Review of last recipe - Realize that this recipe was out of order (I hate when that happens) ... and why is a recipe needed for sweet potato puree? Isn't it just a natural result when mashing sweet potatoes?

TODAY'S RECIPE - BROCCOLI ROULADE
Recipe circa March 11, 1980 from Family Circle magazine

6 tbsp margarine (I will be using butter)
3/4 cup flour
3/4 tsp salt
3 1/2 cups milk
1 1/2 cups (approx 6 oz) shredded swiss cheese
6 eggs, separated
1 lb broccoli
1/4 tsp dry mustard

Grease a 15" x 10" x 1" jelly roll pan, line with foil and grease the foil.

Melt margarine (butter) in saucepan and blend in flour and salt. Slowly add 3 cups of the milk, stirring constantly until the sauce thickens and bubbles. Remove sauce from heat and pour 1 cup into a small saucepan and reserve.

Add 1/2 cup of the cheese to the larger amount of sauce, stirring until the cheese melts.

Beat egg whites in a small bowl with an electric mixer until soft peaks form. Beat egg yolks in a large bowl with same beaters until light and thick; about 3 minutes.

Beat a small amount of the hot sauce into the yolks, then slowly stir in the remainder until the mixture is well blended.

Stir a spoonful of the egg whites into the sauce, then fold in the remaining egg whiles until no streaks of white remain. Spread souffle mixture evenly in prepared pan.

Bake in a 325 degree oven for 45 minutes or until top is golden and springs back when lightly touched.

Cut broccoli flowerettes into 3" lengths, then cut into 1/2" pieces, reserving a few for garnish. Save remainder of stems for another meal. Cook broccoli in boiling salted water until tender; drain.

Stir dry mustrard, 1/2 cup of the cheese and the remaining 1/2 cup milk into the reserved sauce in the small saucepan. Stir over low heat until cheese melts.

Remove souffle from oven, loosen around edges with spatula. Cover a cookie sheet with foil; invert over souffle. Invert souffle; remove jelly roll pan and layer of foil carefully.

Spread broccoli evenly over souffle and sprinkle with remaining 1/2 cup cheese. Drizzle with 1/2 cup of the sauce. Starting at the 10" side, roll souffle, jelly roll style, lifting foil to guide it. Lift roll onto heated platter with two wide spatulas.

Spoon some sauce over top. Garnish with reserved broccoli (and cherry tomatoes, if you wish). Cut roll into thick slices and serve with the remaining sauce.

Serves 6.

Review of last recipe - When I prepared the cream and ale combination and tasted it, I knew I wouldn't like the outcome so I tossed it and made another batch omitting the ale. Even with the heavy cream, this soup wasn't creamy enough. I think I would use less stock and use half and half for a better tasting soup. I used Dubliner cheddar and it wasn't cheesy enough, so I garnished with some grated parm to heighten it. Too much bother ... I know I have a better recipe for broccoli cheddar soup somewhere, so I tossed it.

TODAY'S RECIPE - SWEET POTATO PUREE

8 unpeeled sweet potatoes (about 3 1/2 lbs)
3/4 cup whipping cream, scalded
1 tsp freshly grated nutmeg
1/2 cup (1 stick) butter, cut into small pieces
salt and freshly ground pepper

Cook potatoes in large pot of rapidly boiling water until tender, about 20 minutes. Drain well and peel. Quarter 4 potatoes, adding pieces to processor as cut. Coarsely puree using several on/off turns; do not overpuree or potatoes will become gummy. Set aside and repeat with remaining potatoes.

Combine cream, nutmeg and potatoes in top of a large double boiler over medium heat. Using a wooden spoon or portable electric mixer set at low speed, mix until blended. Beat in butter one piece at a time. Season with salt and pepper. Serve immediately.

Note: The puree can be prepared one day ahead and refrigerated. Rewarm in saucepan over low heat.

Serves 8-10

Review of last recipe - Don't know why the recipe asked for a 2 quart casserole. I expected the mixture to rise to encompass the space, but it didn't. It was good, but not great. I guess I was disappointed in it visually, and I tossed out the recipe after eating it.

TODAY'S RECIPE - BROCCOLI AND CHEDDAR SOUP LIBRARY RESTAURANT
There's a Library Restaurant in nearby Portsmouth, but I doubt that this recipe is from there. But since this recipe is dated 1983 and I'm sure they have changed their menu a million times, who knows.

2 heads (about 5 cups) broccoli, chopped coarse
4 cups chicken stock
2 cups heavy cream
2 bay leaves
1 1/2 cups ale
1 cup grated cheddar
tabasco to taste

In a large saucepan simmer the broccoli in stock, covered partially, for 20 minutes, or until tender. In a food processor, puree the broccoli mixture in batches and return it to the pan. In a saucepan, scald the cream with the bay leaves, add the ale in slow stream, stirring, and bring the mixture to a simmer. Add the cheddar, a little at a time, stirring until the cheddar is melted and remove the pan from the heat. Add the cheddar the mixture to the broccoli puree, heat the soup over moderately low heat, stirring, until it is just heated through, but do not let it boil, and add the tabasco, salt and pepper to taste.

Makes 9 cups; serves 8.

Review of last recipe - Really good! I put the vinegar in before it baked, by mistake, but it didn't seem to hinder the taste; maybe it would have been more tangy if I had waited, but every once in a while, you come across a piece of bacon, and it just adds to the pleasure. Don't know if it will work cold ...

TODAY'S RECIPE - SPINACH CASSEROLE WITH MUSHROOMS
Another handwritten recipe - it's old!

2 cups chopped, cooked spinach
2 tbsp melted butter
1 tsp tarragon
1/2 tsp salt
lemon juice
18-24 mushroom caps, sauteed in butter
4 well beaten eggs
1/2 cup grated parmesan

Place spinach in greased 2 quart casserole. Add butter, tarragon, salt and a few drops of lemon juice. Place mushroom caps on top of spinach. Mix eggs with cheese and pour over mushrooms very gently.

Bake in 350 degree oen until egg and cheese mixture is set; about 20 minutes.

Serves 4

Review of last recipe - Just ok, but will try and see if I like them reheated today (wasn't hungry when I made them yesterday; just wanted to get the recipe done). Added an egg, more grated parm, ground pepper and a hint of nutmeg to the spinach/ricotta mixture because that's what I usually do with that kind of filling. Used 10 oz alfredo sauce and a 10 oz can of fire roasted tomatoes, and thought it would have been tastier.

TODAY'S RECIPE - BRAISED RED CABBAGE

2 lbs red cabbage
2 strips salt pork or bacon, cubed (OR 1 tbsp oil - oh, use the animal, not the oil)
1 onion, diced
2 tart apples; peeled, cored and sliced
1 cup dry white wine (again, white vermouth will be used)
salt and freshly ground pepper
1 tbsp each of brown sugar and vinegar

Trim cabbage stem and cut off bruised outer leaves. Quarter cabbage and shred finely. Brown pork/bacon in large saucepan, or heat oil. Add onion and apples and cook briefly. Add wine and bring to boil. Add cabbage, salt, pepper, sugar. Bake covered at 350 degrees until cabbage is tender, about 1 1/2 hours. Stir in vinegar.

Makes 8 servings.