes. So good!
Par-boil or steam 2-3 broccoli crowns, broken into florets ( or use a bag of frozen broccoli)
Cube 1/2 cup of American cheese or Velveeta
Make 1 recipe of white sauce, using 3 T. Butter, 3 T. Flour, 1/4 tsp. Salt, 1 c. Milk or more, depending on how thick you want the sauce, a dash of onion powder and garlic powder to taste.
Melt the butter over low heat in a saucepan. Whisk in the flour and cook that mixture over low heat, stirring until it is smooth and bubbly. Stir in the milk and heat to boiling. Cook for 1 minute, stirring constantly. Add the seasoning and the cheese. Remove from the heat and stir the cheese in, until it is melted and the mixture is smooth.
Place the broccoli in a buttered baking dish and pour the cheese mixture over it. Top with buttered Panko bread crumbs or crushed Ritz crackers or finely crushed pretzels. Bake for about 45 minutes at 325.
Next is Marie Pogorelc Erickson’s recipe for a Brie dip. This is addicting. Marie worked with me at the Interpretative Center while in college the summers of 1983 and 1984. We are still friends. Ask her about Bobby Vee. She is very special to me.
Sugar and Nuts – Glazed Brie
1/4 C Brown Sugar
1/4 C Chopped Pecans
1 Tbsp Whiskey or Brandy
14 oz Brie Round (1)
Mix the first 3 ingredients
Place Brie on oven proof platter and bake @ 500 degrees for 4-5 min.
Sprinkle sugar mixture over top of Brie and bake an additional 2-3 min.
It should be heated through but not melted.
Jean Jaranson made at a social distancing soirée. A great hit.
Clean and pare out center of large strawberries. Dip them in melted chocolate. Let harden. Put in an empty egg carton. When ready to serve fill with Amaretto and cover with Reddi Whip. One gulp! Delightful.
I am so proud of my grandson Cedric Abel who graduated from Sauk Centre high school. He is going to Concordia in premed and theatre. This kid has a voice on him that you cannot believe!
So until next month, keep healthy and happy and keep smiling!
Mona Meittunen Abel
Recipe Diva / Former Go-Go Dancer