Vintage Chicken Salad Sandwich Filling

An old-fashioned family recipe that's perfect for sandwiches, picnics, and summer lunches made with finely ground chicken and plenty of homemade flavor.

My mom often made these chicken salad sandwiches during the summer to help keep the kitchen cool. Instead of turning on the oven, she would cook a chicken ahead of time and prepare this simple, refreshing meal for lunch or supper.

What made her chicken salad different was the extra care she put into it. She used an old-fashioned hand-crank meat grinder to finely grind the cooked chicken instead of leaving it in chunks. That way, every bite was perfectly seasoned and full of flavor.

She didn't grind the vegetables, though. The onion, celery, and dill pickles were always chopped by hand so they added just the right amount of crunch and texture to the creamy chicken mixture.

It's one of those simple family recipes that reminds me how a little extra effort can turn ordinary ingredients into something truly special.

Ingredients:  

4 c. (1 lb.) cooked chicken meat
1 celery stalk, chopped fine
1 onion, finely chopped
3 Tbs. dill pickle, finely chopped
1 1/2 Tbs. fresh dill, finely chopped (or 1 to 1½ teaspoons dill seed)

Dressing:

2/3 c. egg mayonnaise 
2/3 c. sour cream 
2 tsp.  mustard
1 1/2 Tbs. lemon juice 
3/4 tsp. onion powder 
3/4 tsp. garlic powder 
3/4 tsp. salt
1/4 tsp. black pepper
Bread or buns

Directions:

Finely grind the cooked chicken using a hand-crank meat grinder, if you have one, just as my mom did. For a modern shortcut, pulse the chicken in a food processor until finely chopped, being careful not to over-process it into a paste. You can also shred the chicken with two forks and chop it finely with a knife.

Place the ground chicken in a large mixing bowl.

Add the chopped celery, onion, dill pickles, and fresh dill (or dill seed). Stir to combine.

In a separate small bowl, whisk together the mayonnaise, sour cream, mustard, lemon juice, onion powder, garlic powder, salt, and pepper until smooth.

Pour the dressing over the chicken mixture and stir until everything is evenly coated.

Cover and refrigerate for at least 30 minutes before serving to allow the flavors to blend.

Spread the chicken salad on buttered bread, toasted bread, or hamburger buns.

Serve chilled and enjoy!

Note: If you prefer a chunkier chicken salad, simply chop or shred the chicken instead of grinding it.

Tips for Best Success:

• Cook the chicken ahead of time. Chilled chicken is easier to grind or finely chop and makes the salad creamier.
• Don't over-process the chicken. If using a food processor, pulse just until finely ground. You don't want a paste.
• Finely chop the vegetables. Small pieces distribute evenly throughout the salad and give every bite great flavor.
• Let it chill. Refrigerate the chicken salad for at least 30 minutes before serving so the flavors have time to blend.
• Taste before serving. Add a little more salt, pepper, lemon juice, or dill if needed.
• Butter the bread. Mom always served it on lightly buttered bread or buns, which adds another layer of flavor.

Variations and Substitutions:

• Instead of grinding the chicken, simply chop or shred it into bite-sized pieces.
• Stir in 2 chopped hard-boiled eggs for an even heartier chicken salad.
• Prefer a sweeter flavor? Substitute sweet pickle relish or chopped sweet pickles for the dill pickles.
• Use fresh parsley, chives, or tarragon instead of dill for a different flavor profile.
• Replace part or all of the sour cream with plain Greek yogurt for a lighter version.
• Mix in chopped pecans, walnuts, or sliced almonds for extra texture.

Serving Suggestions:

Serve this old-fashioned chicken salad with:

• Buttered sandwich bread
• Toasted bread
• Hamburger buns
• Croissants
• Lettuce wraps
• Crackers
• Fresh garden tomatoes
• Potato chips
• Pasta salad
• Fresh fruit
• Pickles
• A bowl of homemade soup

Perfect for:

• Summer lunches
• Picnics
• Family reunions
• Potlucks
• Bridal and baby showers
• Easy weeknight dinners

How to Store:

• Store in the refrigerator in an airtight container for 3 to 4 days.
• Do not freeze.  Because of the mayonnaise and sour cream, freezing is not recommended as the texture may separate after thawing.
• This recipe tastes even better after chilling for several hours or overnight.

