Broccoli and Artichokes Romano

From: Extra! Extra! Read all about it! Corinne Cook
½ cup chopped onion
1 clove garlic, minced
¼ cup olive oil
½ cup Italian bread crumbs
1 (10-oz) frozen broccoli, cooked and drained
½ cup sliced mushrooms
1 (14oz) can artichoke hearts, drained and quartered
½ cup freshly grated Romano Cheese
Salt , pepper and cayenne pepper to taste

1- Sauté onion and garlic in olive oil until onion is tender, stir in the bread crumbs, mixing until the oil is absorbed, remove from heat

2- Add the cooked broccoli, mushrooms, artichoke hearts and cheese. Season to taste. Toss gently to coat, Place mixture in baking dish.

3- Bake at 350 degree for 20 minutes to soften cheese.

Serves 4

Can replace broccoli with green beans

Symphony Brownies

Candy told me about these and those who know me, know I don't care for mixes - this is really great .

SYMPHONY CHOCOLATE BROWNIES Candy Gardner

2 boxes Ghirardelli brownie mix(double chocolate or chocolate walnut flavors preferred.
3 extra-large (7oz) Hershey’s Symphony Milk chocolate bars with almonds and toffee***
Preheat oven to 350 degrees. Prepare brownie mixes as directed on package, preparing each mix in a separate bowl.

Spread one prepared mix in greased 9X13 inch pan. Top batter with candy bars (you may need to break in half to get it to fit perfectly; then top with other prepared brownie mix. Bake 40 minutes – no longer. Cool completely before slicing

***These are the ones with the blue label

Makes 24 servings