Marinated Broccoli Appetizer
Broccoli Quiche
Broccoli And Bean Pasta
O'Casey Broccoli



Marinated Broccoli Appetizer

1 pkg. raw broccoli, cut sm.
1 cup cider vinegar
1 1/2 cup oil
1 Tbsp. sugar
1 Tbsp. dill weed
1 Tbsp. Accent
1 tsp. salt
1 tsp. pepper
1 tsp. garlic salt

Mix all ingredients well, except broccoli. Add broccoli and marinate 24
hours, stirring occasionally. Drain and serve. HINT: I like to use a
variety of vegetables, zucchini, cauliflower, cucumbers, mushrooms,
carrots.



Broccoli Quiche

1 cup Bisquick
1/2 cup oil
1/4 cup milk
6 slices American cheese, broken into pieces
4 slices Swiss cheese, broken into pieces
1/2 cup grated Parmesan cheese
4 eggs
Garlic powder to taste
1 pkg. frozen chopped broccoli

Cook broccoli according to directions; drain. Beat eggs, add all
ingredients to eggs. Bake at 350 degrees for 30 to 35 minutes in 8"x8"
greased pan. Parent



Broccoli And Bean Pasta

1 clove garlic, chopped or sliced
1 hot cherry pepper
1 bunch broccoli, sliced
1/8 cup olive oil
6 oz. any pasta
1 (10 oz.) can white kidney beans (Progresso)
1/4 cup red wine
4 oz. water

Place oil and garlic in non-stick pan. Brown garlic slightly, then add hot
pepper and broccoli. Season to taste with salt, parsley and black pepper.
Then add beans, 4 oz. water, 1/4 cup any red wine. Cook until broccoli is
al dente. Prepare pasta and drain. Combine pasta and bean and broccoli
mixture. Serves 2 to 4 people.



O'Casey Broccoli

1 sm. whole head garlic
Vegetable cooking spray
3 Tbsp. lemon juice
8 cup fresh broccoli flowerets (about
1 1/2 lbs.)
2 tsp. grated lemon rind

Remove outer covering on garlic. Do not peel or separate cloves. Wrap
garlic in aluminum foil coated with cooking spray. Bake at 325 degrees for
1 hour; let cool 10 minutes. Separate cloves and squeeze to extract garlic
pulp; discard skins. Position knife blade in food processor bowl; add
garlic pulp and lemon juice. Process until well blended; set aside.
Arrange broccoli in a vegetable steamer over boiling water; cover and cook
5
minutes or until crisp tender. Combine broccoli and garlic mixture in a
bowl; toss gently to coat. Sprinkle with lemon rind. Yield: 8 servings
(about 29 calories per 1 cup serving).

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