Artichoke and Broccoli Casserole

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              FOOD FUNNY
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Thanks to Rosemary Zwick for this one:

Hurrying to the supermarket on a Sunday morning so she could get home in
time to get to church for the 11:00 service, a woman raced up and down
the aisles with the absolute conviction that she was forgetting
something, but for the life of her she couldn't remember what. Finally,
pressed for time, she checked her purchases out, went home, put the
groceries away, and headed for church with her husband. "But I still
think I forgot something," she mused to him as they drove along.

The feeling still haunted her through the service, and through the
sermon. The minister wound up his sermon, exhorting his parishioners,
"And so I urge you all to be strong in the face of the temptations of any sin! Amen!"

At that the woman blurted out, "That was it!"

Her husband turned to her. "What?" he asked.

In a much more properly subdued voice she said, "What I forgot-- cinnamon!"

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             TODAY'S RECIPE
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You all know how I feel about that condensed stuff that comes in cans,
and this recipe originally called for one. I have substituted it with a
new and improved version of my Canned Condensed Mushroom Soup Substitute
which tastes better and is healthier than... you know what.

Artichoke and Broccoli Casserole

3 cups (750 ml) broccoli florets
1 can (14 oz, 395 g) artichoke hearts, drained and halved
1 recipe Canned Condensed Mushroom Soup Substitute (see below)
1/2 cup (125 ml) freshly grated Parmesan cheese
1/4 cup (60 ml) slivered almonds

Steam or boil the broccoli until tender but still crisp, 6 to 8 minutes.
Drain and rinse under cold water. Transfer to a greased baking dish and
mix with the artichoke hearts and Canned Condensed Mushroom Soup
Substitute. Sprinkle with Parmesan and bake uncovered in a preheated
350F (180C) oven until heated through and bubbly. Top with the almonds
and bake an additional 10 minutes.
Serves 4 to 6.

Canned Condensed Mushroom Soup Substitute

2 Tbs (30 ml) butter
4 oz (110 g) sliced mushrooms
2 Tbs (30 ml) all-purpose flour
1 cup (250 ml) chicken stock
2 Tbs (30 ml) vermouth or dry white wine (optional)
Salt and freshly ground pepper to taste
1/2 cup (125 ml) sour cream

Heat the butter in a saucepan over moderate heat and saute the mushrooms
until tender, about 5 minutes. Stir in the flour and cook for 3 minutes.
Add the stock, optional vermouth, salt, and pepper and bring to a boil,
stirring frequently. Remove from the heat and stir in the sour cream.
Makes about 1 1/2 cups (375 ml).
Received on Sun Mar 22 19:37:10 2009