Frequently Asked Questions:

Can I use rotisserie chicken?
Absolutely! Rotisserie chicken works wonderfully and saves time.

Can I use canned chicken?
Yes. Drain it well before mixing with the dressing.

Do I have to grind the chicken?
No. Chopped or shredded chicken works well, but grinding gives the salad the smooth, classic texture my mom preferred.

Can I make it the day before?
Yes! In fact, it's even better after the flavors have blended overnight.

What bread is best?
White sandwich bread, homemade bread, whole wheat bread, croissants, and hamburger buns are all delicious choices.

Can I use turkey instead?
Yes! Leftover turkey makes an excellent substitute for chicken.

Mom's Garden Vegetable Rice

A simple homemade rice side dish made with fresh vegetables and pantry staples.  

This is one of those simple side dishes that proves you don't need a boxed rice mix to make something delicious. With just a handful of pantry staples and fresh vegetables, you can have a flavorful homemade side dish that goes with almost any meal.

Mom rarely relied on prepackaged rice mixes. She believed that homemade meals made from simple ingredients were often healthier and tasted better. Of course, there were times when she used convenience foods if she wasn't feeling well or needed to get supper on the table quickly, but most days she preferred cooking from scratch.

As I grow older, I find myself thinking about my mom more and more. I miss her cooking, but even more, I miss the time we shared together. Looking back, I realize just how much she sacrificed for our family—caring for my brother and me, my dad, and even her own father. As a child, I didn't fully understand everything she did. It wasn't until I became a parent myself that I began to appreciate the countless little things that often go unnoticed. I realized how much love was poured into the meals she cooked and the care she gave every day.

If there's one thing this recipe reminds me of, it's to cherish the people you love while they're here.  If you're fortunate enough to still have your loved ones with you, cherish the time you have together. Those everyday meals around the table often become some of our most treasured memories. 

Ingredients:

2 1/2 c.  chicken broth
1 c. long grain rice
2/3 c. carrots, cut into thin round slices
1-1/2 c. red bell pepper, thin julienne cut
2 Tbs. butter 
1 1/2 c. small broccoli florettes
1 Tbs. parsley 
Salt and pepper to taste

Directions:

In a medium saucepan, bring the chicken broth to a boil over medium-high heat.

Stir in the rice, and carrots.  If you prefer softer, sweeter peppers, add the red bell pepper now as well. Return to a boil, cover, and reduce the heat to low. Simmer for 20 minutes. 

Stir in the butter and broccoli florets. If you waited to add the peppers, stir them in now. Cover and cook for another 5 to 8 minutes, or until the broccoli is crisp-tender, the vegetables are cooked to your liking, and the rice is tender.

Remove from the heat and let stand for 5 minutes. Fluff with a fork, stir in the parsley, and season with salt and pepper to taste.

From Mom's Kitchen:

The original recipe had the vegetables added later, but Mom always added the carrots and peppers with the rice. They became tender, sweet, and flavored the broth as everything cooked together. That's the way I still make it today.

Tips for Best Success:

• Use low-sodium chicken broth if you want more control over the salt.
• Slice the vegetables into similar sizes so they cook evenly.
• Avoid lifting the lid while the rice is simmering.
• Let the rice rest before fluffing to help create a light, fluffy texture.
• Fresh parsley adds a bright finish if you have it on hand.

Variations and Substitutions:

• Use vegetable broth instead of chicken broth.
• Try mushrooms, peas, corn, zucchini, or green beans.
• Stir in cooked chicken, turkey, ham, or shrimp for a complete meal.
• Increase the cooking time and broth according to the package directions.
• Stir in ½ cup shredded cheddar or Parmesan cheese just before serving.

Serving Suggestions:

This vegetable rice pairs well with:

• Roast chicken
• Pork chops
• Meatloaf
• Baked ham
• Grilled steak
• Fried chicken
• Fish
• Salisbury steak

How to Store:

• Store in the refrigerator in an airtight container for up to 4 days.
• Freeze for up to 2 months.
• Add a tablespoon or two of broth or water before reheating to keep the rice moist.

Frequently Asked Questions:

Can I use frozen broccoli?
Yes. Add it during the last 5 to 7 minutes of cooking.

Can I use brown rice?
Yes, but you'll need to increase both the liquid and cooking time.

Can I make this ahead of time?
Absolutely. It reheats well for lunches or quick dinners.

