Recipe of the Day: Broccoli Cheese Rice

Broccoli Cheese Rice


3/4 cup uncooked rice
1/2 onion
1 can of cheddar cheese soup
1 small package of frozen broccoli pieces
1 teaspoon butter or margarine

Cook rice according to package directions. Chop up the onion and saute in butter in a frying pan. When the onion is tender and translucent, add the broccoli and saute 2 or 3 minutes. In a casserole dish, mix the cooked rice, the onion and broccoli, and the cheddar cheese soup together. If too thick, add a little milk. Sprinkle with Parmesan cheese and paprika, if you like. Bake at 325 degrees for 20-30 minutes.

Broccoli Cheese Rice


Vintage TMI Tuesday: Gone Hollywood

Another old TMI snagged from Sassy Cat: Sassy Cat: Gone Hollywood

1. If a screenwriter turned you into a character in a movie,
a. What stock Hollywood character would it be most like? The Girl Next Door
b. What actor/actress would play you? Cybill Shepherd


2. What genre of movie is your life most like? For example: romantic comedy, goofball comedy, spy, coming of age, action/adventure, sci-fi, etc    Probably coming of age.

3. What kind of scene in a movie would you like to play most? Why? A high speed car chase that ends in a love scene
a. Argument
b. Love scene
c. Gun fight
d. High-speed car chase

4. Have you ever looked around you and thought “this is like a scene from a movie”? There are times when I’ve wondered why there was no background music.

5. Have you ever looked at a character in a movie and said, “Hey, that could be me”? Way too often but I can’t come up with a specific example.

man holding clapper board
Photo by Martin Lopez on

Recipe of the Day: MERINGUE KISSES


4 egg whites, at room temperature
1/4 tsp. salt
1/4 tsp. cream of tartar
1 c. sugar
3/4 tsp. vanilla or 1/4 tsp. almond extract
1-2 drops red or green food coloring (optional)

Preheat oven to 250 degrees. Line baking sheets with foil. Beat egg whites with a rotary beater or electric mixer at moderate speed until foamy; stir in salt and cream of tartar, add sugar 1 tablespoon at a time, beating well after each addition. Add vanilla and food coloring, if you wish to tint meringue a pastel color. Beat hard at highest speed until meringue is glossy and forms peaks that stand straight when beater is withdrawn.

Drop by rounded teaspoons 2 inches apart on prepared cookie sheets, leaving surface peaked or smooth into rounded caps. If you prefer, pipe meringue through a pastry bag, fitted with a medium sized plain or star tip making each kiss about 1 1/2 inch diameter.
Bake 35-45 minutes, until creamy-white and firm. For crisp kisses, turn off oven and let kisses cool in oven 2-3 hours without opening door. For chewier kisses, lift foil and kisses to wire rack to cool. Peel kisses from foil, using a spatula to help loosen, if necessary. Store airtight. 20 calories per cookie. Yield: 3 1/2 dozen.

1 1/2 cups heavy cream
1 tablespoon light corn syrup
2 tablespoons unsalted butter
2 1/2 cups semi-sweet chocolate, finely chopped
1 tablespoon Dutch process cocoa powder
Scald the cream; while barely simmering, stir in the corn syrup and butter, just until melted.
Turn off heat. Stir in chocolate and cocoa powder, leaving (about 5 minutes) until chocolate has melted. Stir gently until smooth.
Refrigerate for 2 or 3 hours, stirring occasionally until mixture is of a spreadable consistency.