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It's about the 'good for us" green veggies...broccoli. There are family members in veggies as well as flowers. I wouldn't venture to say that broccoli is the matriarch of the cruciferous veggies - cauliflower, Brussels sprouts, cabbage and kale, but it's at the top of my list for having lots of Vitamin A. When I cook fresh broccoli, cut into spears, I cut the ends vertically, almost to the florets, so it's all cooked at the same time.

Don't overcook broccoli as the florets will almost become mushy. Cook in a small amount of water until it is crisp-tender. To keep it's bright green color, leave the cover a jar on the saucepan. Actually the best way to cook broccoli is to steam it or microwave it. Lots of good, colorful recipes today.

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STIR-FRIED BROCCOLI WITH MUSHROOMS & CASHEWS

2 T. canola or veg. oil

1 lb. fresh broccoli cut in florets

1 t. sugar

1/2 t. salt

1/2 lb. fresh mushrooms cut in 1/4" slices

2 green onions, finely chopped

1/4 t. ground nutmeg

Dry roasted cashews or peanuts

Heat 1 T. oil in large skillet. Add next 3 ingredients; stir fry for 3 min. or until broccoli is tender-crisp. Add remaining 1 T. oil and next 3 ingredients; stir-fry til tender-crisp, about 1-2 min. Turn into serving bowl and sprinkle on cashews or nuts.

Makes 6 servings.

Note: Be sure not to over cook!

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GOLDEN CHEESE &

BROCCOLI CHOWDER

1 c. water

1/2 c. each, celery and carrots, diced

1/4 c. diced onion

1/2 c. fresh broccoli, chopped (chopping ends small)

Cheese Sauce:

1/4 c. each, butter and flour

1/2 t. salt - optional

couple dashes white pepper or 1/8 t. black pepper

2 c. milk

couple drops of Tabasco sauce - more if you like a "bite" to it

2 c. shredded Cheddar cheese

1 c. ham cut in 1/2 inch cubes

In lg. saucepan, combine first 4 ingredients; bring to a boil; reduce heat. Simmer, covered for about 5 minutes or till tender-crisp. Add broccoli; cook 4-5 minutes, leaving cover slightly a jar. Do not drain veggies. To make sauce; melt butter in large saucepan; blend in flour, salt and pepper. Cook stirring for 1 minute. Stir in milk; cook until mixture thickens. Add Tabasco sauce. Stir in cheese and cook over medium heat until melted; add ham. Add to veg. mixture, stirring to blend. Do not boil!

Makes 6 servings.

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CRUNCHY BROCCOLI/BEAN CASSEROLE

2-10 oz. pkg. chopped frozen broccoli

1-10 oz. pkg. baby lima beans, frozen

Sauce: 1 can cream mushroom soup

1 c. sour cream

1 pkt. dry onion soup mix

1-6 1/2 oz. can sliced water chestnuts, chopped

Topping:

1/2 c. butter or margarine, melted

3 c. crisp rice ceral

Cook broccoli and beans separately according to pkg. directions; drain. Turn into a 2 1/2-3 qt. casserole dish. Combine sauce ingredients; spread over veggies. Combine butter and ceral; sprinkle over top. Bake at 325 degrees for 30 minutes.

Makes 6-8 servings.

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BROCCOLI SAUSAGE BREAKFAST BAKE

1/2 lb. bulk pork sausage

1 c. chopped fresh broccoli

2 c. shredded Cheddar cheese

3 eggs - lightly beaten

1 1/4 c. milk

1/2 c. biscuit baking mix

In a skillet, cook sausage over medium heat until no longer pink; drain and set aside. Combine broccoli and 1" water in a saucepan; bring to a boil. Lower heat. Cover and simmer 5-6 minutes or until crisp-tender. Drain. In a buttered 9" pie plate, layer sausage, cheese and broccoli. In a bowl combine eggs, milk and biscuit mix. Pour over broccoli. Bake at 350 25-30 minutes or until knife inserted in center comes out clean.

Makes 6 servings.

TFD: The secret of a good life is not to do what you like but to like what you do.

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