Thayer in the Kitchen

This is an old standby recipe that's been around for a long time.  I just made it recently when friends came for lunch and remembered that its easy and very good. 1 large bunch broccoli 1 (10 3/4 oz.) can cream of chicken soup 1/2 cup sour cream 1/2 cup grated carrots 2 tablespoons finely chopped onion 1 tablespoon flour pepper to taste 1 cup herb-seasoned stuffing mix (I used Pepperidge Farm) 2 tablespoons melted butter Trim broccoli and remove tough ends of stalks.  Coarsely chop the flowerettes and stalks.  Steam until just barely tender. Combine soup, sour cream, carrots, onions, flour and pepper.  Fold in broccoli and pour into a greased casserole (2 quart).  Mix melted butter with the stuffing mix and sprinkle over the casserole.  Bake at 350 degrees for 30 minutes uncovered.

If you find yourself with an excess of cilantro, this recipe is quite a good way to use it.  2 cups packed cilantro, remove large stems.  The small stems are fine. 1/2 cup almonds 1/4 cup onion jalapeno pepper to taste--I used one with the ribs & seeds removed.  If you want a milder pesto, use less hot pepper or eliminate altogether. 1 teaspoon Kosher salt or to taste 1/4 cup olive oil I used my BlendTec blender to make this pesto since it does a great job chopping up all the ingredients until smooth.  Slowly pour in the oil in a steady stream being careful that the blender is not running at a high speed.  If you have any leftover, it freezes well.  Its good on pasta or as a spread for crackers. Adapted from Simply Recipes.  This blog has really great recipes and is worth checking out.