Wednesday, March 31, 2010
Broccoli Souffle and Sue's Lemony Salmon
I had a fun girls night this past weekend and enjoyed cooking with my fiance's grandmother. We made Broccoli Souffle - a recipe passed along to me from a Clemson friend and a delicious Lemony Salmon.
The Broccoli Souffle would be a great addition to your Easter menu. Hope you enjoy both recipes as much as we did!
2 pkgs. frozen, chopped broccoli (2 lbs.)
1 can cream of celery soup
1 c. real mayo
3 tablespoons grated or finely chopped onion
2 eggs, beaten
1 c. grated sharp cheddar cheese
1 stack Ritz crackers
1 stick melted butter or margarine, 1/2 c.
Cook broccoli until tender; drain and cool. Mix soup, mayo, onion, egg and cheese; stir in the cooled broccoli. Spoon mixture into a lightly greased 3 1/2 to 5 qt slow cooker. Mix 1 stack of crushed Ritz crackers with margarine or butter. Put on top. Cook on high for 2 to 3 hours. If you would like to bake it instead of using the crock pot, cook for 20-25 minutes at 350 degrees until hot and bubbly.
Sue's Lemony Salmon
2 servings of salmon
1 lemon, juiced
1/4 c. melted margarine (1/2 stick)
Old Bay seasoning
McCormick Lemon Pepper Grill Mates
Place salmon on greased baking pan. Coat top with Old Bay and lemon pepper grill seasoning. Meanwhile, combine melted margarine with lemon juice in a small cup.
Broil filets for about 8 minutes, but cooking time really depends on the thickness of the salmon filets. Keep an eye on them while they're broiling and take them out of the oven when they reach the desired color. If you like salmon on the rare to medium-rare side, remove earlier.