3 Holiday Recipes from our Kitchens to Yours

What better way to beat the cold than with some delicious holiday cooking?  We have so many talented cooks disguising themselves as accounting staff, construction support staff, sales staff, and more, so from our kitchens to yours – here’s a sampling of some of our staff’s favorite holiday recipes.  Get cookin’!
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Broccoli, Cheese & Rice – Crystal Hawkins, Accounting 

  • 1 lg. pkg. frozen broccoli
  • 1 sm.  can Milnot (canned milk product)
  • 1 sm. can cream of mushroom soup
  • 1 sm. can ceam of cheddar/cheddar broccoli soup
  • 2 ½ cups minute rice
  • 2 ½ cups water
  • 1 block Velveeta
  • 2 tbsp. butter
  • 1 tbs. worcestershire sauce
  • 1 tbs. onion flakes
  • Salt & pepper to taste 

In a large pan cook 2 ½ cups of minute rice with 2 ½ cups of water and 2 tbsp. butter (until rice is tender).  Add Milnot, cream of mushroom, cream of cheddar/cheddar broccoli Soup, 1 tbs worcestershire sauce & onion flakes and salt & pepper to taste.  Preheat oven to 350.  Cook broccoli until soft.  Add broccoli to large pan.  Cut Velveeta into cubes and add to large pan mixture.  Place large pan mixture into a buttered casserole dish.  Top the mixture with slices of Velveeta.  Put in the oven and bake for 30-45 minutes.  Top layer of cheese should be melted and slightly browned.
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Caramels – Rebekah Koller, Office Clerk 

Makes 1 dozen caramels

  • 1 cup heavy cream
  • 3 tablespoons butter, cut into three one-tablespoon pieces
  • 1 teaspoon fleur de sel (a type of sea salt sold at most health food stores and specialty food markets)
  • 1 1/2 cups sugar
  • 1/4 cup water

Special equipment: parchment paper*, candy thermometer

Line bottom and sides of an 8-inch-square baking pan with parchment paper, then lightly oil parchment.  Bring cream, butter and fleur de sel to a boil in a small saucepan, then remove from heat and set aside.  Boil sugar and water in a 3- to 4-quart heavy saucepan, stirring until sugar is dissolved. Boil, without stirring but gently swirling pan, until mixture is a light golden caramel.  Carefully stir in cream mixture (mixture will bubble up) and simmer, stirring frequently, until caramel registers 248 degrees on the candy thermometer, 10 to 15 minutes. Pour into baking pan and cool for at least 2 hours.  Cut into 1-inch pieces, then wrap each piece in a 4-inch square of wax paper, twisting the two ends to close. Caramels will keep for up to two weeks in an airtight container.

* Parchment paper or wax paper is a must for wrapping the caramels; they will stick to anything else.

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Rock Road Candy – Melba Harris, Construction Support

  • 1-12 oz. pkg semisweet choc chips
  • 1/8 cup butter
  • 1-14 oz. can sweetened condensed milk
  • 2 ½ c. dry-roasted peanuts
  • 1-16 oz. pkg miniature marshmallows

Line a 9 x 13 inch pan with wax paper. In a microwave-safe bowl, microwave chocolate and butter until melted.  Stir occasionally until chocolate is smooth.  Stir in condensed milk.  Combine peanuts and marshmallows, stir into chocolate mixture.  Pour into prepared pan and chill until firm.  Cut into squares.