TILLAMOOK BUTTER RECIPES

Steps:

• Melt butter in a sauté pan. Add diced vegetables & garlic. Sauté while stirring until almost transparent. About 5 - 6 minutes on medium heat.
• Pour chicken broth into a large pot and begin to heat. Add sautéed vegetables with the butter to the broth. Add bay leaf to the broth as well.
• Bring to a rapid boil. Then add Reames noodles to the boiling broth. Cook for about 5 - 8 minutes or until al dente.
• Then add Argo (corn starch mixed with cold water) to the broth for thickening. Stirring constantly. (May have to add more if you like it thicker.) Let this cook through for at least 5 minutes while lightly boiling.
• Add chicken to the mix. Then salt & pepper to taste. Let this heat through. Then I always remove the bay leaf and let this set on the stove with the heat off for about 1/2 an hour. Then serve. It will thicken even more during this setting period.

Steps:

• Spray a 9x13 casserole dish with cooking spray.
• If using fresh broccoli, steam or blanch it until fork-tender (see post). If using frozen broccoli, thaw, and drain.
• Add the butter and oil to a saucepan over medium heat. When the butter is melted, add the onions and garlic; cook for 3-4 minutes or until softened.
• Stir in the flour and cook for 1 minute. Whisk in the chicken broth and reduce the heat to low.
• Add the cream cheese and cook, stirring frequently, until melted. Stir in the Worcestershire sauce.
• Add the cheddar cheese and stir until fully melted. Stir in the cauliflower rice.
• Add the broccoli to the prepared baking dish. Pour the cheese sauce over the broccoli; top with the cracker crumbs.
• Bake at 350°F for 45 minutes. If desired, broil the casserole for 5 minutes for a crispier topping.