Broccoli Scalloped Potatoes

2 Tbls. chopped onion
4 garlic cloves, minced
1/4 cup butter, cubed
5 Tbls. all-purpose flour
1/4 tsp. white pepper
1/8 tsp. salt
2 & 1/2 cups milk
2 cups (8 oz) shredded swiss cheese, divided
2 lbs medium potatoes, peeled & thinly sliced
2 cups julienned fully cooked ham
2 cups frozen broccoli florets, thawed & patted dry

In a large skillet, saute onion & garlic in butter for 3-4 minutes or until crisp-tender. Stir in the flour, pepper and salt until blended. Gradually stir in milk. Bring to a boil, cook and stir for 2 minutes or until thickened. Stir in one cup of cheese. Reduce heat, cook for 1-2 minutes or until cheese is melted. Sauce will be thick. Remove from the heat, gently stir in the potatoes, ham, and broccoli. Transfer to a greased 9x13 inch baking dish. Sprinkle w/remaining cheese. Bake uncovered 20-25 minutes longer or until potatoes are tender and cheese is melted.

8 Servings

Grape & Broccoli Salad

6 cups fresh broccoli florets
6 green onions, sliced
1 cup diced celery
1 cup green grapes
1 cup seedless, red grapes
1 cup mayonnaise
1/3 cup sugar
1 Tbls. cider vinegar
1/2 lb. sliced bacon, cooked & crumbled
1 cup slivered almonds, toasted

Combine broccoli, onions, celery & grapes. Whisk the mayo, sugar & vinegar, pour over broccoli & toss to coat. Refrigerate until serving. Add bacon & almonds just before serving.

Broccoli Cheddar Soup

2-14oz can chicken broth
1 large bunch broccoli
2 bay leaves
3 Tbls grated onion for flavor
1/2 cup butter
3/4 cup flour
1 tsp salt and ground pepper
2 can evaporated milk + 1 cup milk
2 cups cheddar cheese

Steam broccoli, bay leaves, and broth together until broccoli is tender, not mushy.

In large soup pan melt butter and gradually stir in flour then slowly add your 2 + 1 cans milk. Add salt, pepper, and onion at this time also.

Take bay leaves out of broccoli and put 1/3 of the broccoli and 1/2 the broth in the soup pan and the other in blender to puree the broccoli. Then add to soup. Add 2 cups cheese and Enjoy!