Blanche Dubois, I’ve always depended on the kindness of strangers. (I’ve sometimes depended on their money, but that’s a whole other blog post.) So when a pair of Caker Cooking readers sent me a cookbook they found at a garage sale, I was reminded of the (Eagle Brand Sweetened Condensed) milk of human kindness.
I’ve mentioned before how much cakers love broccoli and this soufflé (taken from the cookbook) was a triple threat of “Hot Damn!” I’m talking Cream of Mushroom soup, broccoli and Velveeta! In fact, it was so good, it didn’t even make it as far as the kitchen table. I inhaled it at the counter.
The other day, the pair announced their engagement and that got me thinking pretty deeply. Marriage and broccoli soufflé share some similarities.
1) Both take the right mix of ingredients
2) Sometimes both are so good you can’t make it as far as the kitchen table
3) Both can leave you gassy (but it usually clears up by morning)
Now if only Mother would get off my back about the whole finding-the-right-girl thing with me. Apparently, there’s a bow-legged third cousin with an under bite that Mother feels is a good candidate, but I'm standing up to her. For once.
Paul and Bianca, congratulations. And may your soufflés always rise high.
1 bunch broccoli
1 can cream of mushroom soup
3 well-beaten eggs
½ cup butter, melted
1 medium onion, chopped
8 crushed soda crackers
¾ cup Hellman’s mayonnaise
1 cup grated Velveeta cheese
Cut up and cook broccoli until tender. Mix together soup, eggs, mayonnaise, onion, melted butter and cheese. Add ½ of crushed crackers. Add chopped broccoli and mix well. Put in casserole dish. Add remaining crackers on top. Bake, uncovered, for 30 minutes at 350°.
Note: I cooked it closer to 40 minutes.