Can I add cheese?
Yes. Stir in shredded cheddar, Monterey Jack, or Parmesan after cooking.

Can I make this in one pot?
Yes. Everything cooks together in the same saucepan. 

Old-Fashioned Monkey Bread

The homemade Monkey Bread that started my lifelong love of baking bread.

This recipe brings back wonderful memories of when I first learned to bake homemade bread. If memory serves me right, I was watching The Duchess of Duke Street on PBS and remember seeing the cooks making fresh bread for the family. It looked so inviting that I decided I wanted to try making bread myself.

My mom was busy tending her garden, so I pulled out the Betty Crocker cookbook she had given me for Christmas and found a recipe for Monkey Bread. It was the very first yeast bread I ever made, and it must have turned out well because it disappeared almost as soon as it came out of the oven!

That first loaf sparked a lifelong love of bread baking. Even today, Sunday is bread-making day in our house. There's nothing quite like the smell of homemade bread filling the kitchen and bringing everyone together around the table.\

Ingredients:

Dough
1 1/2 c. whole milk, warmed to about 110°F 
2 1/4 tsp. yeast 
1/4 c. granulated sugar 
2 large eggs, room temperature 
1/3 c. butter, melted and slightly cooled 
1 tsp. salt 
5 to 5 1/2 c. flour 

Coating: 
3/4 c. butter, divided 
1 and 1/4 c. granulated sugar 
1 Tbs. cinnamon 
2/3 c. light or dark brown sugar 
1 tsp. vanilla extract

Directions:

Preheat the oven to 350°F. Grease two 8½ x 4½-inch loaf pans (or two 9 x 5-inch loaf pans).

In a large mixing bowl, whisk together the warm milk, sugar, and yeast. Let stand for 5 to 10 minutes, or until the mixture becomes foamy.

Add the eggs, melted butter, salt, and 1 cup of the flour. Stir well with a wooden spoon until smooth.

Gradually stir in the remaining flour, about 1 cup at a time, until a soft dough forms.

Turn the dough onto a lightly floured surface and knead for 8 to 10 minutes, or until smooth and elastic. (If using a stand mixer, knead with the dough hook for about 6 to 8 minutes.)

Lightly oil a large bowl. Place the dough in the bowl, turning once to coat all sides with oil.  Cover with a clean kitchen towel and let rise in a warm place for 1 1/2 to 2 hours, or until doubled in size.

Melt 1/2 cup butter in a small saucepan over low heat.

In a separate bowl, combine the granulated sugar and cinnamon. Set aside.

Punch down the dough.  Pinch off pieces of dough about the size of a small walnut and roll into smooth balls. You should have about 40 to 45 dough balls.

Dip each dough ball into the melted butter, allowing any excess to drip off.

Roll each ball in the cinnamon sugar mixture until completely coated.

Arrange the dough balls evenly between the prepared loaf pans, stacking them in two or three layers.

Melt the remaining 1/4 cup butter.

Whisk in the brown sugar and vanilla until smooth.  Pour the glaze evenly over both pans.

Bake for 35 to 45 minutes, or until the tops are golden brown and the centers reach about 190°F on an instant-read thermometer.

Cool in the pans for 8 to 10 minutes.  Carefully invert onto serving plates and serve warm.

Tips for Best Success:

• Use fresh yeast for the best rise.
• The dough should be soft and slightly tacky, not dry.
• Roll the dough balls about the same size for even baking.
• Don't skip the first rise—it gives the bread its light, fluffy texture.
• Let the bread cool just a few minutes before turning it out of the pan.

Variations and Substitutions:

• Sprinkle chopped pecans or walnuts between the dough balls.
• Mix raisins into the layers for extra sweetness.
• Add small diced apples between the dough balls before baking.
• Substitute maple extract for the vanilla in the glaze.
• Drizzle cooled Monkey Bread with a simple cream cheese icing.

Serving Suggestions:

Serve warm with:

• Fresh coffee
• Hot chocolate
• Cold milk
• Fresh fruit
• Scrambled eggs and bacon for breakfast
• Vanilla ice cream for dessert

How to Store:

• Store covered for up to 3 days at room temperature.
• Store up to 1 week in the refrigerator.
• Wrap tightly and freeze for up to 3 months.
• To reheat, warm individual pieces in the microwave for about 15 to 20 seconds.

