Razzleberry Pie à la Martha Edgren

1 (12 oz.) bag of frozen raspberries
1 (16 oz.) bag of frozen boysenberries or blackberries
1 2/3 cup sugar
scant 1/2 c flour (unbleached)
3 tablespoons butter (salted)
2 pie crusts

Line bottom of 10" pie pan with crust, letting it hang over edges of pie pan.  Layer boysenberries and raspberries in bottom of crust.  Mix sugar and flour together and sprinkle over berries.  Dot with butter and drizzle with vanilla.  Top with second crust and trim about 1/2" from edge.  Press crusts together and roll to top.  Flute edges.  Sprinkle with sugar and cut slits in top of crust.  Bake at 425 degrees for 10 minutes.  Reduce heat to 350 degrees and cook an additional 40-50 minutes or until nicely brown.

NOTE:  A shallow 10" pan works better than a deep pan.  You can buy 10" disposable aluminum pans that are perfect.  If you use this kind of pan, bake it on a cookie sheet to help brown the bottom.  you may double the recipe and put in a 9x13 baking dish topped with pie crust for a cobbler. he

*Can bake at 375 degrees on cookie sheet for 50-60 minutes.

**To make ahead, BAKE / COOL / FREEZE / Then THAW at room temp overnight and REBAKE @ 350 degrees for 10 minutes to re-crisp

Broccoli Casserole without cream of anything soup

SMALL Casserole Ingredients:

• 16oz fresh broccoli crowns (2 bunches ish)
• 1/2 teaspoon garlic, jarred minced (I used a scant 1/2 teaspoon)
• 1 onion chopped
• 1 tsp garlic
• 1/4 cup butter, divided
• 2 tablespoons all-purpose flour
• 1 cup milk
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 3oz cream cheese, softened
• 3/4 cup sharp cheddar cheese, shredded 
• OPTIONAL:  1/2 cup breadcrumbs or 1/2 cup crushed Ritz cracker, fine and dry

9x13 Casserole Ingredients:

• 32oz fresh broccoli crowns (3-4 large bunches)
• 1 teaspoon garlic, jarred minced (I used a scant teaspoon)
• 1/2 cup butter, divided
• 1/4 cup all-purpose flour
• 2 cups milk
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 6oz cream cheese, softened 
• 1 1/4 - 1 1/2 cup cheddar cheese, shredded, 1 cup breadcrumbs or 1 cup crushed Ritz cracker, fine and dry

• Directions:
• 1
  Chop and steam broccoli al dente.  Place broccoli in a lightly greased 1 quart casserole (or 9x13); set aside.
  
  
  Saute onion.  Add minced garlic to the onion the last few minutes of sautéing.  
  
  
  Put onion/garlic mixture on top of broccoli.
  
  
1. 2
   Melt half of the butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Add salt and pepper; stir well. Add cream cheese, stirring until smooth.
2. 3
   Pour cream cheese sauce over broccoli in casserole; stir gently to combine. Sprinkle with Cheddar cheese. Melt remaining butter in a small saucepan over low heat; remove from heat and stir in breadcrumbs or ritz crackers. Sprinkle breadcrumb or ritz cracker mixture evenly over casserole. 
3. 4
   Bake at 350 degrees for 40 minutes or until thoroughly heated.

Green Beans à la Emeril Lagasse

Ingredients:
1 tablespoon olive oil
6 strips bacon, chopped into 1/2-inch pieces (we used 1/2 pound which was 8 strips)
1 cup thinly sliced onion
2 tablespoons sliced garlic (we used 1 generous tablespoon of minced garlic)
2 pounds string beans, washed and ends trimmed (we did not trim at all....we used the Costco bag of fresh french green beans which is 2 pounds)
1 cup chicken stock or water
1 teaspoon salt
1/2 teaspoon fresh ground black pepper

Directions:
1. Set a Dutch (or any pot) oven over medium heat and add the olive oil. Once the oil is hot, add the bacon, stirring occasionally, and begin to sear until most of the fat has rendered and the bacon is well caramelized, about 5 minutes. (do not pour off the fat) 

2. Add the onions and garlic to the pan and cook, stirring occasionally, until the onions are translucent, about 5 minutes. 

3. Add the string beans to the pan and toss well with the bacon and onions. 

4. Raise the heat to medium-high and add the chicken stock. As soon as the stock begins to boil, place the lid on the pan and cook the beans for about 6 minutes. 

5. Remove the lid, season the beans with the salt and pepper and toss well. 

6. Return the lid and cook the beans until tender, about 1 or 2 minutes longer. 

Remove from the heat and transfer to a serving dish or small platter to serve. (we put them in a crockpot on warm to hold until serving time)

*NOTE: Once the beans are in a serving dish, you will taste more of the seasonings.  Just follow the recipe regarding the salt and pepper and it should be fine.   


Read more at: http://www.foodnetwork.com/recipes/emeril-lagasse/sauteed-bacon-and-steamed-string-beans-recipe.html?oc=linkback