Savoie Secrets: It's a Family Recipe

This Asian style broccoli is one of Dave’s favorites. He even asks for it to be on his birthday dinner menu.  It goes well with corn or veggie pancakes.

adapted from a recipe in Southern Living magazine.

1 pound fresh broccoli spears
1 Tbsp sugar
1 Tbsp soy sauce
1 Tbsp vegetable oil
2 tsp vinegar (I like white wine.)
2 tsp sesame seeds, toasted

Steam broccoli in the microwave until crisp tender about 7-10 minutes.  Drain off water.

Stir together sugar, soy sauce, oil, and vinegar in a microwave safe bowl.  Warm in the microwave so sugar will dissolve.  (Microwave in 30 second intervals, stopping to stir.)

Drizzle over broccoli and sprinkle with sesame seeds.

by Pat Savoie

5-6 large red potatoes, peeled and chopped
salted water
1/2 stick of butter, more or less
1/4-1/2 cup warm milk

Boil potatoes in salted water until very tender.  Drain and place in mixer with butter and combine at low speed.  Add warm milk a little at a time, increasing speed as you add it.  Add milk until desired consistency. Beat until smooth.  Add salt to taste.

by Jane–Elizabeth’s mother-in-law

Squash:
4 cups yellow squash sliced and quartered
1/2 cup diced onion
4 Tbsp butter
1/2 tsp salt
1/4 tsp pepepr

Place together in a covered glass dish.  Microwave until tender, about 7-10 minutes stirring halfway through.

Cornbread:
Prepare one envelope cornbread mix according to the directions.  I like the Texas brand with honey.  Place in a greased 9×5 dish.  Cover and microwave about 5 minutes or until fully cooked.  Do not over cook.

Squash & Cornbread:
1 egg
3 Tbsp diced pimento
1 Tbsp diced green chilies
Colby, cheddar, or Mexican blend cheese

Crumble the cornbread.  Add half to the squash along with egg, pimento, and chilies.  Cover and microwave for 2 minutes.  Stir in the remaining cornbread and top with cheese.  Cover and microwave for 4 minutes.

by Pat Savoie

In a glass dish steam a head of chopped cauliflower in the microwave until tender, about 10 minutes. Drain off water.

On the stove, heat and stir:
1/2 stick of butter or less
2 cups milk
salt & pepper to taste
dash of nutmeg

When bubbles begin to form, stir in a heaping spoon of corn starch that has been dissolved in a little milk or water.  Bring to a boil for 1 minute stirring constantly. Pour over cauliflower. Mixture will thicken as it cools.  Top with cheddar cheese placing the lid on top to help it melt quickly.

There is enough sauce to cover more cauliflower if you have extra company.  You can also add in some chopped broccoli to change it up.