Frequently Asked Questions:

Can I make this the night before?
Yes. Shape the dough, cover, refrigerate overnight, and let it sit at room temperature for about 30 minutes before baking.

Can I use instant yeast?
Yes. Use the same amount and mix it directly with the flour.

Why didn't my dough rise?
The yeast may have been old, or the milk may have been too hot or too cool.

Can I bake this in a Bundt pan?
Yes! A 10- to 12-cup Bundt pan is traditional for Monkey Bread. Check for doneness after about 35 to 40 minutes.

Can I make mini Monkey Breads?
Absolutely! Divide the dough among muffin cups and reduce the baking time to about 18 to 22 minutes. 

Easy Beef, Tomato and Noodle Dinner

 An easy Dutch oven meal from my mother's recipe box that's perfect for busy nights or anytime.  It is made simple with everyday pantry ingredients.

This is one of the meals Mom often made because it was simple, hearty, and didn't leave a sink full of dishes. During the summer months, she preferred spending her time outside tending her vegetable and flower gardens instead of standing over a hot stove. Recipes like this one-pot dinner let her put a satisfying meal on the table without spending hours in the kitchen.

Made with ground beef, bacon, tomatoes, peppers, and tender egg noodles, this recipe comes together in one pot and is packed with comforting homemade flavor. It's an easy weeknight meal that's just as delicious today as it was when Mom made it for our family.

Ingredients:

1 pound ground beef
2 slices bacon (cut up)
1 onion, chopped
1 green pepper, chopped
1 (14.5) oz. can tomatoes with peppers
1 (14.5) oz. can chopped tomatoes
1/2 c. water (Or more as needed)
1/4 c. vinegar
1 tbsp parsley flakes
1 Tbs. sugar
1 tsp. red chili flakes
3/4 tsp. garlic powder
1 tsp. salt
1/2 tsp. pepper
2 c. egg noodles

Directions:

 In a large cast iron Dutch oven or heavy soup pot, cook the ground beef, bacon, onion, and green pepper over medium-high heat until the beef is browned and the vegetables are tender.  Drain any excess grease if necessary.

Stir in the diced tomatoes with green peppers, diced tomatoes, water, vinegar, parsley flakes, sugar, crushed red pepper flakes, garlic powder, salt, and black pepper.  Bring the mixture to a gentle boil.

Stir in the uncooked egg noodles.  Reduce the heat to low, cover, and simmer for 20 to 35 minutes, stirring occasionally, until the noodles are tender.  If the mixture becomes too thick before the noodles are done, stir in a little additional water or beef broth.

Taste and adjust the seasoning if needed.

Serve hot.

Tips for Best Success:

• Brown the beef well for the best flavor.
• Stir occasionally while simmering, so the noodles don't stick to the bottom.
• Don't overcook the noodles—they should be tender but not mushy.
• Taste before serving and adjust the salt if needed.
• For a richer flavor, substitute beef broth for part or all of the water.

Variations and Substitutions:

• Sprinkle shredded cheddar, mozzarella, or Parmesan over each serving.
• Increase the crushed red pepper flakes or add a few dashes of hot sauce.
• Try adding these vegetables for a different flavor: Mushrooms, zucchini, corn, and/or celery.
• Substitute ground turkey, ground chicken, or Italian sausage for the ground beef.

Serving Suggestions:

Serve with:

• Garlic bread
• Homemade dinner rolls
• Buttered green beans
• Garden salad
• Coleslaw
• Steamed broccoli

How to Store:

• Store in the refrigerator in an airtight container for up to 4 days.
• Freeze for up to 2 months.
• Reheat on the stovetop or microwave. Add a splash of water or broth if needed to loosen the sauce.

Frequently Asked Questions:

Can I use elbow macaroni?
Yes. Elbow macaroni or small shells work well.

Can I make this ahead?
Absolutely. The flavors become even better the next day.

Can I use fresh tomatoes?
Yes. Use about 4 cups chopped fresh tomatoes.

Is this recipe spicy?
It has just a mild kick. Reduce or omit the crushed red pepper flakes if desired.

Can I double the recipe?
Yes. Use a larger Dutch oven and increase the simmering time slightly if needed.

Creamy Peach Dessert with Graham Cracker Crust

 A treasured peach recipe from my mother's recipe box that's simple enough for any day of the week.

