Cortez Village Historical Spots Caught in Prints by J. Miller

March 6, this exhibition by Bayshore Gardens resident John Miller, opened at Cortez Nautical Museum with an attendance of friends and other art fanciers. Exhibiting his own unique style, John’s sketches-come-prints, done in 1970’s, captured a gone-by era in Cortez Village. What is unique is that at this time, the fishing village was not particularly an artist’s destination and there was so much to record. John did just that. In the foreseeable future we will be able to see three of John’s prints hanging in the Rec Hall. The exhibit will continue until April 6, Museum hours are 9:00 to 4:00 pm


Local Artist, John Miller, at his Art Show at the Florida Maritime Museum


Bayshore Gardens resident John Miller

Broccoli Casserole

Prep:10 min – Cook: 35 min
Yield: 8 to 10 servings. Level: Easy
2 (10-ounce) packages frozen chopped broccoli, cooked and drained
1 cup mayonnaise
1 cup grated sharp cheddar
1 (10 3/4-ounce) can condensed cream of mushroom soup
2 eggs, lightly beaten
2 cups crushed crackers
2 tablespoons butter, melted
Preheat oven to 350 degrees F. Spray a 13 by
9-inch baking dish with vegetable oil cooking spray.
In a large mixing bowl, combine broccoli, mayonnaise, cheese, soup and eggs. Mix well with a metal spoon. Place the mixture in the prepared baking dish. Top with the crushed crackers and pour the melted butter evenly over the crackers. Bake for 35 minutes or until set and browned.


Pineapple Casserole

Prep: 10 min – Cook: 25 min
Yield: 8 servings. Level: Easy
1 cup sugar
6 tablespoons all-purpose flour
2 cups grated sharp cheddar
2 (20-ounce) cans pineapple chunks, drained,
and 6 tablespoons pineapple juice reserved
1 cup cracker crumbs (recommended: Ritz)
8 tablespoons (1 stick) butter, melted, plus
extra for greasing pan
Preheat the oven to 350 degrees F. Grease a medium-size casserole dish with butter. In a large bowl, stir together the sugar and flour. Gradually stir in the cheese. Add the drained pineapple chunks, and stir until ingredients are well combined. Pour the mixture into the prepared casserole dish. In another medium bowl, combine the cracker crumbs, melted butter, and reserved pineapple juice, stirring with a rubber spatula until evenly blended. Spread crumb mixture on top of pineapple mixture. Bake for 25 to 30 minutes, or until golden brown.


Sweet Potato-Pecan Casserole

Cook: 1 hr 15 min
Yield: 8 servings. Level: Easy
Cooking spray; Kosher salt
3 1/2 pounds sweet potatoes (about 5 medium),
peeled and cut into 1-inch chunks
1/3 cup honey; 1 large egg
1 tsp ground cinnamon; 1/4 tsp ground nutmeg
1/8 teaspoon ground ginger
1 tablespoon packed dark brown sugar
1/3 cup finely chopped pecans
Preheat the oven to 350 degrees F. Mist an 8- inch square baking dish with cooking spray. Bring a few inches of water to a boil in a pot with a large steamer basket in place. Put the sweet potatoes in the basket, cover and steam until tender, 20 to 25 minutes. Transfer the potatoes to a bowl and let cool slightly. Add the honey, egg, 1/2 teaspoon cinnamon, the nutmeg, ginger and 1/2 teaspoon salt; whip with an electric mixer until smooth. Spread the sweet potato mixture in the prepared baking dish. Mix the brown sugar, pecans and the remaining 1/2 teaspoon cinnamon in a bowl; sprinkle over the potatoes. Bake until hot and beginning to brown around the edges, 40 to 45 minutes.

Sweet Potato-Pecan Casserole

Cheesy Mushroom and Broccoli Casserole

Prep: 25 min – Cook: 45 min
Yield: 6 to 8 servings. Level: Easy
3 tablespoons butter, & extra for casserole dish
2 tbsp all-purpose flour
1/2lb shiitake or baby bella mushrooms, sliced
1/4 cup onions, chopped
2 cloves garlic, finely chopped
1/2 teaspoon garlic powder
1/2 teaspoon cayenne pepper
1 1/2 cups heavy cream; 1/2 cup chicken stock
1 10oz box frozen broccoli, thawed and drained
2 cups shredded Cheddar-Monterey blend
3 cups cooked rice
Salt and freshly ground black pepper
Special equipment: 1 1/8-quart oval cass. dish
Preheat oven to 425 degrees F. Butter casserole dish. In a large pot, melt 3 tablespoons butter and flour over medium heat until golden in color to make a quick roux. The roux should resemble the color of peanut butter. Add mushrooms, onion, garlic, garlic powder, cayenne pepper, heavy cream and chicken stock. Add broccoli, 1 cup of the cheese and rice. Season with salt and pepper, to taste. Pour into buttered dish and top with remaining shredded Cheddar. Bake until cheese is melted and golden, about
20 minutes.


Breakfast Casserole

Prep: 20 min – Inactive: 1 hr – Cook: 30 min
Yield: 8 servings. Level: Easy
4 slices white bread
Butter, for greasing
1 pound mixed mild and medium sausage
2 cups half-and-half
1 teaspoon dry mustard
1/2 teaspoon salt
Pinch of pepper
Dash hot sauce
6 beaten eggs
8 ounces fresh mushrooms, sliced, optional
1 1/2 cups thinly sliced, cooked unpeeled red
1 cup grated Cheddar
1 cup grated Monterey Jack cheese
Cube the bread and place it in a lightly greased 8-by-11-by-2 inch casserole. Fry the sausage until it is almost browned completely and drain on some paper towels. Mix the half-and-half, dry mustard, salt, pepper, hot sauce and eggs together. Layer the sausage over the bread and top with a generous layer of potatoes. If using mushrooms, layer them in before the potatoes. Sprinkle the cheeses on the top. Pour the beaten egg mixture over the casserole. Cover and refrigerate 1 hour to overnight. Preheat the oven to 350 degrees F. Bake the casserole until it is set and does not jiggle in the middle, 30 minutes.