Pot-Luck Favorites

Broccoli Do-nut Casserole

1 10 oz. pkg. chopped broccoli

2 c. ham, diced

1 c. shredded cheese

5 eggs

3 ½ c. milk

12 slices desired bread

½ tsp. each pepper, salt, dry mustard

Partially steam broccoli, drain. Use a donut cutter and cut 15 donuts from bread slices. Arrange leftover bread in bottom of 9 by 12 pan. Sprinkle cheese over bread, add broccoli. Add ham, cover with donut pieces. Beat milk and eggs together, add spices. Pour mixture over top. Cover and put in refrigerator overnight. When ready bake uncovered at 325 for 1 hour. Let stand 10 minutes before serving. Yummy with wheat or potato bread.

 

Lemon Almond Greens

2 c. fresh or frozen broccoli, green beans, or green vegetable mix

¾ c. sliced mushrooms

1 green onion, thinly sliced

1 tbs. butter or margarine

2 tbs. slivered almonds (or chopped pecans)

½ tsp. finely shredded lemon peel

Steam vegetables until crisp-tender. Drain. In small saucepan cook mushrooms and green onion in butter till tender. Remove from heat. Stir in nuts and lemon peel. Toss with hot vegetables. Great side dish with fish.