This simple peach dessert is one I remember Mom making often. It was one of those recipes that looked impressive but came together with just a handful of pantry ingredients. The buttery crumb crust was incredibly easy to make and, in my opinion, tasted much better than a store-bought pie crust.

The recipe came from my mother's recipe file and has all the charm of an old-fashioned family dessert. With its creamy peach filling and sweet crumb topping, it's somewhere between a pie and a cobbler. Served warm with a scoop of vanilla ice cream or chilled with whipped cream, it's a comforting dessert that's perfect any time of year.

Ingredients:

For the Crust and Topping:
1/4 c. butter, softened (or shortening)
3/4 c. brown sugar
3/4 c.  flour
1/2 tsp. salt
2 cups graham cracker crumbs or lightly crushed cornflakes

For the Filling:
1 (29-ounce) can sliced peaches
½ cup granulated sugar
2 Tbs. cornstarch
Pinch of salt
1/2 c. reserved peach syrup
1/2 c. milk
2 large eggs, beaten
1/2 tsp. vanilla extract

Directions:

Preheat the oven to 350°F. Grease an 8-inch square baking dish.

Drain the peaches, reserving ½ cup of the syrup.

In a medium bowl, combine the butter (or shortening), brown sugar, flour, and salt.

Cut the butter into the flour mixture using a pastry blender or two knives until the mixture is crumbly.

Stir in the graham cracker crumbs (or crushed cornflakes) until evenly combined.

Press three-fourths of the crumb mixture firmly into the bottom and slightly up the sides of the prepared baking dish. Set aside while you prepare the filling.

Beat the eggs until frothy and light in color. Set aside.

In a medium saucepan, whisk together the granulated sugar, cornstarch, and pinch of salt.

Gradually whisk in the reserved peach syrup and milk until smooth.

Cook over medium heat, stirring constantly, until the mixture thickens and begins to bubble.

Slowly whisk about 1 tablespoon of the hot mixture into the beaten eggs. Repeat several times to temper the eggs.

Gradually whisk the tempered egg mixture back into the saucepan.
Bring the filling to a gentle boil and cook for 2 minutes, stirring constantly.

Remove from the heat and stir in the vanilla.

Fold in the sliced peaches.

Pour the peach filling over the prepared crust.

Sprinkle the remaining crumb mixture evenly over the filling.

Bake for 30 to 35 minutes, or until the topping is lightly golden, and the filling is bubbling around the edges.
Cool for at least 15 minutes before serving.

Serve warm or chilled with whipped cream or vanilla ice cream.

Tips for Best Success:

• Reserve the peach syrup before draining the peaches.
• Stir the filling constantly to prevent scorching.
• Temper the eggs slowly for a smooth, creamy filling.
• Press the crust firmly into the pan so it holds together after baking.
• Let the dessert cool slightly before slicing to allow the filling to set.

Variations and Substitutions:

• Use fresh peaches.  Substitute about 5 to 6 fresh peaches, peeled and sliced. Add about 1/4 cup water and a little extra sugar if needed.
• Try other fruits like pears apricots, apples, or mixed berries/
• Mix in some spices like 1/2 tsp. cinnamon, a pinch of nutmeg, and/or a pinch of ginger.
• Sprinkle chopped pecans or walnuts over the topping before baking.

Serving Suggestions:

Serve with:

• Vanilla ice cream
• Fresh whipped cream
• Caramel sauce
• A dusting of cinnamon
• Fresh peach slices

How to Store:

• Cover and refrigerate for up to 4 days.
• Freeze tightly wrapped for up to 2 months.
• To reheat, simply warm individual servings in a 300°F oven until warmed through or microwave for 20 to 30 seconds.

Frequently Asked Questions:

Can I use fresh peaches?
Yes. Fresh peaches work wonderfully when they're in season.

Can I use frozen peaches?
Yes. Thaw and drain them well before using.

Why do I have to temper the eggs?
Tempering prevents the eggs from scrambling and creates a silky smooth filling.

Can I make this ahead?
Yes. It's delicious served warm or chilled the next day.

Can I substitute pie crust?
You could, but the buttery crumb crust is one of the things that makes this recipe unique. 

 

Farmhouse Pork Chops and Creamy Potatoes

 Tender pork chops baked over creamy potatoes and onions in a rich homemade gravy from my mom's recipe box.

