Home Delivery

Home Delivery
Local news, sports, opinion and more. The Bureau County Republican is published Wednesday and Saturday mornings.

Text Alerts

Text Alerts
Stay connected to us wherever you are! With bcralerts, get breaking news updates along with other area information sent to you as a text message to your wireless device or by e-mail.

Email Newsletters

Email Newsletters
Keep up with what's going on in your community by reading the bcrbriefs. This easy to read synopsis of today's news will be emailed directly to you Tuesday through Saturday at no charge. Sign up today!
Judy Dyke

Food court 3-22


March is National Green Pepper and Broccoli Month. What better way to get some vegetables into your meals, especially ones that are good and tasty.

Pea and Broccoli Bake

1 16-ounce package frozen peas, thawed

1 16-ounce package frozen chopped broccoli, thawed and drained

1 10 3/4-ounce can condensed cream of mushroom soup, undiluted

1 8-ounce jar process cheese sauce

1 cup seasoned salad croutons

In a bowl, combine the peas, broccoli, soup and cheese sauce. Transfer to a greased 2-quart baking dish. Sprinkle with croutons. Bake, uncovered, at 350° for 12 to 17 minutes until bubbly. Serves 4 to 6.

Broccoli and Rice

1 10-ounce package frozen chopped broccoli

1 cup cooked rice

1/2 teaspoon celery salt

1 1/2 cups cubed processed American cheese

Cook broccoli according to package directions. Drain. Stir in rice and celery salt. Stir in cheese until melted. Serve immediately. Serves 4.

Stuffed Peppers

5 medium sweet green peppers

1 14-ounce jar spaghetti sauce, divided

3/4 pound uncooked bulk Italian turkey sausage

3/4 cup uncooked instant rice

1/2 cup crumbled blue cheese

1/2 cup chopped onion

1/4 cup chopped tomato

1/4 cup minced fresh parsley

2 tablespoons sliced ripe olives

1/4 to 1/2 teaspoon garlic powder

1/2 teaspoon salt

1/2 teaspoon Italian seasoning

1/2 teaspoon crushed red pepper flakes

Cut tops off peppers, Chop tops and set aside. Discard stems and seeds, set pepper cups aside. Reserve 3/4 cup spaghetti sauce, pour the remaining sauce into a slow cooker. Combine the sausage, rice, cheese, onion, tomato, parsley, olives, garlic powder, salt, Italian seasoning, red pepper flakes, and reserved chopped peppers and spaghetti sauce. Spoon into pepper cups, place in slow cooker. Cover and cook on low for 4 to 5 hours or until peppers are tender. Serves 5.

Wednesday Evening Broccoli

1/2 cup chopped onion

1/2 cup chopped celery

3 tablespoons oleo

1 can cream of chicken soup, undiluted

1/2 soup can of milk plus a little more

8 ounces Cheese Whiz or 8 ounces of Velveeta

2 cups cooked rice (1/2 cup raw rice, cook in salted water, cook as directed)

10 ounces package frozen chopped broccoli

Crushed potato chips

Sauté onion and celery in 3 tablespoons oleo. Mix onion-celery mixture with chicken soup and milk. Blend in Cheese Whiz or Velveeta. Add cooked rice and broccoli. Bake in casserole at 350° for 30 to 40 minutes. Top with crushed potato chips.

Broccoli Surprise

1 slightly beaten egg

1 10-ounce package frozen chopped broccoli (thawed partially)

1 8 1/2-ounce can cream style corn

1 tablespoon grated onion

1/4 teaspoon salt

3 tablespoons butter

1 cup herb seasoned stuffing mix

Combine egg, corn, onion and salt. In saucepan, melt butter and add stuffing. Toss to coat. Stir 3/4 mixture into vegetables. Mix. Turn into ungreased casserole dish. Sprinkle 1/4 cup stuffing on top. Bake at 350° for 35 to 40 minutes.

