Recipes by Arlene

• 2 packages frozen chopped broccoli, thawed but not cooked
• 2 cans cream of celery soup
• 1 can water chestnuts, drained and sliced
• ½ cup shredded cheese
• 1 cup bread crumbs
• 3 tbsp. melted butter

Mix broccoli, soup and water chestnuts and pour into greased casserole. Add cheese, bread crumbs and melted butter. Bake 30 minutes at 400 degrees.

• 20 oz. frozen chopped broccoli
• ¼ cup butter or margarine
• ¼ cup flour
• 2 cups milk
• 1 small onion, chopped
• ¼ tsp. grated nutmeg
• ¼ tsp. thyme
• salt to taste
• buttered croutons

Cook broccoli until it separates. It does not need to be completely cooked. Drain well.

Melt butter and mix with flour. Add milk. Bring to boiling, stirring constantly. Add broccoli to white sauce and season with next four ingredients.

Pour into small pan and bake at 350 degrees for 30 minutes. Remove from oven and sprinkle with croutons. Return to oven for an additional 15 minutes.

• 3 – 10 oz. pkgs frozen broccoli cuts
• 8 oz. Velveeta cheese, cubed
• ¼ lb butter plus 4 tbls
• Ritz crackers

Cook frozen broccoli as the package directs. Melt in Velveeta cheese and ¼ lb butter. Mix all together and pour into greased casserole dish and crumble half tube of Ritz crackers on top with 4 tbls butter. Bake at 325 degrees for 30 minutes.