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Thursday, March 3, 2011

Broccoli Casserole

I am participating in the Farmer's Daughters Market at Dothan Nurseries.  It is held the first Friday of each month during January, February, and March.  In April and May, the Market will be every Friday.  I will be there to sell my jellies.  I will be selling Blackberry Jelly, Mayhaw Jelly, Pear Honey, Strawberry Figs, and Hot Pepper Jelly.  The Bread Lady will be there selling her breads and I can tell you her Cinnamon Bread is a delight.  Wendy's Produce will have fresh sweet potatoes, lettuce, broccoli, and other fresh produce and jellies.  Amanda had spiced pecans and trail mix and Susan had delicious pound cake last month.  There was some lovely woodwork, frozen casseroles, and satsuma marmalade.  If you're in the Dothan area, come see what's going on at the Farmer's Daughters Market on Friday, March 4th, from 9:00 a.m. to 12:30 p.m. at Dothan Nurseries on Montgomery Highway, across from Loftin's.

I love broccoli and cheese together.  For me, the broccoli has to be cut up into small pieces, whether it's for a casserole or for a salad.  I first tried this casserole at a Clinic lunch many years ago and liked it so much that I brought home the recipe and added it to my recipe collection.  I hope you will make this recipe for your family and see if you think it's a keeper, too.

                                                         Broccoli Casserole

1 - 16 oz. pkg. frozen chopped broccoli
1/4 stick margarine, melted
1/2 lb. Velveeta, melted
1/4 lb. Ritz crackers, crushed
1/2 stick margarine, melted

Cook and then drain broccoli.  Add 1/4 stick margarine and Velveeta.  Stir until Velveeta is melted.  Pour into a buttered casserole dish.  Spread crackers over top and pour melted margarine over crackers.  Bake at 350 degrees uncovered for 20 - 30 minutes.

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