Recipes from my Bridal Shower

I want to share some family recipes with you.  These were given to me at my Bridal Shower almost 31 years ago.  They may not be healthy by today's standards, but they are delicious.

Broccoli Casserole

2 – 10 oz. pkgs. – frozen broccoli cuts
35 Ritz crackers
1/4 cup butter or margarine (more or less)
1/2 lb. grated sharp cheddar cheese

Partially cook the broccoli. Crush the crackers and mix the crumbs with the melted butter. Grease an 8 inch by 8 inch dish and put a layer of broccoli, cheese, crumbs and repeat. Bake at 325 degrees for 35 minutes til the cheese is melted.

Chocolate Chip Coffee Cake

Cake:

1/2 cup butter or margarine
1 cup sugar
2 eggs
1 cup sour cream
1 teaspoon vanilla
2 cups flour
1 teaspoon baking soda
1 ½ teaspoons baking powder

Topping:

1 cup sugar
2 tablespoons cinnamon
1 cup chocolate chips

Cream together the butter (or margarine), sugar and eggs. Add the sour cream, vanilla, flour baking soda and baking powder. Mix together. Spread the batter in a greased 10 x 7 inch pan. For the topping, mix together the sugar and the cinnamon (can use half of this mixture and it will still work well). Pour topping mixture over coffee cake and stir into the batter (a little) with the end of a wooden spoon. Sprinkle the chocolate chips on top. Bake at 350 degrees for 35 to 40 minutes.

Frozen Pickles

2 quarts sliced cucumbers (about 3)
1 onion, sliced
2 teaspoons salt
3 cups sugar
1 cup vinegar

Sprinkle the salt over the cucumbers and onions. Refrigerate for 2 hours. Heat the sugar with the vinegar and pour over the cucumbers and onions. Freeze.

Overnight Casserole

1 can cream of chicken soup
1 can cream of celery soup
1 can cream of mushroom soup
1 – 7 oz. package shell macaroni, uncooked
1 cup celery, chopped
2 cups ham, turkey or chicken
2 cups milk
1/4 cup onion, chopped

Topping: Buttered Bread Crumbs

Mix all of the above together and pour into a 9 x 13 inch pan. Refrigerate overnight. Top with buttered bread crumbs and bake at 350 degrees for 1 hour. (I have made this recipe for church potlucks and I prefer to use 3 cans of cream of chicken soup.)

Cracker Spread

2 – 8 oz. packages lite cream cheese
1 – 8 oz. can crushed pineapple, drained
1/3 cup chopped pecans
1/4 cup chopped green pepper
2 tablespoons chopped green onion
1 teaspoon seasoning salt

Mix all of the ingredients together and chill overnight.