Broccoli Egg Cups

Ingredients:
1 bunch broccoli, cut into florets
10 eggs
2 cups half-and-half cream
¼ cup shredded Swiss cheese
1 Tablespoon minced fresh parsley
½ teaspoon salt
½ teaspoon minced fresh basil
1/8 teaspoon cayenne pepper

Directions:

• Grease six eight ounce ramekins; set aside. 
• In a large saucepan, bring three cups of water to boil.  Add broccoli; cover and boil for three minutes.  Drain and immediately place broccoli in ice water.  Drain and dry.
• In a large bowl, whisk four eggs, cream, cheese, parsley, salt, basil, cayenne pepper; pour into prepared dished.  Break an egg into each dish; arrange broccoli around each egg.
• Bake at 350° for thirty to thirty-five minutes or until set.

Makes 6 servings.

Amish Broccoli Casserole

Ingredients:
4 bunches broccoli, bite size
1 jar of bacon bits
1 large red onion (chopped)
1 cup mayo
¼ cup sugar
2 Tablespoons red wine vinegar
½ teaspoon pepper

Directions:
Mix ingredients.  Chill.

Stuffed Potato Skins

Ingredients:
4 large baking potatoes (12 ounces each)
8 slices of bacon
1 large head broccoli, cut into florets
1 bag (8 ounces) shredded Mexican cheese blend
½ teaspoon salt
¼ teaspoon black pepper
½ cup sour cream blended with 2 Tablespoons chopped scallion

Directions:

• Scrub potatoes and pierce with a fork.  Place on paper towels.  Microwave for sixteen minutes until tender.
• Cook bacon in large skillet over medium heat until crisp, approximately eight minutes.  Drain on paper towels.  Cook broccoli in boiling salted water for four minutes.  Drain and set aside
• Position rack approximate six inches from heat.  Heat broiler.  Line backing sheet with foil.  Slice potatoes in half lengthwise; scoop out, leaving a quarter inch edge.  Place, cut sides down, on baking sheet.  Coat with spray.  Broil three minutes.
• Remove from oven.  Flip over; sprinkle with two Tablespoons cheese, one slice bacon, crumbled, ¼ cup of broccoli, salt, and pepper, and two more Tablespoons of cheese.  Broil four more minutes.  Serve with sour cream.

Makes 4 servings.