Arnie’s Broccoli Casserole

2 small pkgs chopped, frozen broccoli (or equivalent)
1 can cream of mushroom soup
2 eggs, well beaten
1 medium onion or 5 green onions, heads and stems, from Bob’s garden… original ;o)
1 cup mayonnaise
Little Salt and pepper

1 cup sharp cheddar cheese

1/2 cup croutons (I toast one slice of bread and cut up)
1/2 stick buttah

Cook broccoli and drain well. While draining:

Combine soup, eggs, mayo, onion, salt and pepper.
Add broccoli to mixture. Pour in greased casserole or baking dish.
Sprinkle cheese over mixture.
Melt butter in pan and add croutons. Stir to absorb butter. Sprinkle over casserole.

Bake at 350 for 45 minutes.

Original recipe from Arnold Colditz, given to Libby Davidson, Bob’s wife. Bob and Libby worked on Arnold and Rudy’s farm. I’ve seen the recipe with slight variations, so it probably wasn’t original…but the onions from Bob’s garden make it so!

Whole Wheat Pizza Crust

This is so basic but so easy. Makes one crust, and it has never failed.

3/4 cup whole wheat flour
3/4 cup all purpose flour
1 1/4 tsp. yeast
1/2 cup warm water
1 tsp. sugar
1/2 tsp. salt
2 T. Olive oil
Shakes of: garlic powder, flax seed, Italian seasoning, Oregano (spices of choice)

Mix yeast, warm water and sugar. Let sit while you:

Mix flours, salt, flax seed and spices in mixing bowl.
Add yeast/water mixture and oil.
Mix with mixer, until incorporated. (I’ve also just done it by hand and/or with a wooden spoon, and it turns out great as well.)
Using dough hook (or your hands), knead for 4 to 5 minutes, adding additional all-purpose flour by Tablespoon as needed to thicken dough. Should pull away, but won’t look or feel exactly like regular pizza dough.
Put a little oil around ball, and leave in mixing bowl.
Cover, let rise in warm place for 30 to 45 minutes.
Remove, knead a bit with floured hands. Let rest for 10 min.
Shape in pizza pan of choice; I use a regular cast iron 12 inch skillet, but it can be bigger.
Let sit for oh, 15 minutes. Poke a few holes with fork. Place CRUST in 500 degree oven for 5 minutes.
Remove from oven. Add toppings… I top it with pepperoni, mix of mozzarella and monterey jack cheeses, (maybe thin slivers of onions and green pepper, depending on what Dad wants).
Put back in oven for 5-7 minutes longer, or until edges are brown.

Cut pizza, get what you want, then turn others loose. I like to have small bowls of FRESH vegetables to add as well: green onion, green pepper, banana pepper, whatever you like, along with pepper flakes.

Spicy Nuts

1 to 2 T. Dried, crushed red pepper
3 T. Olive oil
4 garlic cloves, crushed
24 oz. assorted nuts of your preference (peanuts, pecans, cashews, mixed)
1 tsp. salt
1 tsp. chili powder

Pour oil into large skillet. When warm, add red pepper and crushed garlic, and stir for 1 minute on medium heat. Stir in nuts, cooking on medium heat, continuing to stir constantly, for 5 minutes.

Remove from heat; sprinkle with salt and chili powder, stirring well to mix.

Drain on paper towels. Cool completely and store in air-tight container. Adjust heat next time if you have tongue blisters… 😉