This is one of the meals Mom often made because it was simple, filling, and made with ingredients she almost always had on hand. After years of cooking for her family, she rarely measured ingredients. She could glance at a bowl, add a pinch of this and a handful of that, and somehow everything came out perfectly every time.

I find myself cooking much the same way. Experience teaches you what looks right and tastes right, and measuring becomes more of a guideline than a rule. This recipe is a wonderful example of that style of home cooking. Tender pork chops bake slowly over layers of potatoes and onions while a creamy homemade gravy cooks into the potatoes. The result is a comforting one-pan meal that tastes like home.

Ingredients:

4 loin or shoulder pork chops
2 Tbs. butter
1 c. flour, divided
1 to 2 tsp. garlic powder
1 tsp. seasoned salt
3/4 tsp. pepper
1/4 to 1/2 tsp. cayenne pepper (optional)
4 potatoes, sliced thin
1 to 2 onions, sliced thin
4 Tbs. butter
3 1/2 c. whole milk or cream
1/2 c. sour cream
Salt, pepper to taste

Directions:

Preheat the oven to 350°F. Lightly grease a 9 x 13-inch baking dish.

Slice the potatoes into ¼-inch slices and place them in a bowl of cold water while preparing the remaining ingredients.

In a shallow bowl, combine ½ cup flour, garlic powder, seasoned salt, black pepper, and cayenne pepper.

Dredge each pork chop in the seasoned flour mixture, coating both sides.

In a large cast iron skillet over medium heat, melt 2 tablespoons butter.

Brown the pork chops for 4 to 5 minutes per side until golden brown. They do not need to be fully cooked.  Remove the pork chops to a plate and set aside.

In the same skillet, melt the remaining 4 tablespoons butter.

Whisk in the remaining ½ cup flour and cook for 1 to 2 minutes, whisking constantly.

Slowly pour in the milk, whisking continuously.

Bring the mixture to a gentle boil.  Reduce heat and simmer for 1 to 2 minutes, or until slightly thickened.
Remove from heat and stir in the sour cream until smooth.

Season with salt and pepper to taste.

Drain the potatoes.

Layer half of the potatoes in the prepared baking dish.  Sprinkle lightly with salt and pepper.  Layer half of the onions over the potatoes.  Repeat with the remaining potatoes and season lightly with salt and pepper.

Arrange the browned pork chops over the potatoes.

Top with the remaining onions.

Pour the cream gravy evenly over the casserole.

Cover tightly with foil or a lid.

Bake for 1 1/2 hours, or until the potatoes are tender and the pork chops are fully cooked.  Let stand for 5 to 10 minutes before serving.

Tips for Best Success:

• Slice the potatoes evenly so they cook at the same rate.
• A mandoline slicer makes quick work of the potatoes and onions.
• Cover the casserole tightly to keep the potatoes moist and tender.
• Let the casserole rest before serving to allow the sauce to thicken.
• Use whole milk for the richest gravy.

Variations and Substitutions:

• Sprinkle 1 to 2 cups shredded cheddar cheese over the casserole during the last 15 minutes of baking.
• Layer sliced mushrooms with the onions.
• Russet potatoes create a softer texture, while Yukon Gold potatoes hold their shape better.
• Add fresh thyme, parsley, or rosemary for a different flavor.

Serving Suggestions:

Serve with:

• Green beans
• Buttered peas
• Broccoli with cheese sauce
• Garden salad
• Homemade dinner rolls
• Glazed carrots
• Sweet corn

How to Store:

• Store leftovers in the refrigerator in an airtight container for up to 4 days.
• Freeze portions in freezer-safe containers for up to 2 months.
• Reheat covered in a 325°F oven until warmed through, or microwave individual servings.

Frequently Asked Questions:

Can I use boneless pork chops?
Yes. Boneless pork chops work well, though bone-in chops often stay juicier.

What type of potatoes work best?
Russet and Yukon Gold potatoes are both excellent choices.

Can I make this ahead of time?
Yes. Assemble the casserole several hours ahead, cover, and refrigerate until ready to bake.

Why are my potatoes still firm?
The slices may be too thick. Keep them around ¼ inch thick for best results.

Can I use cream instead of milk?
Yes. Substitute part of the milk with cream for an even richer sauce. 

Vintage Broccoli and Cheddar Cheese Sauce Recipe

 A family-favorite broccoli recipe topped with a rich homemade cheddar cheese sauce from a treasured newspaper clipping in Mom's recipe box.  