Baked Parmesan Broccoli

4 bunches broccoli, cut into florets

6 tablespoons butter, divided

1 small onion, finely chopped

1 garlic clove, minced

1/4 cup all-purpose flour

2 cups 2% milk

1 egg yolk, beaten

1 cup grated Parmesan cheese

1/2 teaspoon salt

1/8 teaspoon pepper

1/2 cup seasoned bread crumbs

Place half of broccoli in a steamer basket. Place in a large saucepan, over 1 inch of water. Bring to a boil, cover and steam for 3 to 4 minutes or until crisp tender. Place in a greased 13-by-9-inch baking dish. Repeat with remaining broccoli. Meanwhile in a small saucepan, over medium heat, melt 4 tablespoons butter. Add onion, cook and stir until tender. Add garlic. Cook 1 minute longer. Stir in flour, until blended, gradually add milk. Bring to a boil, cook and stir for 2 minutes or until thickened. Stir a small amount of hot mixture into egg yolk, return all to the pan, stirring constantly. Cook 1 minute longer. Cook and stir in the cheese, salt and pepper. Pour over broccoli. In a small skillet, cook bread crumbs in remaining butter until golden brown. Sprinkle over the top. Bake, uncovered, at 400° for 15 to 18 minutes or until well heated through.

Broccoli Salad

1 cup Miracle Whip

1/2 cup sugar (I use Splenda)

2 tablespoons vinegar (Balsamic, Tarragon or apple cider)

Chopped onion

Bacon bits (Oscar Mayer)

Craisins or Raisins

Broccoli (fresh cut into tiny florets)

Mix the first 3 ingredients together well and refrigerate overnight. When ready to serve pour over the broccoli, onions, bacon bits and Craisins. Use the amount of broccoli, onions, bacon bits and Craisins to your liking.

Broccoli Casserole

1 10-ounce package frozen broccoli

1 can mushroom soup

1/2 cup cheese, grated

1/4 cup milk

1/4 cup mayonnaise

1 egg, beaten

1/4 cup fine bread crumbs

1 tablespoon butter

Cook broccoli until tender. Drain. Place in casserole dish. Combine soup, cheese, milk, mayonnaise and egg, mix well. Pour over broccoli. Put bread crumbs on top of casserole, dot with butter. Bake at 350° until golden brown.

Broccoli Cauliflower Casserole

1 10-ounce package frozen broccoli

1 10-ounce package frozen cauliflower

1 can cream of celery soup

1 can cream of chicken soup

1 small jar of Cheese Whiz

3/4 cup Minute Rice, uncooked

Prepare frozen vegetables according to package directions. Drain. Combine all ingredients and bake at 350° for 30 minutes.

Summer Stuffed Peppers

8 medium sweet red, yellow or green peppers

1 1/2 pounds lean ground beef

1 medium onion, finely chopped

1 medium carrot, shredded

1/2 cup finely chopped cabbage

1/2 cup shredded zucchini

1 garlic clove, minced

1 28-ounce can diced tomatoes, undrained

1/2 cup uncooked long grain rice

1 tablespoon brown sugar

1/4 teaspoon dried basil

Pepper to taste

Cut the tops off each pepper and set aside. Remove seeds and membranes. Cook whole peppers in boiling water for 2 to 3 minutes or until crisp tender. Remove and invert on paper towels to drain. Remove stems from pepper tops and chop enough of the tops to make 1/3 cup. In a skillet, brown beef over medium heat. Add onion, carrot, cabbage, zucchini, garlic and chopped peppers. Sauté until tender. Add tomatoes, rice, brown sugar, basil and pepper. Reduce heat, cover and simmer for 20 minutes or until the rice is tender. Stuff hot meat mixture into peppers. Put pepper back into oven for 10 minutes at 350° to be sure they are good and hot.

Stuffed Peppers

I do the simple stuffed peppers. I cut off the stems and seed the peppers. Wash and boil in water for about 5 minutes. Drain and fill with the canned Roast Beef Hash. Bake at 350° until peppers are tender and browned.

Hope you enjoy these recipes as much as I do. They’re good, plus they’re healthy too. If you need to reach me you can email me at judyd2313@frontier.com or drop a line to my attention to the BCR, P.O. Box 340, Princeton, IL 61356.