Trusted Contributor
Posts: 1,132
Registered: ‎03-09-2010



Relief!!!! Glad to see you posting again!  It's not like you to be gone for so long.Smiley Wink


Next ingredient: canned corn


Esteemed Contributor
Posts: 7,144
Registered: ‎11-15-2011


Broccoli and corn together didn't sound good to me until my SIL served this dish!  Unbelievely delicious!


Broccoli Corn Bake


  • 1 ½  cups crushed butter-flavored crackers
  • 3 tablespoons butter, melted
  • 2 ½  cups frozen broccoli cuts, thawed
  • 1 can (15-1/4 ounces) whole kernel corn, drained
  • 1 can (14-3/4 ounces) cream-style corn


  • 1. In a large bowl, combine cracker crumbs and butter; set aside 1/2 cup for topping. Stir in vegetables to the remaining crumb mixture.
  • 2. Transfer to a greased 1-1/2-qt. baking dish. Sprinkle with reserved crumb topping.
  • 3. Bake, uncovered, at 350° for 30-35 minutes or until bubbly and top is golden brown.

Next ingredient:  Potatoes


Honored Contributor
Posts: 9,827
Registered: ‎03-09-2010




Thank you! If I live through this school year I promise to be a regular poster again!


Next ingredient: Potatoes

~ house cat ~
Honored Contributor
Posts: 10,404
Registered: ‎05-15-2016


That dressing looks delicious, @house_cat, I'll try that out as soon as possible and @Zhills My mouth is watering over that broccoli and corn casserole!  Lots of wonderful recipes this month already!


This is a favorite of ours for extra mashed potatoes after the holidays


Party Potatoes


These creamy tasty potatoes can be made the day before and stored in the refrigerator until you're ready to pop them in the oven (I often do that). The garlic powder and chives add zip, and the shredded cheese adds color. —Sharon Mensing, Greenfield, Iowa
TOTAL TIME: Prep: 15 min. Bake: 50 min.YIELD: 12 servings.


  • 4 cups mashed potatoes (about 8 to 10 large) or 4 cups prepared instant potatoes
  • 1 cup sour cream
  • 1 package (8 ounces) cream cheese, softened
  • 1 teaspoon minced chives
  • 1/4 teaspoon garlic powder
  • 1/4 cup dry bread crumbs
  • 1 tablespoon butter, melted
  • 1/2 cup shredded cheddar cheese


  • 1. In a large bowl, combine potatoes, sour cream, cream cheese, chives and garlic powder. Turn into a greased 2-qt. casserole. Combine bread crumbs with butter; sprinkle over potatoes.
  • 2. Bake at 350° for 50 to 60 minutes. Top with cheese and serve immediately.

Next Ingredient: DAY OLD BREAD

Respected Contributor
Posts: 3,113
Registered: ‎09-30-2010


[ Edited ]

@momtochloe Thank you, as always, for starting us off in this eleventh month of 2020.


So onto a recipe for using DAY OLD BREAD.


                                  Welsh Rarebit

             Fix-It and Forget-It Cookbook Collection

                Good Books, Intercourse, PA, 2005

             Dawn J. Ranck & Phyllis Pellman Good

     Recipe, from Sharon Tempe, Mequon, WI, Page 21


Featured Ingredient: DAY OLD BREAD


12 oz can of beer

1 Tbsp dry mustard (I use Colman's)

1 Tsp Worcestershire sauce

1/2 Tsp salt (I use a scant dash, if at all)

1/8 Tsp pepper, black or white (I use white)

1 lb American cheese, cubed

1 lb sharp cheddar cheese, cubed

Day old Italian or French loaf of bread

Bacon, cooked until crisp

Tomato slices


1.  In slow cooker, combine beer, mustard, Worcestershire sauce, salt and pepper.

2.  Cover and cook on high 1 to 2 hours until mixture boils.

3.  Add cheese, a little at a time, stirring constantly until all the cheese melts.

4.  Heat on high 20 to 30 minutes, with cover off, stirring constantly.

5.  Serve hot over slices from bread loaf.  Garnish with bacon or tomato slices.



Washington, DC


Next Ingredient:  WHITE RICE




Honored Contributor
Posts: 10,404
Registered: ‎05-15-2016


I can't believe I have never tried Welsh Rarebit before, thanks for the recipe, @aroc3435, that looks delicious. 


Greek Style Rice Pilaf


  • 1 onion
  • 1 garlic clove
  • 3 tbsp extra virgin oil
  • 1 1/2 cups long grain white rice
  • 1/2 tsp dried oregano
  • 2 lemons
  • 2 1/4 cups vegetable broth
For garnish
  • 3 tbsp chopped oregano
  • 1 tbsp chopped parsley
  • 1 tbsp extra virgin olive oil
  • Salt and pepper
  • Peel and chop the onion into small chunks then peel and mince the garlic.
  • Heat the extra virgin olive oil in a large saute pan/ deep frying pan (Use one you have a lid for)
  • Add in the onions and cook over low heat for 4-5 minutes until soft, Add the garlic and cook for a further minute.
  • Pour in the rice and stir to coat in the olive and onion mixture.
  • Add the zest and juice of one lemon, the dried oregano and then pour in the hot vegetable broth.
  • Bring to a simmer then cover and cook for 15 minutes over low heat.
  • Once the time is done, remove the pan from the heat and leave it covered for 10 minutes.
  • Once this time is done, remove the lid and squeeze over the juice of the remaining lemon.
  • Taste the rice for salt, then garnish with your fresh herbs and finish with extra virgin olive oil and plenty of black pepper and salt if needed.


