Hopping John Souffle ( adapted from BHG)

 

 

Hopping John Souffle

2 TB  butter or margarine

1 cup frozen onions and peppers

1/2 tsp minced garlic

3 TB all-purpose flour

2 cups  milk

1/2  teaspoon  salt

2 egg yolks

1 cup cooked rice (instant is fine)

1 can drained Rotel tomatoes

one 14-ounce can black-eyed peas, drained

2 egg whites

 

 

For sauce, melt butter or margarine in medium saucepan over medium-high heat.

Add onions, peppers and garlic

Cook and stir for several minutes, until softened.

Add flour; cook and stir 1 minute more.

Add milk; cook and stir for  5 minutes or until sauce has thickened slightly.

Remove from heat and add salt.

Place 1/4 cup of the sauce into a small bowl; stir in egg yolks.

Stir sauce/egg yolk mixture back into saucepan with remaining sauce.

Add cooked rice, Rotel, and black-eyed peas.

Beat egg whites with an electric mixer on high speed until stiff peaks form.

Gently fold egg whites into black-eyed pea mixture in saucepan.

Spoon mixture into a buttered 2 1/2 quart  baking dish

Bake at 400 degrees  for 45 minutes, covering with foil halfway through.

Let cool a bit, making sure it is done in the middle.

 

 

 

Thanksgiving Broccoli Rice Casserole

2 cups instant rice

16 oz frozen broccoli, thawed and patted dry

1 jar Tostitos Cheese Sauce ( or 1 jar Cheese Whiz)

1 can cream of broccoli or celery soup

1/2 soup can milk

1/2 cup Velveeta shreds

1 small can water chestnuts, chipped fine

2 cups frozen onions and peppers

1 stick butter or margarine

 

Saute onions and peppers in butter.

Mix all ingredients well

Cook on low in crock pot for 4 hours.

Stir halfway through.

Cheesy Asparagus with Potatoes and Rice

Cheesy Asparagus Rice

1 cup frozen mixed peppers and onions

1 stick butter (or margarine)

12 oz frozen small hashbrown potatoes, microwaved until thawed

1 can cream of broccoli soup

1/2 can petite diced tomatoes, drained well

1 can or jar of asparagus, drained and chopped into small pieces

4 oz velveeta cheese

1 cup instant rice, cooked

 

Saute the peppers and onions in melted butter. Add thawed potatoes and simmer until thick and translucent. Add soup, tomatoes, asparagus, cheese and rice.

Mix well and pour into casserole dish.

Bake at 350 for 30 minutes.  Stir and serve.

This is another basic “everything but the kitchen sink” recipe. Black olives or water chestnuts would also be good to add.Cream of anything soup could be substituted. Different types of shredded cheese could be used.

I love recipes that can be added to or taken from, depending on your personal taste. This one is very similar to my other asparagus recipe. I just wanted to post it to show other possibilities.

And bonus points for using a glass jar of asparagus- it had a neat shape and I will be making some sort of candle holder with it!