Recipe: Scalloped corn and broccoli

SCALLOPED CORN AND BROCCOLI

Serves 4 to 6.

Note: I use more-or-less broccoli, onion and cheese, as I have on hand. The ingredients can be combined earlier in the day and refrigerated until ready to bake. If starting with a cold dish, add a little extra time at the end to heat it through. From Lee Svitak Dean.

• 1 (about 15-oz.) can creamed corn

• 2 eggs, beaten slightly

• 2 tbsp. flour

• 1/2 tsp. salt

• 1/8 c. diced onion, or to taste

• 1/2 c. Cheddar cheese, shredded

• 1 small head broccoli, chopped (or half a 12-oz. box frozen chopped broccoli, thawed)

Directions

Preheat oven to 325 degrees. Combine corn, eggs, flour, salt, onion, cheese and broccoli in a greased ovenproof 1 1/2 -quart casserole dish.

Bake, uncovered, for 1 hour or until firm.

EASY CRANBERRY RELISH

Makes about 3 cups.

Note: From "Come One, Come All/ Easy Entertaining With Seasonal Menus," by Lee Svitak Dean.

• 1 (12-oz.) pkg. fresh cranberries

• 11/2 c. sugar, or to taste

•Zest from 1 orange or 1 lemon (or from both for extra flavor)

Directions

In a food processor or blender, coarsely chop the cranberries. In a large bowl, toss berries and sugar together. Add zest to cranberries; stir. Refrigerate for several hours or overnight to let flavors blend. Stir again before serving.

Pumpkin Ice Cream Pie

Makes 3 (9-inch) pies or 36 (3-inch) pies.

Note: This is a light finish for a heavy meal. For individual portions, which look especially nice, either buy or make 3-inch graham-cracker crumb crusts. The mini-pies are easily removed from their aluminum pans for more attractive serving. If you have only sweetened pumpkin purée on hand (instead of unsweetened), omit the sugar and spices. From "Come One, Come All," by Lee Svitak Dean.

• 1/2 gallon vanilla ice cream

• 1 (15-oz.) can unsweetened pumpkin purée

• 1 c. packed brown sugar

• 1/2 tsp. salt

• 1/2 tsp. cinnamon

• 1/2 tsp. ground ginger

• 1/4 tsp. nutmeg

• 3 (9-in.) graham-cracker crumb crusts

• Whipped cream, for garnish

• Cinnamon sticks and nutmeg, for garnish

Directions

Let ice cream soften. Meanwhile, in a large bowl, thoroughly mix pumpkin purée, brown sugar, salt, cinnamon, ginger and nutmeg, removing and discarding any lumps of brown sugar. Add softened ice cream and blend thoroughly.

Pour ice cream into prepared crusts, allowing some crust to show for a pretty presentation. Freeze until ready to use, covering with plastic wrap once the pie is frozen throughout.

To serve, garnish with whipped cream and cinnamon sticks and/or nutmeg.