CALORIES: 274kcal | CARBOHYDRATES: 43g | PROTEIN: 4g | FAT: 10g | SATURATED FAT: 1g | FIBER: 2g | SUGAR: 2g | VITAMIN A: 190IU | VITAMIN C: 20.6mg | CALCIUM: 27mg | IRON: 0.7mg
Next Ingredient: CELERY
Honored Contributor
Posts: 15,065
Registered: ‎02-27-2012


[ Edited ]



THAT'S Welsh Rarebit?


I always thought it was Welsh RABBIT !  LOL !


I had no idea it was a meatless dish!


I am just going to have to try that!


Thanks for sharing something new to me!




Next Ingredient:  celery

Respected Contributor
Posts: 3,113
Registered: ‎09-30-2010


                     Cold New Orleans Chicken Spaghetti

             Bayou Cuisine--Its Tradition and Translation

              Published by St. Stephen's Episcopal Church

      Indianola, Mississippi, 5th Printing, 1975, Pages 89 to 90


Featured Ingredient:  CELERY


First make French Dressing as follows:


3 Tbsp Champagne Vinegar (I use wine or tarragon vinegar)

1/2 cup olive oil

1 Tsp table salt (I use less--a pinch)

1 Tsp sugar

1 Tsp paprika 

Few drops of Tabasco sauce

1/4 Tsp. garlic powder (I also use 2 cloves fresh minced garlic)

Whisk thoroughly.




Cook 1 lb. thin spaghetti or vermicelli as package instructs.  Marinate overnight in the French dressing (enough to coat) and season with 1/2 Tsp paprika and 1/2 Tsp onion powder and a few more drops of Tabasco sauce to cook's taste.  Mix well.


Assemble 4 cups cut up cooked chicken and 3 stalks finely diced celery, and a dash of fresh black pepper.  Mix with 1 cup mayonnaise and add a dash of fresh lemon juice.  Mix with the spaghetti in layers and then combine thoroughly with the French dressing.  Let stand, refrigerated overight. 


Garnish with:  Marinated avocado, artichoke hearts, fresh tomatoes,  mushrooms, or hearts of palm.



Washington, DC


Next Ingredient:  POSTER'S CHOICE 


Honored Contributor
Posts: 9,798
Registered: ‎03-26-2010


OK, my choice will be BACON.  I chose this recipe because it brings back memories when my mother would make it.  I never got her recipe and found this online a few years ago....very close.  Makes a good appetizer or fix for a luncheon.


BACON Cream Cheese Bites


1 loaf of English Muffin Bread or Pepperidge Farm White 

   Bread, crusts cut off

1 12 oz. tub cream cheese spread*

1/2 cup chopped fresh chives*

1 lb. BACON, regular cut


Preheat oven to 400 degrees.  Line a baking sheet with aluminum foil.  Set aside.


Spread a thin layer of cream cheese on each slice of bread.  Sprinkle 1/2 teaspoon of chives on top of cream cheese.  Starting at one end, roll each slice of bread into a tight cylinder.  Wrap a slice of BACON around each cylinder, spiraling to cover the whole piece of bread.  Cut each cylinder in half.  (Do not use toothpicks; may burn in oven.)


Place on baking sheet until crispy and BACON is cooked through, about 20-30 minutes.  Serve warm.


* Or buy the combined cream cheese with chives spread.



Honored Contributor
Posts: 10,404
Registered: ‎05-15-2016


@aroc3435 This looks so good! It looks like I need to start a couple of days before I serve it? I'm looking forward to trying it!


Stir Fry Zucchini Noodles (Zoodles!)


This is an easy weight watchers recipe I like 

WW Freestyle: 3
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Delicious, low-carb, healthy Stir Fry made with spiralized zucchini and onions tossed with teriyaki sauce and toasted sesame seeds.
Course: Salads/Side Dishes
Cuisine: Asian
Servings: 4
Calories: 137
Author: Katerina | Diethood
  • 2 tablespoons vegetable oil
  • 2 yellow onions , spiralized
  • 4 small zucchini , spiralized, patted dry with paper towel
  • 1 tablespoon low sodium soy sauce
  • 2 tablespoons low sodium teriyaki sauce
  • 1 tablespoon sesame seeds
  • Heat oil in a wok over medium heat.
  • Add onions and cook for 4 to 5 minutes, or until translucent and tender.
  • Stir in zucchini and continue to cook for 2 minutes.
  • Add soy sauce, teriyaki sauce and sesame seeds; mix and continue to cook for 5 minutes, or until zucchini is tender.
  • Remove from heat.
  • Serve.
Nutrition Facts
Stir Fry Zucchini Noodles (Zoodles!)
Amount Per Serving
Calories 137Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 6g30%
Cholesterol 0mg0%
Sodium 496mg21%
Potassium 621mg18%
Carbohydrates 13g4%
Fiber 3g12%
Sugar 8g9%
Protein 4g8%
Vitamin A 390IU8%
Vitamin C 39.2mg48%
Calcium 63mg6%
Iron 1.4mg8%
* Percent Daily Values are based on a 2000 calorie diet.