When Mom and I worked at a local greenhouse, she had the opportunity to grow and try many different vegetables. One year she planted broccoli, and it quickly became a family favorite. She was always looking for new ways to serve it, and this recipe became one of the dishes we enjoyed most.

This recipe comes from an old newspaper clipping that Mom saved among her treasured collection of recipes. The original clipping suggested serving freshly cooked broccoli with a "gourmet" golden cheese sauce, and that's exactly what this dish delivers. The tender broccoli paired with a creamy cheddar sauce turns an everyday vegetable into a special side dish that's perfect alongside almost any meal.

Ingredients:

1 large head broccoli (about 1 1/2 to 2 pounds)
Water for boiling
Salt for the water
2 Tbs. butter
2 Tbs. flour
1 c. milk
1 1/4 c. cheddar cheese, shredded
1 egg, lightly beaten
Salt and pepper to taste 

Directions:

Cut the broccoli into uniform pieces for even cooking.
Separate the florets from the main stalk, leaving about 1 inch of stem attached to each floret.

Peel the tough outer layer from the main stalk and cut the stalk into bite-sized pieces.

Fill a medium saucepan with water and add a generous pinch of salt. Bring to a boil over high heat.

Add the broccoli stems first and cook for 2 minutes.

Add the broccoli florets and return the water to a boil.  Cook for an additional 2 to 4 minutes, or until the broccoli is tender-crisp and easily pierced with a knife.  Drain well and cover to keep warm while preparing the cheese sauce.

In a small bowl, beat the egg until frothy and set aside.

Melt the butter in a saucepan over medium-low heat.  

Whisk in the flour and cook for 1 to 2 minutes, stirring constantly.

Gradually whisk in the milk.  Continue cooking over medium heat, whisking frequently, until the mixture comes to a gentle boil and begins to thicken.

Stir in the grated cheddar cheese and continue stirring until completely melted.  Remove the saucepan from the heat.

Slowly whisk 1 tablespoon of the hot cheese sauce into the beaten egg. Repeat several times, whisking constantly, until the egg is warmed and tempered.

Slowly pour the tempered egg mixture back into the saucepan while whisking continuously. 

Return the saucepan to medium heat and cook for 1 to 2 minutes, stirring constantly, until the sauce is smooth and slightly thickened.

Season with salt and pepper to taste.

Spoon the warm cheese sauce over the broccoli and serve immediately.

Tips for Best Success:

• Do not overcook the broccoli. Tender-crisp broccoli provides the best texture and color.
• Cut the broccoli into similar-sized pieces for even cooking.
• Temper the egg slowly to prevent scrambling.
• Grate your own cheddar cheese for the smoothest sauce.
• Keep the heat moderate once the cheese is added to prevent separation.
• Serve immediately while the sauce is warm and creamy.

Variations and Substitutions:

• Use different cheeses like Monterey Jack, Colby, Gruyère, Swiss, or a cheddar blend.
• Add extra flavor by adding any of these spices to the cheese mixture, 1/2 tsp. garlic powder, a pinch of dry mustard, a dash of paprika, or a pinch of cayenne pepper.
• Use other vegetables with the cheese sauce like cauliflower,
• asparagus, brussels sprouts, or green beans.

Serving Suggestions:

Serve this broccoli alongside:

• Baked ham
• Roast chicken
• Pork chops
• Meatloaf
• Beef roast
• Grilled steak
• Holiday dinners

It also works well as part of a vegetable buffet or potluck meal.

How to Store:

• Store leftover broccoli and cheese sauce in the refrigerator in an airtight container for up to 3 days.
• To reheat, warm gently in a saucepan over low heat or microwave in short intervals, stirring often.
• Freezing is not recommended. Dairy-based sauces containing eggs may separate after freezing.

Frequently Asked Questions:

Can I use frozen broccoli?
Yes. Cook according to package directions and drain well before serving with the cheese sauce.

Why is an egg added to the sauce?
The egg enriches the sauce and gives it a smooth, velvety texture.

Can I make the sauce ahead of time?
The sauce is best served fresh, but it can be prepared a few hours ahead and gently reheated.

Can I use pre-shredded cheese?
Yes, but freshly grated cheese melts more smoothly.

How do I prevent lumps in the sauce?
Whisk continuously while adding the milk and keep stirring as the sauce thickens.