RECIPES OF THE WEEK

APPLE BREAKFAST POPOVER

4 egg whites
½ cup milk
½ cup all-purpose flour
1 Tbsp. butter, melted
1/8 tsp. salt
1½ cups chopped peeled apples
½ cup apple jelly
2 Tbsp. water
1/8 ground cinnamon

In a mixing bowl, beat the egg whites, milk, flour, butter and salt until smooth. Pour into an 8-in. square baking dish coated with nonstick cooking spray. Bake at 400° for 20-25 minutes or until golden and puffed. Meanwhile, in a small saucepan, combine the apples, jelly, water and cinnamon. Heat over low heat until jelly is melted and mixture is heated through. Cut popover into quarters; serve with apple topping.

Yield: 4 servings

 

CREAMY BROCCOLI LASAGNA

9 uncooked lasagna noodles
¼ cup chopped onion
¼ cup butter
¼ cup all-purpose flour
2 tsp. chicken bouillon granules
¾ tsp. garlic salt
¼ tsp. pepper
¼ tsp. dried thyme
2-1/2 cups milk
6 cups broccoli florets
1-1/2 cups small-curd cottage cheese
2 jars (4-1/2 ounces each) sliced mushrooms, drained
2 packages (6 ounces each) sliced Swiss cheese

Cook noodles according to package directions. Meanwhile, in a large saucepan, sauté onion in butter until tender. Add the flour, bouillon, garlic salt, pepper and thyme; stir until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add broccoli; cook for 3-5 minutes. Stir in cottage cheese and mushrooms. Drain noodles.

In a greased 13-in. x 9-in. x 2-in. baking dish, layer three noodles, a third of the sauce and a third of the Swiss cheese. Repeat layers twice. Bake, uncovered, at 350° for 35-40 minutes or until bubbly and broccoli is tender. Let stand for 10 minutes before cutting.

Yield: 12 servings

 

This recipe plus many others are in our cookbook that is for sale in the market.

Mood's Farm Market Cookbook

These cookbooks are also available in the market

Apple Sampler

Zucchini Sampler